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Browse tag: easy fondant technique

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10 Techniques were found matching your search criteria.

Fondant or Gum Paste Ropes

Fondant or Gum Paste Ropes

The twisted texture of Fondant Ropes is outstanding for cake borders. If you’ve ever piped a rope in buttercream icing, you’ll love the flexibility of fondant.

Curlicues

Curlicues

You know how much flair curling ribbon adds to a package. Here's the easy way to make fondant curls. Curliques also are great used for hair, tails and confetti streamers.

Fondant Cut-Outs™

Fondant Cut-Outs™

Fondant has a texture like roll-out cookie dough, and Using Cut-Outs™ is like cutting cookies. Roll out fondant, press down with Cut-Out and lift away. Remove shape with a spatula.

Fondant Leaves

Fondant Leaves

To create a variety of curved shapes, use both sides of Flower Formers to dry leaves. You can also add a colorful flair to leaves by brushing them with a mix of clear vanilla and icing color or use pearl dust and brush color onto leaves.

Marbleizing Fondant

Marbleizing Fondant

This subtle color treatment is an easy way to add richness to your cake. You can marbleize using white fondant with icing color or blend together white fondant with our pre-tinted Fondant Multi Packs.

Applying Fondant to Fondant

Applying Fondant to Fondant

Quick tip on how to attach your fondant accents to your fondant covered cake.

Fondant Quilting

Fondant Quilting

Give your cake a great quilted look by embossing lines in a lattice pattern. Use the single-wheel Cutter/Embosser to create the imprinted lines. It’s a textured look that’s perfect for baby or garden-themed cakes.

Fondant Ribbons, Strips and Embossing

Fondant Ribbons, Strips and Embossing

Add subtle textures to fondant using our Fondant Ribbon Cutter/Embosser. This easy-to-use tool imprints elegant designs as it cuts fondant strips in a variety of widths and also imprints a beaded edge or textured striping. It's another great way to add a beautiful dimensional look to fondant cakes.

Fondant Ruffles

Fondant Ruffles

A ruffle can be gently flowing or tightly gathered as shown here. To create a softer looking ruffle, after cutting your fondant section, roll the ball tool, dipped in cornstarch, along one edge.