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Making the rope

To make the rope you need Chocolate Dough ( Recipe for Chocolate Paste is on the Icings page at the bottom), Chocolate Fondant and White Fondant. To do these examples I used 4 oz of each. All doughs need to be warm and kneaded together. Warm is very important. 5 to 10 seconds in the Microwave helps also.

I cannot express too strongly how important it is that the dough is warm. If you must answer the phone or go to the door - remove the dough and rework it or warm it again in the microwave. If that dough gets cold it just won't make a rope that is nice and smooth.

This Wilton Ultra II Cookie press works great. Easy to load, easy to clean and easy to use. It will hold 10 oz of dough.
The new stainless steel lazer cut rope discs are at the bottom center of the photo. The third disc is made to be an adapter for the two small rope discs that are in the Sugarcraft Gun Set(Black and Red Tool). That gives you the abiity to make four graduated sizes of rope.

Above on the left is the back of the wooden base Dannie makes for us. The Cookie press sits in the top where the rope can extrude down through the hole in the top of the base. The center photo shows the largest rope that has been extruded out on the paper and the rope can be made as long as the table. The cookie press had 7 oz of dough in it to extrude a 6 foot long piece. The paper can be cash register paper, 1/2 a fax roll or whatever. When the rope lands on the paper you simply move the paper down the table as necessary. You don't stretch the dough out that way. After it is as long as you need it - let it sit on the table until it begins to set up a bit. With the chocolate dough in it it won't crack like it does if you use just straight fondant. Then you roll forward with the right hand and backward with the left hand in the center of the long rope. Then proceed to roll the rope to the right forward until you have a uniform pattern all the way to the end. Roll the left end backward in the same manner. If the rope is cracking and is rough as you extrude it - the dough is probably cold - or the rope disc needs cleaning.

This certainly simplifies making the rope for your cake borders and trims. The Sugarcraft gun just doesn't hold enough dough to make a very long piece of rope. This cookie press using the next to the largest disc will make enough rope to go around a 14, 10 and 6 inch cake with some left.

Shown to the left is the four sizes of rope made with the four discs. Three stainless steel lazer cut discs and the Sugar craft gun with the assortment of discs that come with it. Four distinct different sizes of rope.

To move the rope from the table to the cake - wrap the rope gently around one hand and move to the cake and gently unroll and attach to the cake with a small amount of piped buttercream at the base of the cake. This process is easier if you have someone to assist you.

An example of using the rope on a grooms cake. You can (order here) the rope discs and wooden base (and yes that wooden base is what makes the whole thing work).

The pump Jack shown here is almost all sugar. I did have to use a small piece of wire in one spot. Instructions and patterns for that pump jack are available now here.

Line Mat Examples

Line mat and scroll mats imprinted. Over pipe the scrolls with a #2 tip. Cut shapes from the Paula Stock inspired cutters, dusted those shapes heavy on the side of the cake and softer on each shape toward the center of the cake. #1.5 overpiping around those shapes and #1 tiny C's and S's were piped between the shapes. Assorted size pearls were applied to finish the cake.

Since we were flying to the ICES show this year I had to keep the sugar pieces small. The above cake was done using the line mat and the 5 1/2 inch scroll out of the new scroll mat set

I laid the line mat on top of the scroll mat and drew the pattern on the line mat. Cut it to match the scroll pattern and then imprinted it on the fondant first and then imprinted the scroll pattern on top of that.

Measure around your finished iced cake to know exactly how wide to make the line imprint pattern. The new scroll mat set has 6 widths of the scroll to allow you to imprint that design on cakes 6" and up.

The glass container was acquired from

Creative Glass Products Corporation
3525 Grand Blanc Road
Swartz Creek, Michigan 48473
810 - 655 - 6700

These containers come in several sizes and the lid has a silicone joint/hinge for inserting or removing things from the container

Lined Mats

The bottom mat is the 9 1/2" X 7" lined mat. I cut all of the top shapes from this one mat.

They are food safe and you can imprint with them on fondant or buttercream.

Or one of the favorite things I have done with two of these mats is to make "Ruffle" potato chips. Color your gumpaste or fondant to a soft base color for the chips, roll the gumpaste fairly thingand then groove the gumpaste between two of these mats. Lay them over wadded up paper towels to dry and then airbrush or dust them to give them a very realistic potato chip look.

This is the only mat I recommend that you buy in multiples. One to be left whole and the other to allow you to cut the shapes you need to get creative designs using this pattern.

You can use this mat as is for straight lines around the sides of your cakes or cut this mat into several shapes with straight lines, hearts, ovals, scallops or whatever hits your fancy.

