Fastest Way to Add Embossing

Most of us are accustomed to using an embossed rolling pin to add texture to the outside of a fondant cake. The drawbacks of doing this are sometimes the fondant decides to stretch on you. Other times, you have a favorite rolling pin that is just too small to cover a large area of fondant. Any way you slice it, it's time consuming. So, here's a new option you can do now with icing sheets that is so darn fast and easy. The benefit is you don't have to worry about stretching when you lift it, as you would with fondant.

What You'll Need:

• Sweet Accents Cake Designer
• luster icing sheet
• embossing folder (Dainty Dots is shown)
• following 2 items if applying to fondant covered cake:
• piping gel
• sponge brush

Here you see all the parts that will be assembled together: the embossing plate, the icing sheet, the embossing folder and the adapter plate.

1. First, lay the embossing plate on the bottom.
2. Remove the backing from the icing sheet and lay it face up on the embossing sheet. (This color shown is blue luster).
3. Lay the embossing folder down on top of the icing sheet with the pattern of your choice facing the icing sheet. (The folder comes with 2 different patterns and whichever one is touching the icing sheet will create the pattern).
4. Place the adapter plate on top.

5. Take this entire sandwich of plates and insert it in the slot of the Sweet Accents Cake Designer.

6. Turn the crank and hold the plates as they come out the other side.

7. Remove the embossed icing sheet from the plates.

8. Measure the height of the cake you are covering. Cut the icing sheet to the height.

9. Spread a light coat of piping gel on the side of the cake with a sponge brush.

10. Smooth the cut piece of icing sheet on the cake. Line up the next cut piece of embossed icing sheet where you left off and continue around the cake.

You can finish with a fondant border along the top edge.

Viola! You're cake is covered with a pattern in just a few minutes with no headaches.

If you are covering a buttercream cake, you don't need piping gel. Just lightly mist the buttercream with water and the icing sheet will stick.