Plunger cutters are a great way to easily add details to your cakes, cupcakes, and cookies. Plunger cutters come in all different shapes and sizes, from geometric to flowers and leaves. Some cutters are simply cutters, while others cut and emboss realistic designs into the fondant or gum paste. Using plunger cutters is a great way to get started working with fondant or gum paste if you haven’t had any experience using them before. They are simple to use, inexpensive, and offer a wide range of decorating options.
How-To use Plunger Cutters
Follow these basic steps for using plunger cutters and make fun and easy decorations out of fondant or gum paste! These steps call for fondant, but gum paste may also be used.
Step 2: Dust your work surface with cornstarch and place rolled fondant on the prepared surface. Holding the cutter at the base, cut down into the fondant and lift out.
Step 3: With the fondant piece still in the cutter, use thumb to rub over the edges of the cutter. This gets rid of any extra pieces. If your cutter does not have any veining or details, skip Step 4 and continue on to Step 5.
Step 4: Place cutter back down onto work surface and push the plunger down. This will emboss the details onto the fondant piece.
Step 5: Lift cutter and press plunger again, this time to release the shape from the cutter. *If fondant piece sticks to work surface, not enough cornstarch was used or the fondant was too sticky. You can re-roll out the fondant and try again, this time with more cornstarch.
*Once flowers have been released from the cutter, they can be placed in formers to dry. This will give the flowers a natural cupped shape.
To make above cupcakes: Roll out various colors of rolled fondant and use an assortment of shapes and sizes of flower plunger cutters to cut out flowers. Cut leaves from green fondant with different sized leaf plunger cutters. Set fondant pieces in formers to dry (these dried overnight). Attach flowers together using edible glue and let dry. In the mean time, bake, cool, and ice cupcakes. Immediately arrange flowers and leaves into the wet icing.