| 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 not be
trimmed along the outer edges by using an exacto knife or
pastry cutter, use a zigzag pastry roller/cutter 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
butter cream icing but may need 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. Usually I
place the
first piece so it is centered on the front of the cake. The
joints will then be on the back side.
| Cake
Size |
5" |
6" |
8" |
9" |
10" |
12" |
14" |
|
Approximate Circumference After Icing |
16" |
19" |
26" |
29" |
33" |
39" |
46" |
|
