I am hoping to get some helpful hints on how to use the diamond pattern press, because I am having no luck in having it come out as nice as some of the cakes i have seen here. I have used it on a crusting buttercream - Buttercream Dream - and the imprints do not come out clear or it messes the smoothness. Can someone PLEASE give me some tips on how I can get this pattern press done nicely on my cake + any other BC crusting recipes that work especially well with the pattern press. Thanks!
reneemw3- Can you tell me where you got your diamond pattern press. I am having a hard time finding one.
I recently bought one from cakes by sam. I haven't used it yet so I don't know how good it is, but everything else I bought from there was great including the best pixie dust I have ever seen!
http://www.cakesbysam.com
How long are you waiting for the icing to crust?
I try to even leave mine overnite if possible. I've never dusted mine and I just sort of "roll" it around the cake and carefully peel it away slowly to make sure no icing is coming off with it.
If you google "diamond imression mat", you'll see multiple options on purchasing it. [/url]
I purchased mine from Earlene's cakes
www.earlenescakes.com
As for the mat sticking, I allow my BC to crust for 10 min. or so to smooth with the papertowel and then let it set again for another 15 minutes just in case I moved anything aroud with the paper towel when smoothing. I dust the mat very well with cornstarch like the previous poster mentioned, but like you I have been burned. So, I dust every single time before I re-press and that seems to help a ton. If I don't get a good impression in all of the spots, instead of trying to line it all up again, I use a meat skewer to make the indent.
Good Luck!
I have never had problems with mine, as long as I have waited for my icing to completely crust (usually only about 15 min). If you need to, put your cake in the fridge for a few minutes to make sure it is nice and crusted. I always dust mine with cornstarch and lay it up against the cake and then take my fondant smoother and smooth it down and then gently ease the mat back off of the the cake.
1 1/2 C shortening
pinch of salt
couple drops vinegar
2 tsp. vanilla
2 tsp. butter flavor
1 bag powdered sugar
1/2 C water
I use this with all of my buttercream cakes - Tastes great, crusts well, and makes for a pretty impression with a mat. You can use either clear vanilla if you want it to be white, or regular (dark) vanilla if you want an antiquey ivory look.
No, the vinegar is to keep the icing from getting that crackled look - you can't taste the vinegar at all. I have also heard that that crackled look is from the icing being to dry - so sometimes I add a bit more shortening and that seems to do the trick. Either way, I don't seem to have that problem any more since I have been using the vinegar.
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