I love working with fondant. You can create intricate designs that you just can’t achieve with buttercream. I’ve been playing with two techniques lately — overlays and inlays — and want to show you how easy it is to make great designs using both techniques.
To make fondant overlays, cut multiple layers and shapes of fondant and then adhere the layers together using a damp brush.
To make fondant inlays, cut a piece of fondant and then cut a second shape into it, whether that’s the same shape or a different shape. Then, use that second shape to cut a piece of fondant in contrasting color and place this piece into the opening you cut in the initial piece.
Our new Double Cut-Outs Set make it easy to cut graduated sizes of fondant of one shape or mix and match the shapes. Since each cut-out has both a straight cutting edge and a crinkled cutting edge, you can mix and match the design on the outer edge within one shape or use two sets to combine your shapes.