what if you piped dots with tip 12 then waited for it to crust, then smooth it down? I did a castle cake and did that method for the rocks on the turrets.. its in my phots if you want to see it ... HTH!
no, I didnt use a crusting buttercream. The only buttercream I have ever used was the one I learned in my wilton classes, and it always crusts up just fine anyways.
If you place plastic wrap over rolled out fondant and use a round or oval cutter, you can do impressions, or cut all the way through and create stones with rounded edges.
I found impression mats in the clay section at Michaels. They came in a pack of 4 for under $5. It had cobblestone and brick pattens and two other ones in the pack. I used the cobblestone mat for my fondant walkway on my princess cake (in my photos) and it worked well. (For the actual castle, I did use a larger cobblestone mat for cakes).
I like the idea of using the #12 tip and smooshing down the icing after it crusts - I've seen a few castle photos in the gallery that used this technique and they looked very nice.
Oh my gosh if you decided to cut the actually pieces of fondant in circles give yourself a lot of time! I was going to do that last night on my daughters princess castle but it was going to take ALL NIGHT LONG to put them on the towers so I just made the impressions of bricks with a butter knife then i am painting the bricks.
Just came across this post, sorry if I'm too late! I made my own impression mat by using heavy cardboard and a glue gun. Just use the glue gun to outline the stones it will give a raised impression, then dust a little with cornstarch and press onto fondant. You can make whatever design you want. I have a picture of a castle in my photos that I used with this method.
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