Sweet Elite Sweet Elite

Sweet Elite
Geometric Triangle Stencil Set
tools
Designed by James Rosselle
Using the Stencils with Dusting Powders
General Materials
• Rolled fondant
• Rolling Pin
• Rolled fondant smoother
• Soft dusting brush
• Dusting Powders
• Mini Pizza Cutter
• Piping Gel
• Geometric Triangle Stencil Set
1.
2.
3.
Directions
1. Lightly grease the back of the stencil with solid vegetable shortening. Wipe off excess grease so that there is barely
any left on the stencil. The shortening should not be visible. Place stencil A, greased side down, on the rolled fondant or
gum paste.
2. Knead and soften rolled fondant or gum paste. Dust the work surface with powdered sugar or cornstarch. Roll fondant
or gum paste the length and height desired. It is very important that the fondant does not stick to the surface during this
entire process. Roll over the stencil with a rolling pin, applying pressure as you roll. The pressure will slightly embed the
stencil into the fondant or gum paste and prevent the stencil from slipping.
3. To add the first layer of color, dip a soft bristle brush into luster dust. Shake off the excess. Brush the color over the
stencil, making sure to cover the exposed areas.
Tip
If a strong metallic color is desired, the dust can be
made into a paint. Add grain alcohol or lemon extract
to the dust creating a paint. This paint should only be
used for the first stencil when the stencil is embedded
in the fondant. Otherwise, the paint will seep under
the stencil, giving an unclean finish.
Cleaning Instructions
Lay the stencil flat. Wipe excess dust following the
direction of the pattern; then wash in soapy water.
Lay flat to dry. Not dishwasher safe.
2014 copyright Sweet Elite Tools and Summit Baking Supplies
www.sweetelitetools.com
4.
5.
6.
7.
8.
9.
4. Wipe off excess dust with a paper towel.
5. Remove stencil A carefully by the rounded flap and lift from the fondant or gum paste slowly.
6. Lay stencil B over the sheet of fondant that has been colored using stencil A, lining up the design. Using a fondant
smoother, gently press the stencil to slightly embed the second stencil. Do not rub the smoother back and forth. To add
the second layer of color, dip a soft bristle brush into luster dust. Shake off the excess. Brush the color over the stencil,
making sure to cover the exposed areas. During this process it is important not to add too much luster dust. The excess
will fall onto the fondant or gum paste as you remove the stencil. Carefully wipe off any excess dust with a paper towel.
Remove stencil B by the rounded flap and lift from the fondant or gum paste slowly.
7. Lay stencil C over the sheet of fondant that has been colored using stencil A and B, lining up the design. Using a fondant smoother, gently press the stencil to slightly embed the second stencil. Do not rub the smoother back and forth. To
add the third layer of color, dip a soft bristle brush into luster dust. Shake off the excess. Brush the color over the stencil,
making sure to cover the exposed areas. During this process it is important not to add too much luster dust. The excess
will fall onto the fondant or gum paste as you remove the stencil. Carefully wipe off any excess dust with a paper towel.
Remove stencil C by the rounded flap and lift from the fondant or gum paste slowly.
8. Cut straight edges using a pizza cutter or cut the panel with a cookie cutter. If using a pizza cutter, a ruler will help give
a perfect straight edge. Apply the colored panel onto the surface of your cake using piping gel to attach.
Tip
Allow the colored panel to set or partially dry before
handling. If the panel is moved immediately, the straight
edges may misshapen. Choose a fondant, such as
Fondarific fondant, that won’t dry out or crack when
handled after setting for several hours. The panels can
be made several days ahead with Fondarific fondant and
still be pliable for paneling the cake.
Note
If the panel length needed is longer than the stencil pattern
length, follow steps 1-4. Before proceeding with the second stencil, position the stencil at the end of the previous
embossed design, lining up the pattern. Repeat steps 3
and 4. Continue until the entire length is patterned.
2014 copyright Sweet Elite Tools and Summit Baking Supplies
www.sweetelitetools.com
Sweet Elite
tools
Geometric Triangle Stencil Set
Designed by James Rosselle
Using the Stencils with Royal Icing
General Materials
• Rolled fondant
• Royal Icing
• Small Spatula
• Geometric Triangle Stencil Set
1.
2.
3.
Directions
Knead and soften rolled fondant or gum paste. Dust the work surface with powdered sugar or cornstarch. Roll fondant
or gum paste the length and height desired. It is very important that the fondant does not stick to the surface during this
entire process.
1. Place stencil A on top of the rolled fondant. Spread royal icing onto the stencil.
2. Scrape the stencil so there is not any excess royal icing on the stencil.
3. Hold onto the ends of the stencil A and lift straight up. Allow the first color to set completely. A thin layer of royal icing
will typically set in 10-15 minutes. Humid areas may require additional time.
2014 copyright Sweet Elite Tools and Summit Baking Supplies
www.sweetelitetools.com
4.
5.
6.
4. When the first color is set, place stencil B onto the fondant, lining up the design. Spread royal icing onto the stencil
Scrape the stencil so there is not any excess royal icing on the stencil. Hold onto the ends of the stencil B and lift straight
up. Allow the second color to set completely.
5. When the second color is set, place stencil C onto the fondant, lining up the design. Spread royal icing onto the stencil
Scrape the stencil so there is not any excess royal icing on the stencil. Hold onto the ends of the stencil C and lift straight
up.
6. Cut straight edges using a pizza cutter or cut the panel with a cookie cutter. If using a pizza cutter, a ruler will help give
a perfect straight edge. Apply the iced panel onto the surface of your cake.
Royal Icing Recipe
• 4 tablespoons meringue powder
• 1/2 teaspoon cream of tartar
• 2/3 cup water
• 8 cups powdered sugar, sifted
• 1 tablespoon gum arabic
In a mixing bowl, combine meringue powder, cream of tartar, and water. Beat
on high speed until stiff peaks form. In a separate bowl, stir together powdered
sugar and gum arabic. Mix thoroughly and add to meringue. Beat on low speed
until ingredients are incorporated, then mix on high speed for several minutes
until stiff peaks form. Keep icing covered with a damp towel. For Stencils: Thin
the icing slightly (after it is mixed to a stiff peak) to a consistency that easily
spreads, but is not runny.
Yields 4 3/4 cups
Tip
Consistency of royal icing is key for success. If the icing is seeping underneath the stencil, the royal icing is
likely too thin. If the royal icing is rough, the icing may
be too thick, or the icing may be setting up before the
spreading is complete.
Note
These royal icing panels are best used with square
cakes or used with cookies. If placing a panel on a
round cake, the royal icing will likely crack due to the
curvature.
Tip
If the stencil is sliding or shifting when spreading the
icing, tape the stencil down in the corners before
spreading the royal icing.
Cleaning Instructions
Lay the stencil flat. Wipe royal icing following the direction of the pattern; then wash in soapy water. Lay
flat to dry. Not dishwasher safe.
2014 copyright Sweet Elite Tools and Summit Baking Supplies
www.sweetelitetools.com