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fondant mosaic pieces

post #1 of 9
Thread Starter 
I have seen some very nice cakes that use fondant mosaic pieces. I wanted to know how to make them. can anyone help please.
post #2 of 9
roll out fondant. Cut. Place.

Basically the same as glass or pottery mosaic. Break. Place.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #3 of 9
Thread Starter 
Thank you I will try that.
post #4 of 9
My daughter and I are making my sons wedding cake this summer and they want a brown mosaic look on the top and bottom layer. I was thinking of doing as you stated here about rolling out the fondant and cutting it up. But my daughter wants to use chocolate because it will taste better. I'm concerned that the chocolate would melt. Any ideas on this or maybe a good chocolate to use that wouldn't melt. The cake will be inside.
post #5 of 9
How about candy clay?
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #6 of 9
I'm not familiar with candy clay. What form does it come in and does it taste good?
post #7 of 9
I was thinking the same thing. I haven't made it with real chocolate, just Wilton discs. It tasted great, though, and was very easy to make and to work with:

Melt 14 oz. Wilton discs in the microwave. Stir in 1/3 cup clear corn syrup. When it forms a dough, knead it until smooth and wrap in plastic wrap twice and leave it at room temperature overnight. It will get very hard.

When you're ready to use it, knead a small amount at a time to soften it up a little. Roll it out and cut it just as you would fondant. HTH!
post #8 of 9
Thanks. That sounds easy enough and would taste better.
post #9 of 9
I made a groom's cake with the sides covered in a chocolate mosaic pattern. I took those Giant Hershey bars and broke them up by hand. The, with the smooth side up, I attached them to the sid sof the cake, which was covered in chocolate ganache, before the ganache was set. Here's the link to the picture:

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=565373
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