Quilted Pattern Look on Fondant

1. Sprinkle the mat and rolling pin with confectioner's sugar. Place the fondant on the mat and roll out to 1/8 inch thickness with the rolling pin. Sprinkle the rolled fondant with confectioner's sugar.

2. Attach the straight-edge wheel to the cutter/embosser by snapping the axle into the handle slot. Cut the fondant into the size required to fit cake, with the straight-edge wheel. Use the pre-marked circles on the mat as guides for exact sizing. Remove the excess fondant from around the cut piece.

3. Remove the straight-edge wheel and attach the embossed-edge wheel to the cutter/embosser. Create diagonal lines one inch apart by lightly rolling the embosser-edge wheel from one side to the other over your cut piece of fondant. Use a straight edge ruler to guide the wheel for straight lines.

4. Roll the embossed-edge wheel in the opposite direction to create a diamond quilted pattern. Use the straight edge ruler to guide the wheel for straight lines. Lift fondant from mat and attach to cake.

Quilted Pattern Look on Icing

1. Ice the top and side of cake 1/4 to 1/2 inch thick. Create a smooth surface with an icing spatula.

2. Attach the embossed-edge wheel to the cutter/embosser by snapping the axle into the handle slot. Roll the embosser-edge wheel lightly from one side to the other over the top surface of cake, creating diagonal lines one inch apart.

3. Continue making diagonal lines down the side of the cake. Use the lines from the top of the cake as guides.

4. Roll the embossed-edge wheel lightly in the opposite direction to create a diamond quilted pattern on top. Continue making diagonal lines down the side of cake to create a diamond quilted pattern.