Brick Fondant Impression Mat

Decorating By camomama5 Updated 26 May 2011 , 2:02pm by amygortoncakes

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camomama5 Posted 23 May 2011 , 3:47pm
post #1 of 8

I saw brick impression fondant mats online and it appears to me like you would be left with an impression where the bricks are actually imprinted inward and the joints between bricks are what are sticking out. Not sure if I am saying this so anyone can understand. If this is the case, this is backward from what a brick wall looks like. Am I wrong? What is the best one that doesn't stick to the fondant and looks like a brick wall? Thank you!

7 replies
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theresaf Posted 23 May 2011 , 3:57pm
post #2 of 8

I bought this mat at michael's but havent used it yet. it's a 2 sided mat, flip it over and the bricks stick out/joints inward. there are flower mats, cobblestones, etc that are also available. I've used the cobblestone and flower.

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amygortoncakes Posted 23 May 2011 , 11:20pm
post #3 of 8

I bought this same mat and used it for a castle cake. The bricks end up sticking out rather than in...if thats what you mean. It worked good, but I couldn't get it to make the impressions when the fondant was rolled on the cake. I had to make the impressions first on the rolled out fondant and then carefully roll the fondant on the cake without stretching out the pattern too much. I am sure there is a better way.

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MaryAnnPriest Posted 23 May 2011 , 11:40pm
post #4 of 8

I have the same problem. When using them on the sides of a cake, the impression mats work great on buttercream but not so great on fondant. I can't apply enough pressure to get a good print without having to push from the other side of the cake which screws up the fondant. And if the impression is only so-so I find it starts to 'fade' as the fondant expands back out the impression. Does that make sense? And as stated before, is there a better way??

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jenscreativity Posted 26 May 2011 , 11:46am
post #5 of 8

I always hesitate to buy those brand, small impression mats every time I see or walk by them,,because something always told me it wouldn't work as great as I may think. So, now that I've read these replies, I think my mind was correct on how it doesn't impress so well on fondant. I truly think if you want a good impression mat,,look on although it may be a little more costly, but at least you know you money isn't down the drain. I'm so glad I read this topic and never bought those..When you buy these products at Micheals sometimes,,you may want to think about it and do research on topics like these and see if it's worth buying or not. This topic proved my mind by all means. Thanks everyone!

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MaryAnnPriest Posted 26 May 2011 , 12:44pm
post #6 of 8

My impression mats are not from Michaels. They are from GSA, Country Kitchen, etc.

If roll out some fondant & use the mat, say on a strip of fondant to make a brick path that I will then layout on a portion of the cake it works fine b/c I can apply appropriate pressure. The pattern stays really nice and looks great.

My problem is when I want to use it on a fondant covered cake. I just can't get it pressed hard enough without risking distorting the other side.

I did see recently someone used the diamond pattern and then went back over the not-so-distinct lines from the mat with a stitching tool. Looked good. I suppose you could go over it with a small rolling cutter (gently) to make the lines more distinct.

But what about the other patterns? So, anyone else have any suggestions??

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tguegirl Posted 26 May 2011 , 1:02pm
post #7 of 8

I love brick impression mats! I got a huge one online. One side makes the bricks indent in, the other side makes the bricks indent out. You need to roll the fondant out and impress it before attaching it to the cake (panel your fondant). This method has worked for me: Roll out fondant a little thickly, transfer it to the top of your mat (making sure the correct side is facing up), then roll your pin over the fondant, creating an impression. Cut your fondant to size. Then (and this is key), either let fondant set up a little or freeze the panels briefly to make them firm and keep brick pattern from distorting. (If you freeze the fondant, you have to transfer it to some surface before putting it in the freezer. I like to rest fondant on foamboard.

I did my law school cake and my art museum cakes in my gallery like this. Good luck!

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amygortoncakes Posted 26 May 2011 , 2:02pm
post #8 of 8

Thanks, I can see rolling the fondant thicker would have helped me out a bunch, and the paneling...which is harder for me to get an even look. Atleast I don't feel like I was going about it entirely the wrong way. I can also see using it a lot for brick and cobblestone paths, but rarely will I need it to cover an entire cake again.

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