How to Do Quilting in Fondant

• 1). Roll out the fondant to 1/8 inch thickness on your pastry mat or large sheet of parchment paper, sprinkled with cornstarch to prevent sticking. Trim the edges to the desired size with a straight-edge cutter or pastry wheel.
  
  
• 2). Run the pastry wheel or embosser lightly over the fondant in diagonal lines going in one direction. Use a ruler to space the lines evenly and guide the embosser.
  
  
• 3). Repeat the diagonal lines from the opposite corner to create a diamond pattern.
  
  
• 4). Lift the fondant carefully from your work surface and drape it on your cake. For best results, ice your cake with a thin layer of frosting -- sometimes called a crumb coat -- before placing the fondant on the cake. The crumb coat of frosting will help the fondant stay in place on the cake.
  
  
• 5). Press the fondant on the cake very gently and smooth any bumps or wrinkles. Trim any excess fondant with a sharp knife, straight-edge cutter or pastry wheel.