After many long months of waiting, I finally have the Cupcake and Cookie Texture tops almost ready to go! By next week I will have three of the six sets ready to sell. The following are the sets that will be available:
Samples using the Geometric Cupcake and Cookie Texture Top Set:
About the Texture Sets:
The texture sheets are made of a lightweight clear plastic. Either side of the mat can be used. One side will give a raised impression, while the other will give a recessed impression. Each set comes with three mats. Each mat has a design that is repeated four times. Below is a sample of the geometric set.
Instructions using the cupcake texture sheets:
Bake and cool cupcake. Generously ice cupcake with your favorite cupcake icing. Lightly spray texture mat with a cooking spray. Wipe excess grease with a paper towel. Roll rolled fondant to approximately 1/16” thickness. Place the smooth, rolled side of the fondant face down on the texture mat. Place the rolling pin on one end of the fondant with the mat underneath. Firmly roll over the fondant, rolling to the opposite end. Do not double roll. Lift the mat and the fondant. Flip over the mat so the fondant is on the bottom and the mat is on top. Peel back the mat. Cut fondant using a circle cutter from Autumn Carpenter Cupcake Top Fondant Cutters. Place textured fondant circle on top of the iced cupcake. If icing has crusted, brush a thin layer of piping gel onto the icing or slightly dampen icing with a small amount of water from a squeeze bottle to adhere the fondant circle.
Coordinating Cupcake Top Fondant Cutters:
The diameter of baked and iced cupcakes may vary according to recipe, amount of batter, and amount of icing used. Choose a cutter sized to completely cover the top of the iced cupcake. Use the texture sets in conjunction with my Cupcake Top Fondant Cutters. The cutter set contains 3 stainless steel cutters, 2¾”, 3” & 3¼” for standard size cupcakes.