Description
If your buttercream is a hard crusting one your mesh stencil will work effectively on a well chilled cake, preferably left in the freezer or fridge until it is cold and set. If you are using Swiss meringue buttercream the process is a little different. It is advised that you brush some petal or luster dust over the pattern to achieve the stained effect rather than spreading the SMBC over the pattern.
Simply spread some of your mixture over the design, scrape back the excess and peel back your stencils. It is best to make your mixture highly concentrated in color to ensure a perfectly stained result. The deeper the color the better the result. Your mixture will need to be quite smooth and almost like a paint consistency to ensure the color is able to seep through the fine mesh holes.
For mesh stenciling on fondant check out this helpful video below.
