Hi everyone!

I am very tired as I have been working on cakes all day...I took too many orders this weekend!

I ended up having to stay up late because I had to re-bake a cake that my sister's dog got off the dryer...I thought that there was no way she could jump that high!!!!

Anyway...I really want to use my impression mat on the top tier of this cake. I frosted the cake and smoothed it with the paper towel. I then attempted to use my mat and managed to mess all the icing up!
I was quite irritated with how it looked and even tried to fix it by putting pearls on it...but that did not work either.

So...I ended up refrosting the cake and smoothed it. I am going to put it in the refrigerator tonight and resume again in the morning. Will it be possible for the impression mat to work after it has crusted in the refrigerator???

Any advice from those that use the mats often would be great! I have not used mine in over a year...I guess I forgot how!!!! It worked really good back then!!!!

Thanks!
Traci

Wash your matt and then give it a light coating of cornstarch or powdered sugar or if the icing is chocolate, cocoa, to stop it from sticking. Should work fine on a crusted cake, even refrigerated.
You poor kid, you sound exhausted and didn't need the little woofer eating your cake. But it must have just been too tempting kiddo!
Hugs SQuirrelly

Traci--
I had the same problem the first time I used the impression mat. I found that I was trying to bend/curve the mat to go around the cake.

I finally put the cake on an inverted dessert plate with the non-skid material underneath the plate and turntable and then another piece between cake and bottom of plate. Keeping mat straight and resting on turntable, I pressed smaller areas into the cake. Worked so much better.

Squirrellycakes--
Would this have to be done while the cake was still cold and before it started to sweat?

You know, my buttercream doesn't sweat so that didn't occur to me I was concentrating more on if the impression mat would work on the cold cake or one that had been refrigerated. But that is a good question because beads of condensation would create an issue. So you would be better off doing it while it is cold or waiting until the condensation evaporated.
Hugs Squirrelly

Thanks for the advice!!!

I think I have decided to do a different decoration today. I really do not want to have to re-do this cake a third time!!!!

I will still use my edible pearls but maybe with some swirls instead!!! Impression mat will be used on a better day!!!!

Back to finish up my cakes!

Hey Squirrellycakes--

Where are you located--everything sweats here in Texas these days. We have not had any winter weather--just a few cold days.

I know you have already changed your design. But for next time....

I always wait until the bc crusts before I use the mat. I have good luck with it. The first itme I tried it I did not wait long enough and had to refrost. What a mess.

Thank for the tip about the cornstarch squirrelly. I have moved on to the WBHB that you suggested. I was wondering how to use the mat since it does not crust.

dang!

All the cakes are finally done!!!!

I decided not to use the mat...but will keep all the tips in my mind for next time. I will do it when I don't have a lot of orders!