Llama cookie cutter, 2 pieces

Llama cookie cutter 2 pieces

You can easily make your own figures with the llama cookie cutters. Simply knead, cut out, leave to dry and place on the cake or cupcakes. The cutters can be used to cut out llamas from fondant, marzipan or modelling chocolate. It is best to use decorative fondant, as it is particularly suitable for modelling and embossing. If you want to give your fondant a personal touch, you can color white fondant yourself with ProGel colors. Only use gel colors for this, as powder or liquid colors can have a negative effect on the consistency of the fondant. You will need a few important aids to ensure that the fondant can be processed optimally. The first is baker's starch. It prevents the fondant from sticking when you roll it out. Use potato starch and not flour or other starch. Baker's starch is made from potato starch and has the advantage that it does not change the consistency of the fondant and leaves no residue. The second aid is flower paste. Tear off a small piece and knead it into the fondant for about 1 to 2 minutes. The recommended ratio is ¾ fondant and ¼ flower paste. The flower paste ensures that the fondant hardens faster and does not deform after stamping. The more flower paste you use, the faster the figures will harden. Roll the cutters lightly in baker's starch. Cut out the fondant and carefully press the motif out of the mould if necessary. You can highlight the shading and contours with a little dark grey edible colouring powder. To do this, take a brush, dip it into the powder paint and emphasize edges, folds and indentations. This will make the figure look more lively. Then place the figure on a plate to dry. We recommend leaving the figures to dry overnight. Once they are completely dry, you can attach them to cakes, cupcakes or muffins using edible glue.