Instructions

1. Cut out a piece of wax paper that is several times larger than the top of the cake, so it can be taped in place over the fondant while tracing.

2. Draw the shape and size of the cake top on the rough, non-waxed side of a piece of wax paper. It helps to simply place the cake pan upside-down on the paper and trace around it. Draw the desired cake design inside the shape.

3. Dust your work surface with a bit of powdered sugar or cornstarch to keep the fondant from sticking. Roll the fondant about 2 1/2 times the diameter of the cake top and about 1/4-inch thick. Fondant is often rolled out thinner to 1/8-inch thickness, but 1/4-inch thickness ensures you get a good imprint without poking through the fondant.

4. Lay the wax paper with the waxed side facing down on the fondant. Tape the paper to the work surface around the edges to prevent the paper from shifting while you trace the design.

5. Trace over the lines on the wax paper with a pencil, bamboo skewer or similar object. Press down firmly enough that you can feel the object pressing down on the fondant, but not so hard that you break through to the work surface. If desired, you can trace over the lines that mark the shape of the cake to make it easier to place it centered on the cake.

6. Remove tape from one corner of the paper and peel back the corner to check the impression in the fondant. If the lines appear too faint, tape the corner back in place and go over the lines a second time.