Frequently Asked Questions

Q: What is different about this machine than the other Cricut machines?
All parts that come in contact with food are made from food safe plastic or stainless steel. This makes the Cricut Cake machine safe for cutting food materials. We have specially designed the blade and blade housing to cut food materials better. We've also added silicone covers to protect the machine and make clean up easier. This machine was specially designed for cutting food materials.
Q: What food materials can be cut with this machine?
Cricut Cake is designed to cut frosting sheets, gum paste, and fondant for baked goods, an can also be used to cut cookie dough, cheese, tortillas, modeling chocolate, gum, and various soft candies. This machine will cut through soft food materials. This will require you to experiment to get the right consistency of food and the proper settings on the machine.
Q: What parts of the Cricut Cake can be washed in the dishwasher?
The blade (not the blade housing) can be washed in the dishwasher when it is placed in the blade-cleaning basket. All of the Cricut Cake Tools can also be washed in the dishwasher. All mats and silicone covers must be washed with warm soapy water in the sink. The machine should be wiped down with a damp (not wet) cloth.
Q: Why can't I wash the machine parts in my dishwasher?
Much like other appliances in the kitchen (mixers, toasters, etc), this machine has electronic components and moving parts that are damaged when they get wet. Wiping the machine down after each use will keep it clean and help extend its usable life.
Q: How do I properly clean the rollers on my Cricut Cake?
Before you begin cleaning your rollers, unplug your Cricut Cake. The Cricut Cake comes with a brush designed to brush off any dried food particles on the rollers. Once you’ve brushed the rollers, wipe them down with a clean damp cloth. You may need to manually move the carriage to the left side of the machine to reach the right side of the roller bars. Once the machine is turned on again, the carriage will return to the left side.
Q: What food materials can be cut with this machine?
Cricut Cake is designed to cut frosting sheets, gum paste, and fondant for baked goods, an can also be used to cut cookie dough, cheese, tortillas, modeling chocolate, gum, and various soft candies. This machine will cut through soft food materials. This will require you to experiment to get the right consistency of food and the proper settings on the machine.
Q: How do I install the blade?
With the sharp edge of the blade sticking out of the base of the blade housing, you will match the notches in the blade housing to the cutouts in the housing arms. You will then close the arms and swing the screw over and tighten. The machine will turn the blade in the correct direction when it begins to cut.
Q: Some parts of my design are not being cut through to the mat. What can I do to fix this?
You can increase the pressure setting on the machine to ensure that each part of your design is cut thoroughly. You may need to experiment with the pressure to make sure that it will cut completely through your given material.
Q: Should the blade be cutting in to the mat?
This is normal. The blade will always cut in to the mat a bit. You will need to replace your mat periodically after several uses. By experimenting with different pressure settings and using the lowest pressure necessary to cut through the food material completely, you can lengthen the time between mat replacements.
Q: The Cake has jammed and I had to force-quit and restart during a project. What do I do?
It is important to make sure that you are using material that is no thicker than 1/8” thick, though you will get the best results with material that is 1/16” thick. It is also important to make sure that your blade is clean before you begin each project. See also: Tips for cutting fondant. Tips for cutting gum paste.
Q: The Cake is leaving jagged edges and not cutting through to the mat. What am I doing wrong?
The cake will cut best when your material is 1/16” thick and no more than 1/8” thick. It is also important to make sure your blade is clean. You will want to use your material quickly so that it doesn’t have a chance dry out too much. If a dry crust forms, it will cause a jagged, uneven cut on the surface, however, you may still turn the design over and the back should l have smooth edges.
Q: I am having trouble with my fondant having an uneven texture. How do I ensure that it stays smooth?
Fondant is a stretchy food material used to drape and smoothly cover cakes without cracks. Because it has the tendency to stretch it can be difficult to cut. It is necessary for your fondant to be no thicker than 1/8” thick, though you will get the best results with fondant that is 1/16” thick.

In order for the Fondant to work properly with the Cricut Cake, it is necessary to make the fondant firmer. This can be accomplished a few different ways. (1) Freezing works well for cool, dry climates. (In humid, hot environments the fondant can become gummy when frozen.) (2) Drying out the fondant can be time consuming and can cause a crust to form on the top. However, you can overcome the “crusting” effect by placing it back in a plastic bag overnight. This will help equalize the moisture content throughout the fondant. (3) Adding gum powders is considered the best way to make the fondant easier to cut. There are many options on the market—tylose powder, Gum-tex, etc. You will want to knead in a little at a time until it has a more firm texture. This can make your fondant dry out much faster, so you will want to use it as quickly as possible.
Q: I’m working with frosting sheets. What tips and tricks should I know?
Getting the right amount of shortening, proper cutting speed, and pressure is very important for frosting sheets. You must:
• Always start with a clean, dry mat.
• Apply a generous coat of shortening using a pastry brush. If shortening is white, you have too much. You want to see the mat through the shortening.
• Use one of frosting sheet at a time.
• Be careful to reseal the bag to keep the other sheets fresh.
• Remove backer paper from frosting sheet and ensure that the frosting sheet you’re working with is still flexible and pliable.
• Apply and even layer of shortening to the back of the frosting sheet using a pastry brush.
• Apply the greased frosting sheet to the greased Cricut Cake mat. Smooth out all air bubbles (use the smoother in the Cricut Cake Tool Kit or a rolling pin). Carefully inspect the frosting sheet to ensure that ample shortening has been used. Lift the frosting sheet and apply shortening to any areas you may have missed, if necessary. Smooth down and remove any air bubbles.
• Using the directional arrows on the machine, move the cutting blade about ½" from the top and side edge. Start cutting using medium speed and pressure. You may need to adjust the pressure as you go. Use just enough pressure to cut through the frosting sheet but not into the mat. For best results cut images 3" or larger. More intricate images may cut better at larger sizes.
• To prevent drying, store cut shapes in a sealed bag until ready to use.
Q: What causes my frosting sheet to slip when it’s being cut?
You may have applied too much shortening. Use a pastry brush to spread the shortening completely and brush until all the white is gone. The layer of shortening on your mat and frosting sheet should be transparent. It is also possible that the shortening may be too warm. Shortening turns to liquid in high temperatures and cause the frosting sheet to slip. Always start with a room temperature or cold mat and, if possible, work in a room that is 80 degrees F or less. If necessary, place mat with frosting sheet applied in the freezer for about 2 to 5 minutes. This is just long enough to firm up the shortening, but not so long that the frosting sheet becomes too cold.
Q: What causes my frosting sheet to bunch up when it’s being cut?
You may not have enough shortening or you may have bubbles under your frosting sheet. Use a pastry brush to apply the shortening to the mat and the back of the frosting sheet. Apply the frosting sheet to the mat and smooth out all the air bubbles until you can see no more. Check for any spots that don’t appear wet. Lift and apply shortening to any of these areas.
Q: What do frosting sheets taste like?
The frosting sheets taste a bit like riche paper. They are starchy and slightly sweet.
Q: Can I reuse scraps of frosting sheets?
You can cut on any scraps of frosting sheets that are larger than 3" x 3". Unlike gum paste, you cannot re-roll frosting sheets.
Q: I’m working with gum paste. What tips and tricks should I know?
• When you first take gum paste out of the tub, it may be crumbly, stiff or a little bit hard.
• You must gently knead a portion of the gum paste until it becomes pliable and easy to work. If it is too stiff to work with, heat in the microwave for about 10 seconds.
• If you wish to color the gum paste, knead in gel-based food coloring until desired color is achieved and color is evenly distributed.
• Lightly dust both sides with a cornstarch and powdered sugar mixture.
• Using a rolling pin or a pasta machine, roll out to about 1/16" thick (about the thickness of one or two CDs).
• Apply to a greased Cricut Cake mat. Smooth out all the air bubbles using the smoother from the Cricut Cake Tool Kit or a rolling pin. Press down firmly to ensure the gum paste is adhered to the mat and that the air bubbles are gone.
• Place mat in the freezer for about 30 minutes to make it firmer for cutting.
• Remove mat from freezer and immediately place in the Cricut Cake machine. Use directional arrows to move the cutting blade ½" from top and side edges. Medium speed and pressure are recommended for best results.
• For best results, cut images 3" or larger.
Q: Why do you use cornstarch and powdered sugar when you roll out the gum paste?
The cornstarch will make the gum paste a bit slippery and powdered sugar will make the gum paste stick slightly, reducing the slipperiness.
Q: Can I use flour to roll out the gum paste?
No. Gum paste does not contain flour. Adding flour will create an undesirable texture and flavor.
Q. Can I use any kind of food coloring to color my gum paste?
No. The food coloring normally found in a grocery store has a very high water content. Adding water to gum paste will make it sticky and ruin it. We recommend that you use gel food coloring (found in the cake decorating section of many craft stores) to color your gum paste. It is concentrated and will require less to color the gum paste.
Q: What does gum paste taste like?
It taste very similar to fondant (the very smooth covering popular on many cakes). It is very sweet and has a gummy, chewy texture.
Q: Why do you recommend medium pressure for cutting?
Since you are only cutting through soft food materials, this is all the pressure that is required. Only use enough pressure to cut completely through the food material you are using. By using heavier pressure, you are cutting into the mat. This will shorten the life of your mat and your blade.
Q: Why do you recommend medium speed for cutting?
You are cutting through fairly thick materials, this speed will ensure a clean, even cut.
Q: Can I reuse my scraps of gum paste?
Yes. Put them in a sealed plastic bag until you are ready to use them. When you are ready, remove them from the bag and begin kneading until the gum paste becomes smooth and flexible (if necessary, place the gum paste in the microwave for 10 seconds). Roll the gum paste as usual and you are ready to cut it again.