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Position cake on foil-wrapped board cut 1 in. larger on each side. Prepare cake for
rolled fondant. Cover cake; smooth with Fondant Smoother.
Roll out a small amount of fondant 3/8 in. thick; cut platform for topper using medium round cookie cutter. Let platform dry on cornstarch-dusted cake board.
Tint 4 oz. portions of fondant light, medium and dark blue. Roll out colors 1/8 in. thick; cut mosaic squares using smallest Cut-Out.
Position various color squares on cake top and board base; trim squares as needed to fit around cake and secure with damp brush.
Pipe tip 3 bead bottom border. Brush squares with Pearl Dust. Position platform and topper.
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts
and figure piping.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.
Stack fondant cut-outs to create colorful dimensional decorations on buttercream or fondant-covered cakes and treats. Use this technique to create easy abstract, elegant or whimsical designs.