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'puffy' quilting technique

post #1 of 12
Thread Starter 
Just wondering if anyone can tell me how THEY get their quilting to have that 'puffy' looking?
I am about to have another go, I have let my fondant harden for a day (I think it might just crack though) and the ganache under it soften a little.
I will see how that works, anyone else have any other techniques they use?
post #2 of 12

I'm assuming you are using an imprint sheet? I use a diamond quilter to get the "puffy" look. Here's a link to it.

http://www.winbeckler.com/LARGE-DIAMOND-QUILTER-30p5617.htm

“If I was made of cake I'd eat myself before somebody else could.”
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“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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post #3 of 12
Quote:
Originally Posted by ashleabrowncake View Post

Just wondering if anyone can tell me how THEY get their quilting to have that 'puffy' looking?
I am about to have another go, I have let my fondant harden for a day (I think it might just crack though) and the ganache under it soften a little.
I will see how that works, anyone else have any other techniques they use?

I do it right away, while the fondant is still soft, and has some give to it. I have a copper three diamond quilter/cutter from Jennifer Dontz. After you make the impression, go over the individual lines with a boning tool/skewer, with some pressure. Not so much that you cut thru, but it should poof the diamonds out.

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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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post #4 of 12

I think the fondant needs to be soft. I did the cake in my avatar with the wilton embossing tool and a ribbon as a guide. Used stick pins to hold the ribbon so the lines were a consistent width apart. (Actually, to be honest I did that for the first 2 or 3 lines then it got tedious and I eye-balled it).

post #5 of 12

Yes, I do it when the fondant is very soft.

“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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post #6 of 12

Yes, you have to work while the fondant is soft.

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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #7 of 12

It HAS to be done whilst the fondant is soft.
 

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post #8 of 12
Thread Starter 
thanks everyone icon_smile.gif
I have been playing around with it a fair bit the last couple of days, and I think I am getting there! it is still not as 'puffy' as I would like though, but I will keep going... practice makes perfect!!
post #9 of 12

Try covering the area with plastic wrap (hold it taut) and then use the diamond cutter.  It makes for a rounded edge and this also works for any other type of cutting/marking you are doing.

post #10 of 12
The key is to have a good amount of buttercream under the fondant..here is my very first attempt. It's a cake I done for a wedding ....I really enjoyed decorating it and it looked amazing!
post #11 of 12

I second the extra buttercream suggestion... I usually put my "quilts" on with the edge of a clean ruler because I don't have any fancy cutters. On cakes where I skimped on the icing, they come out flat, but on cakes where I was quite generous with the icing were very pillowy!

post #12 of 12
It has to be done while the fondant is soft, or it will crack. I use the diamond cutter, I find it is the easiest and best looking way for me. However, if you're using extra buttercream underneath, you'll probably be pushing harder into the fondant, in which case, I would cover the cake with plastic wrap before making the impressions so they will look pillowy instead of cut into the fondant.
This was done on a dummy with the cutter and no buttercream underneath.

This one was done with lots of buttercream, plastic wrap and a ruler to make the impressions.
Plank.
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Plank.
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