Ingredients and Supplies
Beads may be used in various ways on cakes. The most popular way is to lay beads over swags on buttercream decorated cakes. Pipe two or three swags on a cake. Make a string of beads and place beads on the swags while icing is still wet.
1. Open the bead maker and hold in one hand. Brush each cavity in the bead-maker with luster or pearl dust.
2. Knead enough powdered sugar into the fondant or chocolate paste to get a very firm feel. Gum paste usually does not need additional powdered sugar.
3. Roll fondant, chocolate paste or gum paste into a rope at least the length of the bead-maker and a little larger than the bead diameter.
4.Place rope on a flat surface. Open bead-maker, center it, slit side down over rope and press bead- maker onto rope of fondant. Close the filled bead- maker.
5. Open bead-maker slightly to be sure all the beads are filled. If some beads seem flat, press in more fondant and re close bead-maker.
6. With spatula, scrape all excess fondant off along slit on the closed bead-maker.
7. Open the bead-maker and let beads fall from mold. Attach to cake with piping gel or place beads onto wet icing.< /p>