The small diamond pattern and the triangle pieces I cut from the line mat.
The mats to the left were used to create the side pattern on this cake

Using the line pattern on the Pearl #1 -3 wedding cake

One of the sides of the package cakes

More example photos in using the impression mats are here

About me / Business Articles / Cake Show Cakes / Chat Info / Class information / Contact Me / Home Page / Groom's Cakes / Links /Lubbock,TX Cake Club / Pearl Instructions / Recipes / Shopping Cart / Special Info / Special Occasion Cakes / Table of Contents with Links / Upcoming Events / Wedding Cakes / What's New "Sweet Stuff"

© 2000 - 2001 Copyrighted by Earlene's Cakes

Product Listing Examples Order here for the Online Store - Shopping Cart.
Making the rope
To make the rope you need Chocolate Dough ( Recipe for Chocolate Paste is on the Icings page at the bottom), Chocolate Fondant and White Fondant. To do these examples I used 4 oz of each. All doughs need to be warm and kneaded together. Warm is very important. 5 to 10 seconds in the Microwave helps also. I cannot express too strongly how important it is that the dough is warm. If you must answer the phone or go to the door - remove the dough and rework it or warm it again in the microwave. If that dough gets cold it just won't make a rope that is nice and smooth.			This Wilton Ultra II Cookie press works great. Easy to load, easy to clean and easy to use. It will hold 10 oz of dough. The new stainless steel lazer cut rope discs are at the bottom center of the photo. The third disc is made to be an adapter for the two small rope discs that are in the Sugarcraft Gun Set(Black and Red Tool). That gives you the abiity to make four graduated sizes of rope.

	Above on the left is the back of the wooden base Dannie makes for us. The Cookie press sits in the top where the rope can extrude down through the hole in the top of the base. The center photo shows the largest rope that has been extruded out on the paper and the rope can be made as long as the table. The cookie press had 7 oz of dough in it to extrude a 6 foot long piece. The paper can be cash register paper, 1/2 a fax roll or whatever. When the rope lands on the paper you simply move the paper down the table as necessary. You don't stretch the dough out that way. After it is as long as you need it - let it sit on the table until it begins to set up a bit. With the chocolate dough in it it won't crack like it does if you use just straight fondant. Then you roll forward with the right hand and backward with the left hand in the center of the long rope. Then proceed to roll the rope to the right forward until you have a uniform pattern all the way to the end. Roll the left end backward in the same manner. If the rope is cracking and is rough as you extrude it - the dough is probably cold - or the rope disc needs cleaning. This certainly simplifies making the rope for your cake borders and trims. The Sugarcraft gun just doesn't hold enough dough to make a very long piece of rope. This cookie press using the next to the largest disc will make enough rope to go around a 14, 10 and 6 inch cake with some left.
			Shown to the left is the four sizes of rope made with the four discs. Three stainless steel lazer cut discs and the Sugar craft gun with the assortment of discs that come with it. Four distinct different sizes of rope. To move the rope from the table to the cake - wrap the rope gently around one hand and move to the cake and gently unroll and attach to the cake with a small amount of piped buttercream at the base of the cake. This process is easier if you have someone to assist you.
An example of using the rope on a grooms cake. You can (order here) the rope discs and wooden base (and yes that wooden base is what makes the whole thing work). The pump Jack shown here is almost all sugar. I did have to use a small piece of wire in one spot. Instructions and patterns for that pump jack are available now here.
Line Mat Examples
Line mat and scroll mats imprinted. Over pipe the scrolls with a #2 tip. Cut shapes from the Paula Stock inspired cutters, dusted those shapes heavy on the side of the cake and softer on each shape toward the center of the cake. #1.5 overpiping around those shapes and #1 tiny C's and S's were piped between the shapes. Assorted size pearls were applied to finish the cake.		Since we were flying to the ICES show this year I had to keep the sugar pieces small. The above cake was done using the line mat and the 5 1/2 inch scroll out of the new scroll mat set
I laid the line mat on top of the scroll mat and drew the pattern on the line mat. Cut it to match the scroll pattern and then imprinted it on the fondant first and then imprinted the scroll pattern on top of that.		Measure around your finished iced cake to know exactly how wide to make the line imprint pattern. The new scroll mat set has 6 widths of the scroll to allow you to imprint that design on cakes 6" and up.
The glass container was acquired from Creative Glass Products Corporation 3525 Grand Blanc Road Swartz Creek, Michigan 48473 810 - 655 - 6700 These containers come in several sizes and the lid has a silicone joint/hinge for inserting or removing things from the container		Lined Mats The bottom mat is the 9 1/2" X 7" lined mat. I cut all of the top shapes from this one mat. They are food safe and you can imprint with them on fondant or buttercream. Or one of the favorite things I have done with two of these mats is to make "Ruffle" potato chips. Color your gumpaste or fondant to a soft base color for the chips, roll the gumpaste fairly thingand then groove the gumpaste between two of these mats. Lay them over wadded up paper towels to dry and then airbrush or dust them to give them a very realistic potato chip look. This is the only mat I recommend that you buy in multiples. One to be left whole and the other to allow you to cut the shapes you need to get creative designs using this pattern. You can use this mat as is for straight lines around the sides of your cakes or cut this mat into several shapes with straight lines, hearts, ovals, scallops or whatever hits your fancy.
The small diamond pattern and the triangle pieces I cut from the line mat.	The mats to the left were used to create the side pattern on this cake
Using the line pattern on the Pearl #1 -3 wedding cake	One of the sides of the package cakes
More example photos in using the impression mats are here
About me / Business Articles / Cake Show Cakes / Chat Info / Class information / Contact Me / Home Page / Groom's Cakes / Links /Lubbock,TX Cake Club / Pearl Instructions / Recipes / Shopping Cart / Special Info / Special Occasion Cakes / Table of Contents with Links / Upcoming Events / Wedding Cakes / What's New "Sweet Stuff" © 2000 - 2001 Copyrighted by Earlene's Cakes