Patchwork Cutters for Fondant | The Detail Tool Decorators Love
Chef Alan TetreaultIn this tutorial: What You'll Need · Rolling and Preparing Gum Paste · Cutting the Pieces · Classic Layered Side Design · Assembling and Applying to the Cake · Contemporary 3D Floral Design · More Design Ideas
Patchwork Cutters by Marion Frost are one of the most versatile tools a cake decorator can own. The Mix and Match Side Design set includes 12 different cutters that can be layered and combined to create everything from elegant classical borders to fun, three-dimensional floral designs. In this tutorial, Chef Alan Tetreault demonstrates how to use these cutters to build multiple cake side designs — from a refined rosebud border to a playful contemporary flower — showing that the same basic technique opens up endless creative possibilities.
What You'll Need
- Patchwork Cutters Mix and Match Side Design Set — 12 cutters for layering and combining —
- Gum paste in assorted colors — Chef Alan uses Choco Pan gum paste in white, pink, yellow, orange, and green —
- Pasta machine — for rolling gum paste to a uniform thickness —
- White vegetable shortening — to grease the board and cutters
- Non-stick rolling pin —
- Foam pad or sponge — for drying cut pieces —
- Water brush or water pen — for attaching pieces —
- Thin blade or palette knife — for lifting pieces off the board —
- Luster dust or pearl dust — for adding shimmer to finished pieces —
- Ball tool / cel tool — for cupping petals —
- Tilting turntable — makes applying side designs much easier —
- Tylose powder — optional, for firming up soft gum paste —
Rolling and Preparing Gum Paste
↪ Knead and Condition the Paste (0:61)
Before rolling, Chef Alan kneads the gum paste thoroughly to ensure it is smooth and relaxed. The consistency of the paste is one of the most critical factors when working with Patchwork Cutters. If the paste feels too stretchy or soft to hold its shape, a small amount of tylose powder can be mixed in to firm it up.
💡 Tip: For approximately 8 oz of gum paste, mix in about half a teaspoon of tylose powder. Knead it well and let the paste rest for 10–15 minutes before using.
↪ Roll with a Pasta Machine (2:22)
Chef Alan rolls the paste through a pasta machine starting at setting 1 and working down to about setting 5. This produces a uniform thickness that makes the cutters work consistently. A rolling pin can be used instead, but the pasta machine gives more reliable results.
↪ Adhere the Paste to the Board (2:31)
A thin layer of white vegetable shortening is wiped across the work board before laying down the paste. After placing the rolled paste on the greased board, one pass with a rolling pin both thins it slightly and adheres it firmly. This step is essential — the paste needs to stick to the board so the cut pieces stay in place when the excess is pulled away.
💡 Tip: Unlike other flower cutters where decorators want loose paste on the board, Patchwork Cutters work best when the paste is stuck down.
Cutting the Pieces
↪ Grease the Cutter and Press (3:25)
Before each cut, Chef Alan dips a finger in vegetable shortening and applies a light coating to the cutter. He then presses firmly around the outside edges to cut cleanly through the paste. Every two or three cuts, the cutter should be re-greased.
After cutting, the excess paste is peeled away from the board, leaving the cut pieces in place. A thin blade is slipped under each piece to lift it, and the pieces are transferred to a foam pad or sponge to dry.
⚠️ Warning: If the center of a cut piece does not pop out easily, either the cutter was not greased well enough or the paste is too thick and has not been cut all the way through.
↪ Pressing Tips for Stemmed Shapes (14:19)
When using cutters with stems or tails — such as the oval-with-stem shape — Chef Alan presses firmly around the outside edge and the bottom, but avoids pressing hard where the oval joins the stem. Pressing at that junction can cause the two pieces to separate when lifted from the board.
Classic Layered Side Design
↪ Cut the Layers (1:31)
The classic design demonstrated in the video uses three cutters from the set: a larger shape in white, a smaller center shape in pink, and the rosebud cutter for the focal point. Chef Alan cuts four of each piece from gum paste rolled through the pasta machine.
↪ Add Pearl Dust to the Rosebuds (6:02)
While the cut pieces dry, Chef Alan brushes super pearl dust over the white rosebuds to give them a subtle shimmer. Any color of luster dust, petal dust, or airbrushing can be used — or the pieces can be left unfinished.
↪ Assemble the Layers (8:40)
Using a water brush, a small dot of water is placed in the center of each white base piece. The pink center piece is lifted and positioned directly on top, centered carefully. Another dot of water is placed in the center of the pink layer, and the rosebud is set into place. A small palette knife helps with precise positioning.
💡 Tip: Keep all layered pieces as uniform as possible for a polished, professional look.
Assembling and Applying to the Cake
↪ Check for Drying Readiness (10:17)
Before applying pieces to the cake, Chef Alan tests each one by lifting it. If the piece holds its shape without flopping over, it is ready. If it bends, either the paste is too soft or it needs more drying time.
💡 Tip: Drying time depends on kitchen humidity. In hot, humid conditions, pieces will take longer to firm up.
↪ Attach to the Cake Side (11:01)
Each assembled piece is flipped over and a small amount of water is brushed onto the back. The piece is then pressed gently onto the side of the cake, starting from the bottom and aligning straight up and down. Not much water is needed — just enough to create adhesion.
💡 Tip: While pieces can be built up layer by layer directly on the cake, Chef Alan finds it much easier to assemble all layers ahead of time and apply the completed design in one step.
↪ Use a Tilting Turntable (12:05)
Chef Alan demonstrates how a tilting turntable dramatically improves the process. By tilting the cake toward the decorator, it provides a much better angle for aligning pieces precisely — both vertically and horizontally.
Contemporary 3D Floral Design
↪ Cut Geometric Shapes (13:47)
For a more contemporary, three-dimensional look, Chef Alan uses the oval-with-stem cutter in green, the four-petal blossom cutter in yellow, and small accent pieces in orange. The stem portion of the cutter can be kept on or removed after cutting, depending on the desired design.
↪ Build the 3D Flower on the Cake (17:20)
The green stemmed shapes are attached to the cake side first. Green leaf pieces — cut with a separate leaf cutter from the set — are placed between the stems, with their tips left unattached so they curl back from the cake surface, creating a three-dimensional grass effect.
A small dot of water is placed in the center, and the yellow four-petal blossom is added. A tiny ball of orange gum paste is pressed into the center of the blossom to complete the flower.
💡 Tip: For better curl on the leaves, let the pieces dry for a few minutes on the cake before shaping the tips. The paste will hold its shape more reliably.
More Design Ideas
↪ Round Cutter Border with Cupped Petals (20:03)
Chef Alan shows another variation using the round cutter with the center removed. A large four-petal blossom is cut in yellow, and a cel tool is used to cup the petals inward for dimension. A smaller four-petal blossom in orange is layered in the center.
↪ Damask Border with Painted Luster (21:32)
A more formal design uses the damask-style cutter. After drying, the pieces are painted with hybrid luster dust mixed with a small amount of lemon extract to create a rich, metallic finish. The same cutter can be cut in half to create a top border for the cake.
💡 Tip: No matter which cutter is used, the basic process remains the same: roll the paste, grease the board and cutter, cut the shapes, let them dry briefly, then assemble and attach with water. Once decorators learn the technique with one or two designs, the full set of 12 cutters opens up endless combinations.
This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →
