Texture mats are a great way to easily add texture to your decorating projects. Whether you need all over texture or just small accents with texture, you can easily achieve the look you want with these mats. Texture sheets come in a variety of patterns and can be used with many different mediums. Use the sheets to texture cookie and gingerbread dough, buttercream and fondant iced cookies, cakes, and cupcakes, and chocolate wrapped cakes or dipped treats.
The mats come in a range of sizes making them useful for all different projects. Larger mats can be cut for smaller projects. Most mats are made of flexible, lightweight plastic so that can easily be curved to fit your cake. You can use either side of the mat, for 2 different looks from the same mat. Wash the mats in warm soapy water and store flat if possible. If using the mat with fondant, lightly spray with cooking spray and wipe off the excess so that the fondant doesn’t stick.
Using with Buttercream Icing
Use your hands to firmly press the texture mat onto the sides of the cake. (picture 1) Place the mat on the top of the cake and with a pastry roller, roll over the mat. (picture 2) Do not double roll.
Using with Fondant (method 1)
This method requires rolling out 2 separate pieces of fondant for the sides and top of the cake.
Ice cake and allow to crust. Brush a thin layer of piping gel over the buttercream. Roll fondant out into a long strip. (picture 1) Roll the strip to about 1/4″ thick. The strip needs to be long and tall enough to cover the sides of the cake. Pick the fondant up and place onto a texture mat. Using a lot of pressure, roll over the strip. (picture 2) Do not roll backwards or double roll.
If your mat is not long enough for the fondant strip, stop pressure just before the end of the mat. Flip the fondant over and peel off the mat. Match the pattern up so that the texture mat overlaps the textured surface just slightly. Begin rolling over the mat to finish texturing the entire strip.
Using a ruler and a pastry roller, cut the fondant strip to the exact circumference and height of the cake. (picture 1) Pick the strip up and carefully wrap around the side of the cake. (picture 2)
Roll out enough fondant to cover the top of the cake about 1/4″ thick. Place the fondant onto the texture mat and roll over with a lot of pressure. Flip over and peel off the texture mat. Place a cardboard the same size as the cake on top of the textured fondant. Use a pastry wheel to cut around the cardboard. (picture 1) Place the textured circle on top of the cake. (picture 2) Pipe a border on top of the seam to finish the cake.
Using with Fondant (method 2)
This method requires rolling out one large piece of fondant to cover the entire cake. Textured patterns may become slightly stretched or distorted using this method.
Roll out the fondant as you normally would for covering a cake. Place the fondant onto the texture sheet. If the piece of fondant is larger than your rolling-pin is wide, you will have to texture the fondant in sections. Start at one end of the fondant and roll over using a lot of pressure. Texture the next section by rolling in the other direction. Flip the mat and fondant over and position over the cake. Peel off the texture mat. Follow the normal steps for covering a cake in fondant except do not use fondant smoothers to smooth out the fondant.
Roll fondant out to about 1/4″ thick. Place on top of texture mat and roll over fondant with firm pressure. (picture 1) Use an appropriate sized round cutter to cut out textured circles. (picture 2) Place the fondant circles onto prepared cupcake tops. Use your fingers to adhere fondant to icing.
Using with buttercream Icing
Ice cookies and allow the icing to form a crust. Place the texture mat on top of the icing. Gently press down to imprint the texture.
Using with Fondant
Ice cookies with buttercream or brush with piping gel. Roll out fondant about 1/4″ thick. Place the fondant onto the texture mat and roll over with firm pressure. Flip over and peel of texture mat. Use the same cutter that you used to cut out the cookies to cut out the fondant. Gently attach the fondant to the cookies.
Dip items with flat surfaces in melted and tempered chocolate or melted candy coating. Place on a parchment sheet or silicone mat to set. Place a texture mat on top of the pieces while the chocolate is still wet. When the chocolate has set up, peel of the texture mat.
Here are just a few examples of what you can do with texture mats: