Powered by Oil Cream. If you have cold buttercream, you can use these tools to emboss it. I used a diamond for this cake. I filled the bowl with hot water dipped in water, dried it with a towel, then pressed it into the cake. I use Swiss meringue style buttercream. Works great and saves me a lot of time! (I used to measure and cut buttercream with a knife. It's so much easier!
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