Crimping technique is used on fondant and involves the use of special crimper tools. These fondant crimpers look like small thongs with patterned edges. They are used to imprint puffed up patterns on cakes. You can use crimpers to create patterns on your cake covered with fondant. You can use it on cookie dough to create design too.
To Use: First, adjust the rubber band on the tool so that it is at the correct width. Next, with the ‘arms’ of the crimpers still open, insert it halfway through into your fondant.
It is very important to remember at this point in time to NOT INSERT THE TOOL ALL THE WAY TILL THE BOTTOM OF YOUR FONDANT because when you pinch your fondant, you will tear the fondant and your cake or cake board underneath the fondant will then become visible, spoiling your entire cake decoration. Once you have inserted the crimper halfway into the fondant, gently press the ‘arms’ of the crimpers together. This will give you a pretty puffed pattern on your cake or cake board.
TIP: Before you begin crimping on your cake or cake board, it is always advisable to practice on a piece of scrap fondant or practice fondant first. Crimping is a great cake decorating technique and can produce stunning results on your cakes. It’s easy to use but still needs some practice. And if it goes wrong on your cake, it cannot be undone, so it is very important to have that piece of practice fondant by your side when you are crimping. Crimping should also be done while the fondant is still soft. Once it dries, you will not get the desired results. To avoid your crimper from sticking to the fondant when crimping, dip it in a little icing sugar, before beginning to crimp. In order to use the crimper tools, your fondant doesn’t have to be extra thick. The normal 1/8 of an inch thickness is good enough. The crimp patterns on your cake can be further enhanced with luster dusts, gold and silver dusts, glitter dusts or piped icing.
Package includes: Full set of 10 serrated cake decorating crimper/crimpers Designed to emboss unique and distinctive designs into fondant and sugar paste.