Hello all- I have done quilt patterns before on fondant and used the mat for crusting buttercream but wondering the best way to get a nice clean finish when doing a diamond pattern on non crusting buttercrem (I use smbc).
I used it on a SMBC iced cake I did a few weeks ago and it doesn't work well at all. The impression was very jagged, not at all like it looks on a fondant or crusting buttercream cake. I did alot of rescue work on that cake and it wasn't worth it at all.
any other tips from anyone?
I'm still fairly new at this, but my suggestion would be putting it in the fridge until the icing hardens up. I've found I'm able to do just about anything on buttercream when it's hardened. So, I would think you would be able to even use an impression mat...maybe put a little shortening or cooking spray on it and make sure you wipe it off between each impression. If any buttercream is on it when you press it onto the cake, it will pull icing off when you take it off. HTH....