Fondant Cutter

• 1). Lightly cover the counter or other work surface with cornstarch. Cornstarch is essential to keep your fondant from sticking to the counter.
  
  
• 2). Roll out the fondant with a rolling pin. Fondant should be at room temperature so it will roll easily without breaking. Roll to 1/8 inch thickness.
  
  
• 3). Firmly press your diamond cookie cutter or fondant cutter into the fondant. Gently wiggle the cutter to cut through the fondant cleanly. You can also use a paring knife to cut out a diamond shape with the help of a ruler for an even design.
  
  
• 4). Gently remove the excess fondant surrounding your diamond shapes. Carefully cut away any pieces that may tear or ruin your shapes. Attach the diamond pieces to your cake by brushing a light layer of water on the back. The water acts like glue.
  
  

Molding by Hand

• 1). Cut or pinch off a piece of fondant approximately 2 inches by 4 inches. Roll the fondant between your hands to smooth out the texture. If the fondant begins to stick, sprinkle cornstarch onto it.
  
  
• 2). Use your fingers to pinch the edges of the fondant to shape it into a 3D diamond shape. To help you achieve an even edge, use the ruler as a guide for a straight side. Measure to ensure symmetry.
  
  
• 3). Attach your diamond shape to your cake by lightly brushing water on the piece with a pastry brush or your fingers.
  
  
• 4). Smooth out any cracks or wrinkles in the fondant by running your fingers over the problem areas. Apply a small amount of water if necessary.