Fondant Cutouts

Decorating By adele17 Updated 20 Apr 2017 , 9:06pm by kakeladi

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adele17 Posted 20 Apr 2017 , 4:32pm
post #1 of 3

I will be doing a masonic cake and need to know how to keep the cutouts crisp and how thick they should be

2 replies
-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 20 Apr 2017 , 7:21pm
post #2 of 3

you can make them any thickness you want -- to crisp them up -- you can use tylose powder or cornstarch kneaded in -- make them days/weeks in advance so they can dry --

best to you

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kakeladi Posted 20 Apr 2017 , 9:06pm
post #3 of 3

As K8 said, adding tylose or cornstarch to fondant and keeping your cutouts thin when you make them several days to weeks ahaed will cause them to dry crisp/hard.  Do NOT wrap them in anything nor put them in the frig - you want them to air dry. 

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