Damask Stencil......... Pleeeeeeease Help!!

Decorating By BunglesNuNu Updated 8 Oct 2010 , 4:55pm by Creativebakes

BunglesNuNu Posted 5 Oct 2010 , 12:12am
post #1 of 21

icon_cry.gif
I've got this new damask stencil from designer stencil, I am trying to stencil the pattern onto fondant with royal icing, I tried it on paper first for many times and I still couldn't get it work icon_cry.gif the pattern is totally smeared.
I tried to hold the stencil as tightly as I could against the surface, my royal icing consistency is like soft peak, it leaves a soft trail that disappears in few second when lifted with a spoon.
I think the icing has ran under the stencil, that's why it's all smeared, but the detail of that stencil is so fine and intricate and very close lines to each other, I really don't know what I can do to fix this problem.

Can someone please tell me what to do? icon_cry.gif

Thank you.

20 replies
shady_twist Posted 5 Oct 2010 , 11:46am
post #2 of 21

sounds like your icing might be a bit too runny......

jennbrownrigg Posted 5 Oct 2010 , 12:19pm
post #3 of 21

Yes, sounds definitely like your icing is too runny. I've done the stencils a few time and there seems to be a fine line between too runny and too thick. Just try to thicken up the icing a bit, it shouldn't be so loose that the line disappears in only a few seconds, you want it almost as thick as if you were piping. Just keep trying, you'll get it!

ALVARGA Posted 5 Oct 2010 , 12:19pm
post #4 of 21

Your royal icing is too thin. It needs to be thicker. I stencil cookies and I always make sure that my royal icing is on the thicker side. Also pull your stencil straigt up when removing it. Do not peel from one side to another. I find that has a tendancy to smear it. Hope this helps.

juledcakes Posted 5 Oct 2010 , 12:34pm
post #5 of 21

i concur on the icing part. also a trick i used when i did mine is to smear a thin layer of shortening on the back of the stencil this helps hold it against the fondant and keeps the lines cleaner. just work slow. you will have to rinse and pat dry the stencil after every application so it is a slower process but i find that it makes it look a lot neater and cleaner in the long run. hope this helps and good luck

julia

vagostino Posted 5 Oct 2010 , 12:34pm
post #6 of 21

The thing that works best for me when I need to stencil black is to get the wilton black icing tube from Michael's. It is super black and thick and dense! It works like a charm and never smears! I make everything from scratch all the time, but when it comes to stencils I go for that!.

Motta Posted 5 Oct 2010 , 11:58pm
post #7 of 21
Quote:
Originally Posted by vagostino

The thing that works best for me when I need to stencil black is to get the wilton black icing tube from Michael's. It is super black and thick and dense! It works like a charm and never smears! I make everything from scratch all the time, but when it comes to stencils I go for that!.




That's a great tip! Does it dry or remain soft?

Creativebakes Posted 6 Oct 2010 , 12:10am
post #8 of 21

To Motto:

You use buttercream instead of royal icing?

Creativebakes Posted 6 Oct 2010 , 12:11am
post #9 of 21

Sorry that comment was for vagostino

vagostino Posted 6 Oct 2010 , 12:56am
post #10 of 21

Yes, I use the wilton black icing in the tube instead of royal icing. I've used royal in the past with good results but I had to be extra careful to get the right consistency. One day I was in a rush and didn't want to mess with getting the royal icing black etc so I tried that and it works like a charm!.
It does dry overtime, not as fast as royal, but still is not sticky and wet like a frosting, so even when is wet it doesn't smear. Try it, is only a couple of dollars and a little goes a long way. Try it on a piece of fondant first to see if you like it!

dchockeyguy Posted 6 Oct 2010 , 12:58am
post #11 of 21

I'm going with the royal icing being too thin as well. You said "a few seconds." I was taught that proper royal takes a 10 count to disappear before it's ready.

jlsheik Posted 6 Oct 2010 , 1:07am
post #12 of 21

I too.... use wilton black buttercream out of the tube. I got this tip from sugar shack....I have never used anything else...ever. I use a thin dab of shortening on the corners of the stencil to help hold it down, and a second pair of hands, I use a credit card to smooth it on. It does crust, I just let it set a few minutes and start on another tier and come back to the dry one later.
Laura

mcdonald Posted 6 Oct 2010 , 1:27am
post #13 of 21

good tip on the wilton black.. I can see how that would totally work!! I use regular buttercream but have only used it on buttercream... not on fondant.

niccicola Posted 6 Oct 2010 , 3:14am
post #14 of 21

my problem has been with pulling the stencil straight up. The middle seems to still stick to the cake/icing and starts to naturally pull from the sides.

Any tips?

jlsheik Posted 6 Oct 2010 , 3:23am
post #15 of 21

If you are working on a round cake... I just let it go on one side and let it pull itself off...square, it doesnt work as well. I just pull straight off, if it is stencil ed cleanly, it should not smear coming off. Best of luck....practice makes perfect!!

pippilotta Posted 6 Oct 2010 , 8:01am
post #16 of 21

I stencil with thinned (with vodka) sugarflair paste. It works simply wonderful icon_smile.gif

BunglesNuNu Posted 6 Oct 2010 , 8:51am
post #17 of 21

Thank you everyone who gave advice.

You guys are all correct, my royal icing was way too thin, that's why.
I tried with Wilton's tube icing, tint it with Americolour gel, and it worked perfectly.
I have also tried with piping gel, also tinted with colour, this definitely worked and it gives more define lines and shine, very pretty indeed! icon_biggrin.gif

Thank you so much everyone thumbs_up.gif

Creativebakes Posted 8 Oct 2010 , 1:51am
post #18 of 21

For everyone that used wilton icing to stencil....what consistency did you use?

jlsheik Posted 8 Oct 2010 , 1:55am
post #19 of 21

I thinned it a bit with Wilton black piping gel, works great!

Creativebakes Posted 8 Oct 2010 , 3:22pm
post #20 of 21

What do you use to apply the buttercream to the stencil?

Creativebakes Posted 8 Oct 2010 , 4:55pm
post #21 of 21

What do you use to apply the buttercream to the stencil?

Quote by @%username% on %date%

%body%