Learn to create this stunning Eyelet Lace Embroidery Cake by Shannon Bond of Shannon Bond Cake Design.
- Eyelet lace cutters
- Ivory fondant
- Ball tool
- X-acto knife
- Scallop edge strip cutter
- Pasta roller
- Water and paintbrush
- Foam pad
- Pasta roller
- Gum paste: green, red
- Dusting colours: dark green, red
- Dusting brush
- 24 gauge green floral wire
- Egg white
- Leaf veiner
- Leaf cutter
- Rolling pin
- Petal former
- Styrofoam dummy
- Berry moulds in various sizes
- Paper towels
All three cake tiers are iced in white buttercream and covered in ivory fondant before the start of the lace. The sizes of the tiers I used are 4”/6”/8” tiers which are all 5” in height. Using the eyelet lace cutters, gently press the cutters into the fondant covered cake in a random pattern.
I used both the larger and smaller cutters to make various designs around the cake.
Using a toothpick, gently remove the fondant from the eyelet impressions.
Repeat for both the 4” and 6” cake tiers and chill before stacking.
Roll out ivory fondant to a no.4 thickness on the pasta roller and cut into strips about 1.5” wide and 8” long.
Scallop the top edge of the strips using the scallop edge strip cutter.
Use three petal eyelet cutters to cut the designs along the top of each scallop.
Using a toothpick to remove any fondant that doesn’t pull up from the cutter.
Place the strip onto the foam pad and use the ball tool to gently ruffle the edges of the strips.
Be careful not to press too hard or get too close to the cut out pattern or it can rip!
Brush the edge of the strips with a little water on a paintbrush and attach midway up the 8” tier of cake. Gently score a line around the cake with a sewing gauge as a guide to make sure the strips will match up all the way around.
Use toothpicks to occasionally lift the ruffles to keep them from drooping until they are dry.
Continue layering ruffles all the way up the side of the cake, using toothpicks when needed to lift away from the cake.
When the ruffles reach the top of the cake, accordion fold the strips in a few places to wrap around the inner edge of the cake, lifting with the toothpicks in a few places. Chill the cake until the ruffles are set and remove the toothpicks. (It usually takes my fondant 2-3 hours minimum before I can remove the toothpicks.) I stacked the cakes and airbrushed them with a white pearl sheen to get into the cut outs of the lace for an extra bit of dimension.
Roll out the green gum paste onto the CelBoard.
Cut the leaves from the gum paste using the leaf cutter.
Dip the 24 gauge wires end into egg white and slide into the leaf. Vein the leaf in a two-sided veiner and lay to dry on the petal former.
Leave them to dry at least overnight before dusting to reduce risk of breaking!
After the leaves have dried, lay them on a paper towel.
Use a soft, fluffy brush to dust colour all over the leaf, both the fronts and backs.
Insert the wires into the foam dummy and set aside.
Dust both sides of the moulds lightly with cornstarch. Hold the mould together with your hand and insert the red gum paste into the mould, pressing firmly on the top to get a good impression. Crook the end of the 24 gauge wire and dip into egg white.
Insert the wire into the top of the berry mould and remove one side of the mould. Remove the berry from the mould and insert the wire into a foam dummy to dry overnight. Once the berries are dry, place on a paper towel.
Brush the remaining cornstarch from the berries with the dusting brush and begin adding red petal dust to the berries. Insert the berries back into the foam dummy with the leaves and steam to set and enrich the colour.
Steam coat the berries to give them extra shine. Arrange the berries and leaves and tape into bunches to place on the cake for the perfect finishing touch to this romantic, summer wedding cake!
To Finish, wire the berries and leaves with floral tape. Insert a posy pick into the cake and insert the wired foliage into it.