Fondant embosser wall1

Fondant embosser wall

If you want to give your cake or a cupcake a particularly beautiful coating, this fontant embosser is the perfect choice. The embosser is lightly pressed into fondant or marzipan and the pattern is already clearly visible on it. For particularly great effects, the mass is then decorated with color, royal icing and pearls to match

Fondant embosser - application

Choose a mass that you would like to emboss and knead it well. Depending on the intended use, you can use fondant, marzipan, modeling paste, flower paste or modeling chocolate, but rolling fondant, marzipan or a modeling chocolate-fondant mixture are best. Roll out the mixture evenly. While a thickness of 3 mm is sufficient for a cupcake, the coating of a cake may also be 4 to 5 mm thick. This makes it easier to place the rolled-out mixture on the cake without cracks, and it also makes it easier to hide small bumps. To prevent warping of the pattern, the coating can first be embossed on the cake, for smaller patterns such as cupcakes or small decorations, the mass is decorated beforehand.

Dip the fondant embosser once briefly in baker's starch and then tap it lightly. Then gently press the embosser into the rolled out mass, depending on the thickness of the mass and the intended use, the embossing will be a little more pronounced or a little weaker. For a larger area, such as an entire cake, reapply the embosser so that the pattern continues evenly. In between, dip the embosser again in baker's starch to prevent sticking.

The finished embossing can be additionally decorated as desired. Draw very fine lines, for example, with a food pencil, some mixed powdered color or royal icing. You can also create great effects with small pearls or colored dots in corners or at transitions.