Fondant embosser wall

Fondant embosser wall

Fondant embosser Mauer1 Give cakes and cupcakes an even masonry structure in no time at all by gently pressing the embosser into rolled-out masses. What is the tool suitable for? For fondant, marzipan, modeling and flower paste as well as modeling chocolate - best for rolled fondant, marzipan or a modeling chocolate-fondant mixture. How is it used? Knead the mixture until smooth and roll out to a thickness of approx. 3 mm for cupcakes and 4-5 mm for cakes. Dip the Mauer1 fondant embosser briefly into baking starch, tap off any excess powder and press it into the surface depending on the desired depth. For large areas, reposition the embosser precisely so that the pattern continues; alternatively, emboss the already applied coating to avoid warping. The embossing from the Mauer1 fondant embosser can then be finished as desired: Trace lines with a food pencil, mixed powder paint or royal icing and add accents with small pearls or colored dots