Molding Fondant Seashells Tutorial
By: Leila Shook
- Renshaw white fondant
- Katy Sue Designs: seashell mold
- CK Disco Dust
- Pearl dust
- Cornstarch/icing sugar for dusting
- Piping gel
- Shot glass
- Soft-bristle brushes
Step 1: Dust your Katy Sue Designs Seashell Mold with cornstarch or icing sugar to prevent your fondant from sticking within the mold.
Step 2: Tap out any excess cornstarch or icing sugar out of the mold before filling it with fondant.
Step 3: Fill your mold with fondant. Be sure that the edges of your seashells are filled and defined by pushing the fondant up into the edges.
Step 4: Flip over your mold and push down onto the base. This helps to ensure that the fondant is pushed into all the little details of the seashells.
Step 5: Place your fondant filled mold into the freezer for 5 to 10 minutes. This will help firm up the fondant for a quick and easy release without damaging the seashell details. Once your fondant is firm, open up the mold to release the fondant. It should come out very easily. If does not, place it back in the freezer for another 5 minutes.
Step 6: Once you’ve released the fondant out of your mold, this is what they’ll look like.
Step 7: To adhere the CK Disco Dust to your selected seashells, you’ll need to use a mixture of alcohol and piping gel. You won’t need much alcohol, just enough to thin out the piping gel.
Leila Note: Disco Dust is considered not edible and should only be used for decorations that can be removed from the cake.
Step 8: Brush on a very light coat of the alcohol + piping gel mixture on top of your selected seashells. You only want to make your fondant tacky, not sopping wet.
Step 9: Sprinkle the Disco Dust on top of the mold and tap any excess dust off. Set it aside to dry.
Pro Tip: Place a paper towel underneath the seashells you want decorated with Disco Dust. This will help keep a clean work area and any excess Disco Dust can be poured back into your container for future use.
Step 10: To give your fondant seashell a beautiful sheen, use a pearl dust with a soft-bristle brush. Dip your brush into the container and tap it to remove the excess that will accumulate into the bristles.
Step 11: To give your seashells a nice full coverage, dust them in a circular motion. Make sure you get into all the little crevices.
About Leila Shook:
Leila Shook is the owner and operator of Shook Up Cakes. She is well known for her colorful and incredible gravity-defying cakes and currently resides in Surrey, BC, Canada, with her supportive husband and three vivacious redheads. What started out as a hobby back in 2011 quickly blossomed into a full-time obsession. Since then, Leila has been featured in a number of magazines, won competitions, and has competed on the Food Network. She is a passionate cake instructor at her local cake shop, Scoop-N-Save, where she lives out her cake dream by sharing her tips and tricks with others.