Fondant Ornaments

Appears in

Published 2003

To make small, individual ornaments, place a perfectly flat sheet of acetate or polyurethane about 1/16 inch (2 mm) thick on top of your drawing (you may want to use the designs shown or your own creations). Secure the plastic with tape so it will not shift as you pipe. Depending on the type of plastic used, you may need to rub a thin film of vegetable oil over the top to keep the ornaments from sticking.
Put a small amount of fondant in a piping bag and pipe a thin frame of fondant around the figures. Unlike chocolate ornaments made with a similar method, fondant ornaments are placed right-side up on the cake or pastry.
Fill in the outline with warmer fondant, moving the piping bag back and forth to create a smooth surface and building up your design to create height. Be careful not to disturb the frame. The fondant can be tinted with water-soluble food coloring or chocolate if desired; see Steps 4 and 5 in “Glazing or Icing with Fondant” for information on mixing colors.
Let the designs dry overnight in a warm place. Loosen the ornaments by moving the plastic over a sharp edge, while bending the plastic down lightly. Place the finished decorations on top of your cake or pastry. If you are not using the decorations right away, leave them attached to the plastic until needed.