Cricut Tips
- To colour the icing; use a gel food colouring.
- Heat the icing for 10 seconds in the microwave to loosen and will make rolling easier.
- Make clear brush strokes on the cutting mat using a pastry brush and white vegetable fat.
- Roll icing to 1/8" thick
- Once icing is rolled on the mat, freeze the icing before cutting.
- Once intricate design has been cut, leave icing out to dry on the mat. It will transfer on to the cake without stretching and distorting./
- To cut images 2" and smaller, roll the icing thinner and use the Plain Base feature key.
- Freeze before cutting: fondant icing, icing, cookie dough, cheese, meat, tortilla shells, fruit sheets, and pie crust.
- Shape flowers and images by laying the images in a small bowl, egg carton, or rounded container and dry before placing on the cake.
More information can be found on our Cricut product page
Recipe Ideas
Carrie Bigger’s Cream Cheese Buttercream Icing Recipe
- 1 lb. cream cheese
- 8 ounces butter
- 1 lb high ratio shortening
- 1 tsp salt
- 1 Tbsp flavoring (cream bouquet, vanilla, or almond)
- 4 lbs powdered sugar (more or less)
Whip shortening until light and fluffy, add cream cheese and butter, whip. Add salt and flavorings. Slowly add powdered sugar to desired spreading consistency
Carrie Bigger’s Fondant Icing Recipe
- 2 pkg unflavored gelatin (2 Tbsp)
- ½ cup cold water
In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin gently. Stir until gelatin is a dissolved clear liquid. DO NOT ALLOW TO BOIL!! Turn off heat.
Add:
- 4Tbsp melted vegetable fat
- 1 cup glucose
- 2 Tbsp flavoring (vanilla, almond, etc.)
Place 4 lbs powdered sugar (reserving about 2 cups) in a large glass or plastic bowl. Make a well in the center.
Pour the gelatin into the well of sugar, and mix until nearly all of the sugar is stirred in. Pour onto counter-top which has been lightly greased with vegetable fat and dusted with the additional powdered sugar. With lightly greased hands, knead, incorporating all of the powdered sugar and until it forms a smooth rubbery ball. Add additional sugar as needed. (You can use a heavy-duty stand mixer with bread dough hooks for this process).
(It should not be really sticky or too soft. With experience you will learn how “stiff” is stiff enough. Knead in as much sugar as it will take. Beginners usually make it too soft).
Wrap tightly in plastic wrap, twice. Store in gallon,plastic zippered bag. Allow to rest overnight. Can be stored at room temperature for weeks. Refrigerate or freeze for extended storage time.
When ready to use, start with a baseball-sized piece and warm briefly in microwave no more than 10 seconds at a time to soften and make easier to knead.
Roll as thin as possible (approximately 1-2mm of 1/8"-1/16" thick). Brush Cricut Cake Mat with shortening. Place gumpaste on mat and roll over again to adhere to mat and remove any air bubbles. You are now ready to with your Cricut Cake.
Carrie Bigger’s Gumpaste Icing Recipe
- 2 pkg unflavored gelatin (2 Tbsp)
- ½ cup cold water
In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin gently. Stir until gelatin is a dissolved clear liquid. DO NOT ALLOW TO BOIL!! Turn off heat.
Add:
- 2 Tbsp melted vegetable fat
- 1/3 cup white corn syrup
- Stir to combine thoroughly
- 2 Lbs powdered sugar
- 3 Tbsp tylose powder
Place 2 lbs powdered sugar (reserving about 2 cups) in a large glass or plastic bowl. Make a well in the center.
Pour the gelatin/corn syrup liquid into the well of sugar, and mix until nearly all of the sugar is stirred in. Pour onto counter-top which has been lightly greased with vegetable fat and dusted with the additional powdered sugar. Sprinkle the tylose powder into the mixture. With lightly greased hands, knead, incorporating all of the powdered sugar and tylose, until it forms a smooth rubbery ball. Add additional sugar as needed. (You can use a heavy-duty stand mixer with bread dough hooks for this process).
(It should not be really sticky or too soft. With experience you will learn how “stiff” is stiff enough. Knead in as much sugar as it will take. Beginners usually make it too soft).
Wrap tightly in plastic wrap, twice. Store in gallon plastic zippered bag. Allow to rest overnight. Can be stored at room temperature for weeks. Refrigerate or freeze for extended storage time.
When ready to use, start with a baseball-sized piece and warm briefly in microwave no more than 10 seconds at a time to soften and make easier to knead.
Roll as thin as possible (approximately 1-2mm of 1/8"-1/16" thick). Brush mat with vegetable fat. Place gumpaste on mat and roll over again to adhere to mat and remove any air bubbles. You are now ready to cut with Cricut Cake.
Gingerbread Cutouts
- 5 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon salt
- 4 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 1 ½ teaspoons ground cloves
- 1 teaspoon nutmeg
- 1 cup, unsalted butter, room temperature
- 1 cup packed, dark brown sugar
- 2 eggs
- 1 ½ cups unsulfured molasses
Whisk together first 7 ingredients in a large bowl. Set aside.
Place butter and brown sugar in the bowl of a standing mixer. Using paddle attachment, mix on medium until fluffy. Add eggs and molasses and mix until combined. Add flour mixture and mix on low until combined. Divide dough into thirds; wrap in plastic. Chill in refrigerator at least one hour.
Preheat oven to 350 degrees. Roll out dough on a lightly greased Cricut Cake Mat to just under ¼ inch thick. Repeat with remaining disk of dough on a separate Cricut Cake Mat. Chill dough in freezer until very firm, at least 15 minutes. Dough is now ready to cut with Cricut Cake.
Remove shapes and place on parchment paper on baking sheet. Place in freezer until firm, approximately 15 minutes.
Bake cookies for 12 to 14 minutes, or until crisp but not darkened, rotating sheets halfway through. Transfer to wire racks to cool completely.
Royal Icing
- 1 pound confectioners’ sugar, sifted
- tablespoons meringue powder
- ½ cup water
Combine all ingredients in the bowl of an electric mixer fitted with paddle attachment. Mix on low for approximately 7 minutes. If icing is too thick, add more water. If too thin, beat icing 2 to 3 minutes more or add more confectioners’ sugar a tablespoon at a time. Use immediately.