Using the Rolled Fondant Molds

LACE WRAPS:

(These are the 300 series molds. They are 18 inches in length and there is a lace pattern on front and back.)I use a pasta roller with an electric motor or as a mixer attachment to roll out strips of the fondant. This method doesn't need as much cornstarch as when rolling by hand.

After the fondant is rolled to the proper thickness, lay it on top of the lace mold and press the fondant firmly. A marble rolling pin works great. Roll from the center point to the outside. (Do not put cornstarch into the mold as it may affect the quality of the impression). Next, turn the mold over and the fondant should release onto your worktable.

The pattern may now be trimmed along the outer edges by using an exacto knife or pastry cutter. I like to use a zigzag pastry roller/cuter in order to have a pattern on the edge. At this point, you could brush on pearl dust to enhance the pattern. Gently lift the piece of lace and place it on the cake. It stays nicely on buttercream icing but may need to be to be dampened to stick to other fondant icing. Smooth with your hand and you are ready for the next piece.

If you are using lace to wrap completely around the side of a cake, it may be helpful to know the circumference of various sizes of cakes in order to plan the number of pieces you need to make. I usually place the first piece so it is centered on the front of the cake. The joints will then be on the side or back.

DEEP LACE AND MEDALLIONS:

(These are the 200 and 500 series molds. The pattern is embossed deep into the mold so you have a rim to press the fondant against.) Roll the fondant to the desired thickness and approximate size of the pattern cavity. Place the fondant over the pattern and roughly trim the excess. I use a thin blade pallet knife. If you are doing several from the same mold, you might want to cut a plastic or cardboard template to lay over the rolled out fondant and use this as a cutting guide before you lay it into the mold to emboss. (Production shops might find this helpful in speeding up the process.) Press the excess edges into the mold and smooth. Roll with rolling pin (I use marble) from the center to outsides or press with palm of hand to create the imprint. Turn the fondant out onto your work surface, brush with pearl dust, if desired, and place the finished piece onto your cake.

Fondant Pearls:

Roll a ball of fondant into a pencil shape (approx 12 inches) Place in the pearl mold and press. Remove the excess. Cup the mold lengthwise with the pearls inside at the bottom. This helps round the edges. Turn the mold upside down and while holding the edges with your fingers, press your thumb against the bottom of the row of pearls starting at the top and dragging your thumb down, forcing them onto a flat surface. Brush or airbrush with pearl dust. If you let them air dry for an hour, they are easier to handle.

Note: We use buttercream/fondant. If it is sticky, add a little cornstarch to the fondant. You may need to use cornstarch on the surface you are rolling on. Just work with it and if you still have questions, give us a call.

Care: Wash your lace molds by hand in warm, soapy water, rinse. (Not dishwasher safe)