Does anyone know how to cover a cake in fondant diamonds, for example, a white background with black diamonds?? Do you just use a diamond-shaped cutter...is there such a thing??
Also, when making Swiss dots, or any dots for that matter, does anyone have any tips for making sure the tip of the dot is not pointy?? I know you are supposed to stop pressure before pulling the decorating bag away, but that's not working great for me. Any other ideas??
Thanks!!
you could either get a diamond cookie cutter or lay out a piece of fondant and get out a ruler and a pizza cutter and cut strips diagonally in opposite directions to get your diamonds and as for the swiss dots......it you release the pressure and then swirl your tip around in a circle before lifting it up it will get rid of the points on them........you can also go back once the icing crust over a bit and dip your fingertip into cornstarch and push the little tip down or even use a small paintbrush to tap it down..........hope that helps!
Hi
There is a diamond cutter on the Global Sugar art website. Or the best way is to just take the wilton square cutter set, the one with 3 in it and pinch them into diamonds.
As for the dots, you need to stop applying pressure and then turn the tip in a circle and pull away. You pretty much always have to push your dots down when they crust over.
Good luck
I was watching Ron Ben-Israel on Sugar Rush a few nights ago and he went back over his dots with the paintbrush to make the more dot like. I thought I just didn't know how to do a good dot and it was really encouraging to me.
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