I know many of you enjoy using my stainless steel sugarcraft cutters, however, if you are a little unsure on the best way to achieve perfect results each time then here are a few tips that you may find useful.
The pastes to use when cutting out shapes
Only use modelling paste, pastillage or flower paste to cut out the flowers – you need a firm paste so straight sugarpaste or rolled fondant won’t work.
TIP: Make your own modelling paste by adding 5ml (1 teaspoon) of edible gum to 225g (8oz) of sugarpaste or fondant
You can use gum tragacanth, but you must wait overnight for the gum to take effect, or a synthetic substitute such as CMC, Tylose, sugarcel etc which will work more or less immediately.
How to use these edible pastes
Add a little white vegetable fat to the paste to help it become pliable, plus if your paste is dry a little water.
Roll out the paste thinly – I often use 1mm spacers.
- Stamp out the shapes.
Intricate shapes – using stainless steel cutters
Place the thinly rolled out paste over the top of the cutter.
Roll over the paste with a rolling pin.
Run a finger around the top of the cutter to get a nice clean cut.
Turn the cutter over and gently push the paste out of each petal with a soft brush.
The secret is really using the right paste and for intricate cutters, cutting out with the paste on top of the cutter rather than trying to stamp it out.
I hope this helps you achieve perfect results every time!