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Fondant Cut-Outs™

A simple way to add color and visual interest to a cake. Cutouts are fondant shapes that can be made in a variety of sizes and colors.


Difficulty: Easy


Step 1

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.

Step 2

Cut out desired shape, pressing your cutter evenly through the fondant.

Step 3

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.

Step 4

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) .

Step 5


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.