I’ve recently started blinging up my cake boards. It definitely adds that extra wow factor to the cakes and really finishes them off! I love this quilted effect – it’s not hard to create but has an impact.
To do this, you really don’t need much – I use a steel ruler, a veining tool (but a toothpick or skewer would probably work too!), some edible pearls or dragees.
So here’s what you need to do, lightly wet your cake board with water, cover it with fondant and get to work. You do need to work while the fondant is still soft so no sneaking off for a cuppa or leaving it to do later!
Quite simply, I press the ruler into the fondant, starting at the edge, roll the ruler over and repeat. You need to apply equal pressure along the ruler to get a clear line the whole way across, but you’ll soon get the hang on this! Once you have achieved lines going across the cake board, rotate the board and repeat to get a ‘diamond’ effect.
You will see the effect coming together. If you mess up on a bit, don’t worry, just remember to position this bit at the back – then no one will see it! The next step is to create the quilt effect, for this I use my veining tool and press down at the, erm, side of each diamond. Hmm not really sure how to explain that part – but hopefully, the picture will show you!!
The aim is to have a little line or two coming out of each area that intersects. I find it easiest to work in one direction first and then rotate the board and do another side. I will warn you, your eyes so start to glaze over and you forget what you have done and not done!! It’s repetitive but not hard!
And finally you can press a sugar pearl into each corner of the diamond. Some people also use lustre dust to highlight the work, but to date I haven’t bothered with that. Some day eh!
And that’s it. I times myself doing this 11” board the other day and I did the whole thing in under 20 minutes. Job done!