On Roll-N-Cut Mat or clean surface, knead rolled fondant to make it pliable. Using Fondant Roller, roll out fondant to 1/8 to 1/16 in. thick, or thickness required by your project.
Remove cutter and any excess fondant around the edges of the shape. Slide spatula under fondant and lift. Smooth any rough cut edges by patting with your finger.
For overlays, cut out desired shapes, using different size cutters, as directed above. Attach smaller shape to larger one with a damp brush (dip in water, then blot on paper towel) .
To attach the fondant piece to a fondant covered cake, either brush the back lightly with a damp brush (dip in water, then blot on paper towel), thinned fondant adhesive or piping gel.
To attach the fondant piece to a buttercream icing covered cake, press fondant piece onto a freshly iced cake. If the buttercream has crusted, use dots of icing to adhere the fondant piece to the cake surface.
The 9 in. Fondant Roller is perfect for rolling out smaller pieces of fondant. For larger pieces, use the 20 in. Fondant Roller.
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