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Hi Everyone!  I’m back with another video tutorial.  This time I am demonstrating my technique for creating a quilted effect on cake.  I’ve used this technique on several cakes now!  I remember back to when I first had to do it…. I was confused and intimidated and only found hints of instruction, certainly no video tutorials!  So, I figured I would show you all this basic decorating technique, it really is a beautiful effect.

If you look in to “how to create the quilted pattern” you will find some of the more popular or common ways to do it are to use a “Diamond Quilting Tool” (they come in a couple of other shapes as well), this tool looks just like a gumpaste cutter, it’s 3 equal sized diamonds, one on top of the other.  Another common tool you can find is a “Diamond Impression Mat” it’s a clear mat with raised lines that create a diamond pattern when you press it onto your fondant.

Both of those tools work, and you can create a really beautiful cake with them.  I’m not knocking them… but I don’t own them, and don’t see myself making the purchase.  For a couple of reasons… One, you are limited to the size and shape of your quilting, each tool only makes one… And with the impression mat, the pattern distorts slightly when you stretch your fondant over your cake…  With my method, you use the same simple tools to create virtually any size/shape (square or diamond) that you want.

My method does not require special tools (like a quilting tool or impression mat)!  You can create this effect with items you probably have already at home. 

All you need:
  • flexible cardboard (like a file folder or even a cereal box)
  • ruler
  • toothpick
  • stitching tool, wheel cutter, veiner or the back edge of a knife (something to gently emboss a line)
    • Click here to see the PME tool I use (it is widely available at cake supply retailers)

So, without further adieu, here is my video demonstrating the technique:

 A few tips:
  • It is best to get started immediately after you cover your cake with fondant, when the surface is still soft and flexible, you don’t want the fondant to crack, tear or cut all the way through
  • Use paper to play with different angles and spacing, you can use whatever combo will give you the exact results you want!
  • If you want a “puffier” look, let you icing (under the fondant) soften a bit and you can use a little more pressure without cutting through your fondant

 I hope you find this helpful!

Happy Caking 🙂