Using Impression Mat On Buttercream

Decorating By cheekymonkey06 Updated 1 Jun 2012 , 2:32am by carmijok

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cheekymonkey06 Posted 13 Aug 2009 , 3:03pm
post #1 of 12

I made a buttercream cake last night and intended to use a diamond impression mat on the sides. I dusted the mat with powdered sugar and gave it a try... no good... I couldn't figure out how to manuever it around the cake to get a good impression. I also had trouble with the icing coming off onto the mat. Any ideas? Do you bend your impression mat to the form of the cake? Should I let the cake sit overnight before using the mat?

11 replies
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tiggy2 Posted 13 Aug 2009 , 3:16pm
post #2 of 12

You need to use a crusting BC and let it crust very well before using the impression mat.

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ddaigle Posted 13 Aug 2009 , 3:23pm
post #3 of 12

I have that mat and tried to use it on a very crusted buttercream cake and I hated it. I had a hard time getting consistant impressions. I think that mat is best for fondant. Instead, I use the vertical 3 diamond cutter. Way easier to use.

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PTBUGZY1 Posted 13 Aug 2009 , 3:36pm
post #4 of 12

I have used the diamond mat on a buttercream cake, use a crusting B/C and refrigerator for a while before you begin. You need to press quite hard to get the impression defined. good luck. icon_smile.gif

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poohsmomma Posted 13 Aug 2009 , 5:35pm
post #5 of 12

I used the diamond impression mat on a 6" round tier. I let the BC crust really well, then kind of rolled the mat around the cake, not really bending it. It worked really well. You can see in my pix if you want, the engagement cake and the 60th b-day cake.

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cheekymonkey06 Posted 13 Aug 2009 , 5:39pm
post #6 of 12

Good ideas. I might try letting it crust longer (I was sorta anxious to try it out). Otherwise I might get a diamond cutter. Thanks!

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sarahokie Posted 13 Aug 2009 , 6:25pm
post #7 of 12

If you have sugarshack's buttercream video, she shows how to use that impression mat on buttercream and fondant. I used the fondant smoother to apply pressure when imprinting my buttercream. Definately make sure the buttercream is well crusted. I made the mistake of using one of those wilton silicone imprinting mats way too soon on a cake last weekend...not pretty! Pulled the icing right off the cake.

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blueeyedaries Posted 30 May 2012 , 5:44pm
post #8 of 12

I have successfully used the impression mat from global sugar art dot com. I use the Wilton crusting buttercream. I find that if you have patience (which most of us don't) it works quite well! I leave all my cakes in the fridge for 30-60 minutes before even smoothing them. I have a scraper that I've been using for the sides of the cakes to try and get the buttercream even... THIS IS KEY!!!

Then when the cake is crusted, you literally have minutes! Have your impression mat ready. I dust mine with the confectioners sugar / corn starch 50/50 blend first!

Immediately when I take the cake out, it's crusted but it's much cooler than the air outside of the fridge, so you have to work carefully. Once the cake starts to sweat, all buttercreams and fondants do when you first take them out of the fridge, you'll have to stop and rechill it. I also use a fondant smoother on the outside of the impression mat. You don't need to push hard, just gently, else you'll push the buttercream up the sides and you'll get a ridge around the top of the cake that's higher than the center.

DO NOT go to the ends with the impression mat cause not only will you leave the edge of the impression mat's line on the cake but it's much easier to line up the mat for the next section of impressions...

does this help?

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kakeladi Posted 31 May 2012 , 1:31am
post #9 of 12

The reseraction of this old post gives me the opportunity to suggest a way icon_smile.gif
Cut a piece of tulle (bridal veil netting) the size of the mat and use it between the mat and the icing. Keeps the icing from sticking to the mat.

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lutie Posted 31 May 2012 , 7:59pm
post #10 of 12

Does the tulle leave any faint impressions?

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kakeladi Posted 31 May 2012 , 8:05pm
post #11 of 12

.......Does the tulle leave any faint impressions?.......

Depends on hard one presses but yah, it probably will ....but very very light.

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carmijok Posted 1 Jun 2012 , 2:32am
post #12 of 12

If your buttercream is good and cold and hard out of the refrigerator then it's easy. I've not had the issue of it thawing too quickly or condensation with cold BC. Here is an impression I did on a Barbie Princess cake with a stamp I got from Michaels. It was my first time using it on butter cream. Just make sure your buttercream is really cold.

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