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The texture sheet is made of clear food grade plastic. You can use the sheet on either side giving an indentation or raised design effect. The mat can be used on sugarpaste, butter cream and also chocolate. To use with sugarpaste.Lightly dust your work surface with icing sugar. Lightly grease one side of the mat with white vegetable shortening. Place the mat on to your paste and press firmly with a smoother. Roll over with a rolling pin. Peel off the texture sheet. Brush the surface of your marzipaned cake with clear alcohol, then lift the paste over the cake. If you are using a sponge cake, coat first with butter cream .As you are rolling the paste much larger than the cake, the paste will drape down the sides. Gently push the paste on to the side with an Edger ( tool) and trim the surplus.
Inspirations for Sugarcraft DVD shows the technique for using the texture sheets.
Each mat measures 58cm x 53cm ( 23in x 21 in )
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