A Few Simple Steps:
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1. Lightly grease the smooth side
of the impression mat with vegetable shortening. Wipe off any excess.
2. Coat the cake with a very thin
coating of buttercream, alcohol, or boiled apricot jam and allow to dry.
3. Knead the fondant very well and
roll out to the desired thickness
(we recommend 1/8 inch to a maximum
of 3/16 inch) on a sprinkling of powdered sugar.
Frequently lift and turn the Fondant
using the roll-a-towel method until the desired size is achieved.
4. When the Fondant is rolled to
the desired size and thickness,
lift the Fondant using the roll-a-towel
method and dust the counter with powdered sugar
then lay the Fondant back down onto
your work surface (This will avoid sticking later).
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5. Lay the impression mat – smooth
greased side down – on the Fondant and roll firmly
over the top impressing the mat
into the Fondant to ensure a good definition of the pattern marks.
6. At this point any desired colour
should be added. This can be done either by dusting
powdered luster colours over the
mat or airbrushing over the entire surface.
To maintain colour coverage only
on the pattern ensure the mat is still down on the Fondant.
7. Lift the impression mat and Fondant
together using the roll-a-towel method and place on the cake.
Be sure to roll across the top of
the cake to remove the air trapped between the cake and the Fondant.
Carefully peel the impression from
the Fondant.
8. Be sure to roll across the top
of the cake to remove the air trapped between the cake and the Fondant.
9. Carefully peel the impression
from the Fondant.
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10. Lift the Fondant away from the
side of the cake like a skirt with one
hand and smooth down the side with
the other.
Do not use smoothers as the pattern
may be erased.
11. Trim away the excess Fondant
from around the base of the cake.
Imperial Description
2 Lbs Powder (Icing) Sugar
(Sifted)
1 Tbsp Unflavored Powdered
Gelatin
1/4 Cup Water
1/2 Cup Liquid Glucose
Method:
•Sift 1-1/2 lbs of icing sugar into
a bowl and make a well in the centre.
•Sift remaining 1/2 lb of icing
sugar into a separate bowl and put to one side.
•Place the water into a Pyrex measuring
cup and sprinkle the gelatin over the water. Let stand until the gelatin
has begun to dissolve. Place the Pyrex cup into a pot of water and slowly
heat the mixture until the gelatin has dissolved. Do not overheat.
•Add the glucose to the heated water
and gelatin mixture and stir until smooth.
•Pour the smooth mixture into the
well of powdered sugar.
•With a spoon, stir the powdered
sugar from the sides of the bowl into the mixture.
•When stiff, turn out onto the counter
and knead in the remaining sugar.
•At this point you may or may not
need to add sugar from the separated 1/2 pound and knead in until the desired
“feel” is achieved.
•Wrap in plastic wrap and allow
to rest.