I have been doing cakes for 25 years and have always steered away from fondant, but I just had a bride insist on it and as I was searching youtube
I came across your video about the mat. I knew it would work because this is how I always made my pie crusts so I ordered the mat immediately. Needless to say it was a complete success. The cake was flawless! I am sending an attachment to share. Plus I used about 1/2 of the fondant that Wilton said was needed which saved me $$$ and made to overall texture of the cake more pleasant to eat!
Finish your royal icing or gum paste flowers with a beautiful natural look using one of these 3 lovely stamen styles. Just pipe a dot of icing for your flower center, cut stamens to desired size, insert and let dry. Includes 60 each in Pearl, Glitter and Fluffy styles. May be tinted (except Pearl) with Wilton Icing Colors added to vanilla extract.
With cut-outs it is easy to make fun 3-D shapes for your fondant cakes and cupcakes. Just roll out the fondant, press down with cut-outs and lift away! Remove shapes with a small spatula. Stainless steel shapes range from 5/8 in. to 2 1/2 in
1. Layered decorations! Stack cut-out fondant pieces in different sizes and colors. 2. Fondant fill-ins! Use a smaller cut-out to remove the center of your fondant decoration. Fill in with a different color! 3. Cake insets! Cut out shapes from your fondant-covered cake, then replace the pieces with your favorite colors.
This set of 4 leaves created by FMM of England will give you endless possibilities to add to your bouquet. Make a wide range of foliage I.e. lily of valley, tulip, ivy, hydrangea, coleus & daisies. Use with Mould Veiners
2" x 1.75" x 2/8"
2.5" x 2" x 2/8"
3.5" x 1.5" x 2/8"
3" x 2" x 2/8"