- 1). Sprinkle the cutting mat with corn starch. Place a ball of fondant into the center of the mat. Sprinkle the top of the fondant with more corn starch. Roll the fondant to a thickness of about 1/8 of an inch.
- 2). Attach the scalloped edge to the cutting wheel by sliding it over the handle. If you do not have a cutting wheel, then you will have to cut the scallops by hand with a sharp knife.
- 3). Roll the scalloped cutting wheel carefully across the edge of the fondant. If you want to make scalloped strips, then use the cutting wheel to cut close to the original scalloped line, about one inch away from the first line. If you don't want scalloped strips, then cut out the desired fondant shape with a sharp knife.
- 4). Brush off any corn starch residue off of the fondant. Use a spatula to pick up the fondant so that it retains the desired shape. Lay the scalloped fondant over an iced surface, such as a cake, cupcake or cookie. You can also lay the scalloped fondant over another layer of fondant. Use water to glue the two layers of fondant together. Smooth the fondant in place with your fingers.
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