hi all...i got a diamond impression mat from earlene's and tried to use it on my IMBC frostes cake but it was a disaster! when i pressed it on, the frosting came out in chunks. i tried to lay it very gently but then it didn't leave much of an impression. helllpp!! what am i doing wrong? i used it once the frosting had firmed up, about 30 mins after it was in the fridge. was my icing too firm? should i let it just leave a slight mark and go over it with a veining tool or a knife (hope not, my hands aren't that steady )
anyone who uses IMBC and has had luck with this process, can you help?? i'd like to try it again for a cake i am doing this weekend.

btw, i was using this on an 8x3 round

thank you!!

Hello again. I have read this on another thread but can't remember. But this is what cakesbysam had next to their impression mat:

Use with fondant or a crusting buttercream. Imprint pattern beginning and ending 1 inch from the two vertical edges. If pattern becomes moist from the icing wipe clean and dust lightly with cornstarch (in a knee hi stocking) and continue your imprints. Repeating as necessary. Matching in the back may not be exact so leave some blank area to adjust the pattern as necessary in the back of the cake.

Hope this helps. ~Josie

thanks Josie! I'd like to use this with IMBC since I find the wilton BC too sweet. Has anone else out there used the mat with IMBC with success?? thanks!

I don't think the IMBC crusts enough for this. Seems to me I tried it several months ago and it didn't work. I practiced with the Crisco BC and it works. Trouble is, I am not a fan of that BC.

Unfortunately you can't use the impression mats on IMBC or SMBC or WBH either.It is too soft. These icings never crust so leaving an impression is impossible.