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This article was taken from our June 2017 Issue

Free Eyelet Lace Embroidery Cake Tutorial

Learn to create this stunning Eyelet Lace Embroidery Cake by Shannon Bond of Shannon Bond Cake Design.

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Equipment Required

  • Eyelet lace cutters
  • Ivory fondant
  • Toothpicks
  • 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
  • CelBoard
  • 24 gauge green floral wire
  • Egg white
  • Leaf veiner
  • Leaf cutter
  • Rolling pin
  • Petal former
  • Styrofoam dummy
  • Berry moulds in various sizes
  • Cornstarch
  • Paper towels

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1a

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

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.

1b

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

I used both the larger and smaller cutters to make various designs around the cake.

1c

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Using a toothpick, gently remove the fondant from the eyelet impressions.

1d

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Repeat for both the 4” and 6” cake tiers and chill before stacking.

2

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Roll out ivory fondant to a no.4 thickness on the pasta roller and cut into strips about 1.5” wide and 8” long.

3a

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Scallop the top edge of the strips using the scallop edge strip cutter.

3b

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Use three petal eyelet cutters to cut the designs along the top of each scallop.

3c

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Using a toothpick to remove any fondant that doesn’t pull up from the cutter.

4a

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Place the strip onto the foam pad and use the ball tool to gently ruffle the edges of the strips.

4b

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Be careful not to press too hard or get too close to the cut out pattern or it can rip!

5

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

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.

6a

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Use toothpicks to occasionally lift the ruffles to keep them from drooping until they are dry.

6b

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Continue layering ruffles all the way up the side of the cake, using toothpicks when needed to lift away from the cake.

6c

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

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.

7a

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Roll out the green gum paste onto the CelBoard.

7b

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Cut the leaves from the gum paste using the leaf cutter.

8a

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

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.

8b

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Leave them to dry at least overnight before dusting to reduce risk of breaking!

9a

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

After the leaves have dried, lay them on a paper towel.

9b

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Use a soft, fluffy brush to dust colour all over the leaf, both the fronts and backs.

9c

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

Insert the wires into the foam dummy and set aside.

10a

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

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.

10b

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

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.

11

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

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.

12

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

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!

13

Eyelet Embroidery Cake Tutorial Cake Masters Magazine

To Finish, wire the berries and leaves with floral tape. Insert a posy pick into the cake and insert the wired foliage into it.

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