Many professional cakes have delicate and intricate textures imprinted in the icing. This technique is calling embossing, and actually is very simple to replicate at home. There are several tools made expressly for embossing fondant, buttercream and royal icings, which can be purchased at most bakery and craft stores.
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Embossing Cutters and Sticks
These tools look like tiny cookie cutters, and can also be used for that purpose. Cutters can be found in a wide range of letters, numbers and designs to create beautiful patterns and borders on cakes and cookies. Many of these cutters also come in bigger sizes for consistent embossing of large areas, such as brickwork or wood grain.
Embossing sticks are simply cutters with short dowels attached to one end.
Textured Rolling Pins
Rolling pins and stencil cover sheets are available in a variety of patterns and textures. Simply roll out the fondant icing if using a textured rolling pin, or place a stencil sheet over fondant and press down lightly with a regular rolling pin. It is usually advised to only use the rolling pin on smaller areas or details of a cake, so as not to overwhelm the entire cake. However, the size of the embossing area may be dependent on the type of pattern being used. A quilted pattern, for example, may work well when used over the entirety of the cake's icing.
Although specialised embossing tools can be purchased, any clean-textured object can be used to emboss icing. Try using various shapes and sizes of cookie cutters or stampers, piped icing tips or lace doilies.
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