🍰 Bake it till you make it!
General Instructions using Rolled Fondant (Recommended): Lightly spray texture mat with a cooking spray. Wipe off excess with a paper towel. Roll fondant to approximately 1/8?thickness. Lift fondant to ensure fondant is not sticking to the work surface. Dust work surface with powdered sugar if fondant is sticking. Place texture mat on the fondant. Firmly roll over the mat. Remove mat. Cut textured fondant. (Note) For cookies, cut fondant with the same cookie cutter used in baking. For cake accents, cut fondant with a mini pizza cutter. For standard cupcakes, cut fondant with a circle cookie (typically, a 3?round cutter is ideal,but the size of cupcake may vary) Attach cut fondant pieces with piping gel of a thin layer of buttercream icing. Use either side of the mat. One side will give a raised impression,while the other will give a recessed impression. Instructions using Buttercream lcing: Ice treat with buttercream. Allow buttercream icing to crust. Place texure mat on crusted buttercream. With moderately firm pressure,roll over mat once. Use either side of the mat.One side will give a raised impression,while the other will give a recessed impression. Texturing buttercream can be tricky, however, with patience and practice,this technique can be mastered.
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