A simple yet effective technique using Sugar Vanilla Stencils
You will need: |
|
Edibles |
Equipment |
|
|
1Roll the fondant to 3mm thick. |
|
2Place the stencil on top. Do not roll over the stencil as this will stop the royal icing from filling the design. |
|
3Using a palette knife cover the stencil with royal icing, smoothing gently. |
|
4Holding the stencil in place in the corners, scrape the royal icing away in one smooth motion in the opposite direction. If you have scraped too much away, you can reapply the royal icing so long as you have not stopped holding the stencil in place. |
|
5Gently pull the stencil away from the fondant, starting from a top edge and pulling towards you. |
|
6Cut around the stencil using a round cutter. |
|
7Lift using a palette knife. Work while the royal icing is still wet. Once dried it will crack as you lift it. |
|
8Place on top of the cupcake and gently smooth around the edges to secure. |
|
9Wash your stencils in between each use to stop lustre dust or icing getting on to your next design. Dry flat between two tea towels. |
For more step-by-step tutorials, expert advice, product reviews and cake news, subscribe to Cake Decoration & Sugarcraft Magazine
