Structure roller sheet

Structure roller sheet

Great patterns for cookies and cupcake linings are very easy with an embossing roller. The sweet motif is imprinted directly into the mass, and in the case of dough that holds its shape, it can still be seen after baking. Fondant covers are embossed and only then placed on the cake or cupcake.

Embossing structure roller - Application

For a beautiful fondant ceiling, the mass used must first be well kneaded soft. To do this, weigh the required amount of fondant. If you like, you can also mix different colors or color it with gel or paste colors. If you need a large amount of fondant, it is best to knead a small part first and add more and more fondant. No air should be kneaded into the fondant, otherwise air bubbles will be visible in the rolled out blanket. Therefore, always work through nice and flat, if working with color, gloves can be worn, otherwise the hands are often colored with. The fondant should finally be supple and soft but not sticky. Then he was too warm and must first rest again before you can work with it.

Then dust a clean work surface with baker's starch. The well kneaded fondant is brought into a suitable shape and flattened a little. Now roll it out a little thicker than it should eventually be. To do this, use a smooth rolling pin or a rolling stick. Finally, the texture roller is taken to hand and rolled once or twice with a little pressure over the dough, then the pattern is nicely imprinted.

Now you can cover a cake or individual cupcakes with the fondant. For cakes, you should spread them with buttercream or chocolate ganache in advance, cupcakes can also be covered with some royal icing.

For extra sweet Christmas cookies, first make a simple cookie dough. Choose a type of Guetzli that holds its shape well. Then chill the dough overnight to make it a little firmer and less sticky. Place a piece of dough slightly flattened on a floured work surface and roll it out with a smooth rolling pin or rolling stick. When it has almost reached the desired thickness, roll over it once or twice more with the embossing roller. Make sure that the dough does not stick to the embossing recesses.

Now the Guetzli can be cut out and baked as you like. Depending on the dough, it is recommended to cool the cut Guetzli again, so they run less in the oven.