Choosing the Right Fondant

Fondant consistency is crucial for achieving clean, detailed moulded decorations. Renshaw Extra Fondant is highly recommended by us, having a medium firmness that’s easy to handle, releases cleanly from moulds, and tastes great (especially the marshmallow flavour). If your fondant is overly soft, it will stretch or tear when you release it from the mould. Conversely if the fondant is rock-hard, it can be difficult to press into intricate mould details.

Pro Tip: Use white fondant and gel-based food colouring (like Rainbow Dust or Fractal Colors) to achieve different shades. This reduces stickiness and ensures consistent texture.

If you want your decorations to stand upright from the cake without drooping, adding Tylo (also known as CMC) powder is key.

• Benefits: Firmer fondant, faster drying, stronger decorative pieces.
• How to Use: Add 1 teaspoon of CMC/Tylo powder per 250g of fondant. Knead thoroughly, then wrap the fondant and rest it for about 30 minutes before use.
• Climate Considerations: Warm environments may require a bit more CMC powder; cooler climates may need less.

When to Skip Tylo Powder: Tylo can alter the texture and mouthfeel of fondant, so many decorators avoid adding it for cookie toppers.

Colouring Your Fondant

Gel-based colours like Rainbow Dust Pro Gel, Fractal Colors, and Color Mill are highly concentrated and perfect for fondant. You only need a tiny amount to achieve vibrant hues. Keep these staple colours on hand:

• Red, Yellow, Blue, Green, Pink: For mixing a wide array of primary and secondary colours.
• Grey & Caramel: Transform standard shades into modern pastels or warm tones (e.g., dusky pink, peachy pink, muted green).

Struggling to choose a colour palette? Use Pinterest to explore “pink colour palette” or “autumn colour palette” for fresh combinations. Experiment by mixing grey or caramel into your base colour to create dusty pastels or warm earth tones.

Preventing Fondant Sticking in the Mould

Before pressing fondant into Katy Sue silicone moulds, you’ll want to prep the mould using one of these options:

Option 1 - Use Trex (White Vegetable Fat)

Gently brush or rub a tiny amount of Trex, Crisco, or Copha into the mould crevices. This sheer barrier helps the fondant pop right out.

Option 2 - Use Cornflour (Cornstarch)

Lightly dust the mould, shake off any excess, and press the fondant in. Perfect if you’re out of Trex.

Releasing the Fondant

Flex the mould’s edges away from the fondant to loosen it, then flip the mould over and gently peel it back to release the decoration without distorting it.

Using Intricate Moulds

Intricate mould designs, such as our Carousel Horse, require a more careful approach:

Prep & Strengthen: Lightly brush Trex (White Vegetable Fat) into every detail and use fondant mixed with Tylo powder to add firmness.

Fill the Mould: Begin pressing fondant from the centre outward, using a Dresden tool for tiny areas. Add fondant gradually to capture all the detail.

Release with Care: Gently flex the mould and release from the strongest point, allowing delicate areas to follow without breaking.

Adding Multiple Colours to One Mould

For eye-catching, multi-coloured fondant decorations, use pieces of differently coloured fondant in specific areas of the mould:

Layer Colours: Gently place a small piece of your first colour into the mould region (e.g., flower centres or hat trim). Avoid overfilling.

Add the Main Colour: Press second colour on top or around the first colour, blending slightly so the pieces adhere. Repeat for as many colours as you require.

Release: Gently flex the mould and peel it back to reveal your multi-toned design.

Working with Texture Moulds

Texture moulds (like the Continuous Honeycomb or Cross-Stitch designs) add depth and interest to cakes, cookies, and cupcake toppers and can be used to completely cover a cake.

Fill the Mould: Roll out fondant to match the size of the mould. For rectangular texture mats, shape fondant into a similar rectangle first to make this process easier.

Press Firmly: Use your fingertips or a fondant smoother to compress the fondant and capture all the detailed design.

Continuous Designs: If the mould is a repeating texture, make multiple panels and align them side by side on your cake for a seamless wrap-around effect.

Cookies & Cupcakes: Press a smaller piece of fondant into the texture mat, release, cut with a cookie cutter and place it atop a cookie or cupcake for a quick decorative upgrade.

Using Two-Part Moulds for 3D Decorations

The Flower Pro Pine Cones and similar two-part moulds let you create fully three-dimensional pieces. Simply follow these steps:

Fill One Half: Press fondant flush with the mould surface.

Insert Support: Embed a cocktail stick, spaghetti strand, or floral wire in the fondant if you want a convenient way to embed into a cake. Release from the mould.

Make the Other Half: Fill the mould again then apply edible glue. Press the half you've already made on top to stick together. Gently flex the mould to release the combined 3D form.

Perfect Border Moulds

Border moulds provide a polished edge or wrap-around effect on cakes. Here are our tips when using this type of mould:

Roll a Sausage of fondant matching the border thickness.

Press & Release: Press fondant into the mould, pressing firmly to make sure all the detail is captured. Flex to release.

Continuous Border Length: Overlap the previously released section, press more fondant, and merge to create a seamless long border.

Deep vs. Shallow Moulds

The moulding technique can vary slightly when using especially deep or shallow moulds. 

Deep Moulds

• Example: Seashells Mould
• Technique: Roll a sausage of fondant, firmly press into the deepest part of the mould to capture every detail. Fill the rest of the mould, then flex the edges of the mould for easy removal.

Shallow Moulds

• Example: Feathers Mould
• Technique: Brush the mould with Trex (rather than cornflour). Use a Dresden tool instead of your fingers to press fondant into delicate corners.

Drying & Painting Fondant Decorations

Moulded fondant pieces can take up to 24 hours to dry. For 3D standing decorations (on top of a cake for instance), it is especially important you allow the full drying time. Dry your decorations on a foam pad that will allow air to circulate underneath.

Painting Fondant

Use food safe dust colours mixed with rejuvenator spirit (high-alcohol content) for quick-drying paint.

Adjust ratio for a watercolour look (more spirit) or an opaque finish (less spirit).

Try painting with food safe metallic lustre paints for an elegant shimmer.

Edible Glue & Sticking Decorations to a Cake

You've made your cake decorations and now you're ready to stick them to your cake. You can buy edible glue or why not make your own?:

DIY Edible Glue: Mix a small amount of Tylo/CMC powder with boiled water. Stir and allow to sit for a couple of hours until the powder is fully dissolved, and it becomes completely smooth.

Once your glue is ready brush a small amount of glue on the back of your fondant piece and gently press against the cake for a few seconds until it sticks.

Using Katy Sue Designs silicone moulds can transform your cakes, cookies, and cupcakes into showstopping treats. By choosing the right fondant, adding Tylo powder for structure, preventing fondant sticking, and colouring thoughtfully, you’ll unlock endless creative possibilities. Whether you’re crafting intricate carousel horse decorations, two-toned flowers, or textured honeycomb panels, the techniques shared here will help you achieve professional, polished results every time.