Cookie cutter Mexico 3 pieces

Cookie cutter Mexico 3 pieces

With the 3 Mexico cutters, you can easily cut out your designs, knead them, leave them to dry and then use them to decorate cakes, cupcakes or muffins. The cutters are ideal for different types of dough, fondant, marzipan and modelling chocolate. The base material for cake decorations is usually the classic fondant, as it can be rolled out thinly and used to cover cakes. As fondant is an edible sugar paste, it tastes sweet. Fondant behaves like modelling clay, which makes it perfect for shaping and embossing. The paste has the ideal consistency for decorating, but for many figures you need more than just white fondant. You can find fondant in numerous colors in our store. If you want to give your fondant a personal touch, we recommend coloring white fondant yourself with ProGel colors. Only use gel colors, as powder or liquid colors make the fondant too brittle or too soft and make it difficult to work with. You will need two aids to ensure that fondant can be worked optimally. The first is baker's starch. This prevents the fondant from sticking to the mold, the rolling pin, your hands or the cutters. Only use baker's starch and not flour or other starches. Baker's starch is made from potato starch and does not change the consistency of the fondant or remain visible. It makes working with the fondant much easier. The second aid is flower paste. Tear off a small piece of flower paste and knead it into the fondant for 1-2 minutes. The ratio should be about ¾ fondant to 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 dry. Roll the cutters in baker's starch to make the motifs easier to cut out. Cut out the fondant and carefully remove the motif from the mould with your finger if necessary. You can highlight the shading and contours with a little dark grey edible colouring powder. Use a thin brush and apply the color along the edges, folds and dimples. Then place the figures on a plate to dry and allow sufficient time for them to harden completely. We recommend leaving the motifs to dry overnight. As soon as they are firm, you can attach them to cakes, cupcakes or muffins using edible glue. As an alternative to fondant, you can also use flower paste. You should work quickly with pure flower paste as it dries out quickly. It can be coloured in the same way as fondant, but has the advantage that the motifs do not have to dry for long. Modelling chocolate or marzipan can also be used. For both materials, proceed in the same way as for fondant. For intricate details, press and emboss the mass a little more firmly into the mould to achieve a clean result. If the motifs cannot be removed from the cutter immediately, place the mould and mass in the freezer for 30-60 minutes. The cold will cause the mixture to contract and make it easier to remove from the mold.