Geraldine’s Impression Mat How – To

Geraldine’s Impression Mat How – To
Required Materials:

– Impression Mat (GIM01 – GIM22) – Rolling Pin
– Sugarpaste (Rolled Fondant) – Powdered Sugar
– Vegetable Shortening – Airbrush (Optional)
– Lustre Colour
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Step 1. Lightly grease the smooth side of the impression mat with vegetable shortening. Wipe off any excess. Coat the cake with a very thin coating of buttercream, alcohol, or boiled apricot jam and allow to dry. Step 2. Knead the sugarpaste very well and roll out to the desired thickness (we recommend 1/8 inch to a maximum of 3/16 inch) on a sprinkling of powdered sugar. Frequently lift and turn the Sugarpaste using the roll-a-towel method until the desired size is achieved.
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Step 3. When the Sugarpaste is rolled to the desired size and thickness, lift the Sugarpaste using the roll-a-towel method and dust the counter with powdered sugar then lay the Sugarpaste back down onto your work surface (This will avoid sticking later). Step 4. Lay the impression mat smooth greased side down on the Sugarpaste and roll firmly over the top impressing the mat into the Sugarpaste to ensure a good definition of the pattern marks.
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Step 6. At this point any desired colour should be added. This can be done either by dusting powdered luster colours over the mat or airbrushing over the entire surface. To maintain colour coverage only on the pattern ensure the mat is still down on the Sugarpaste. Step 7. Lift the impression mat and Sugarpaste together using the roll-a-towel method and place on the cake. Be sure to roll across the top of the cake to remove the air trapped between the cake and the Sugarpaste. Carefully peel the impression from the Sugarpaste.
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Step 8. Be sure to roll across the top of the cake to remove the air trapped between the cake and the Sugarpaste. Step 9. Carefully peel the impression from the Sugarpaste.
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Step 10. Lift the Sugarpaste away from the side of the cake like a skirt with one hand and smooth down the side with the other. Do not use smoothers as the pattern may be erased. Step 11. Trim away the excess Sugar paste from around the base of the cake.


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