How To Use Tappits… Take your fondant and add some CMC, we recommend using 1tsp of CMC per 250g fondant. Knead together well, wrap in cling film and leave for at least 1 hour. Roll fondant as thin as possible, 1mm is perfect. Cut fondant into strips slightly wider than your tappit. Leave strips to dry slightly, 15-20 minutes should do the trick. Generously dust tappits with icing sugar. Place fondant strip on icing sugared surface. Place chosen tappit over fondant strip (one letter at a time), press firmly until cut through then jiggle slightly. Lift up and remove excess fondant, centers of O’s A’ R’s etc can be removed easily with a clean cocktail stick. Turn tappit over, lift and give it a good tap on the edge of the kitchen counter - your fondant letter will pop out. Leave fondant letters to dry, the longer the better. You can even make these a few days in advance. CakeBaker x
Posted on: Thu, 21 Aug 2014 11:40:28 +0000
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