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This article was taken from our June 2016 Issue Buy this issue now

Lavender & Black Lace Wedding Cake

Bulgarian-born Albena Petrova was raised in a family of artists, a sculptor and a jeweller, and she developed an interest in painting and sculpting from an early age. She graduated from the School of Fine Arts (Sofia, Bulgaria) specialising in pottery making and glass engraving, and a few years back, she got her diploma from Pearson School of Culinary Arts in Montreal specialising in Pastry Making – where her passion for cakes began. After culinary school, Albena was very interested in creating cakes by using her unique artistic vision to bring cakes to life. As her skills progressed, her cakes became more and more uniquely designed according to customers’ ideas, visions and dreams. She loves thinking out of the box and experimenting with tools and materials. Attention to detail is an important part of her work, whilst she always welcomes a challenge. During her career, Albena has accumulated a long list of awards including First Place at 2013 Montreal Cake Show in the Wedding Cakes category.

For more information on Albena and her cakes click here!

Equipment

Equipment Required:

  • Cakes: 2 x 10” round, 3” tall; 2 x 7” round, 3” tall; 2 x 6” round, 3” tall
  • 1 separator 6” round, 1” tall
  • Satin Ice white fondant
  • Satin Ice black fondant
  • Satin Ice gum paste
  • Black airbrush colour
  • Black gel colour
  • Purple, blue, pink and fuchsia gel colours
  • Wilton black sugar pearls
  • Lavender or purple dragees
  • Royal icing
  • Edible glue or egg whites or water
  • Dog rose flower cutter, two different sizes
  • Ranunculus leaf cutter
  • Poppy petal veiner
  • Small blossoms mould
  • First Impressions lace mould
  • Wilton small flower cutter small
  • Wilton small rose leaf cutter
  • Rose leaf veiner
  • CelPad, three holes
  • Wire: 18 gauge, 26 gauge
  • Wire cutter
  • White floral tape
  • Piping bag
  • Piping tip #1
  • Small brush
  • Edible marker
  • Scalpel
  • Tweezers
  • Small rolling pin
  • Scalpel or X-acto knife
  • Jewellery pliers

Difficulty Rating: 2 out of 4

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Step 1

Step 1

Colour the white fondant lavender and cover the dummies. Tip: To get the lavender colour, mix purple and a hint of blue gel colours.

Step 2a

Step 2a

Using an edible marker, trace the position of the lace onto the cake.

Step 2b

Step 2b

Tip: You could use any lace template of your choice.

Step 3a

Step 3a

Roll out a thin piece of black fondant. Using a dog rose flower cutter, cut out a flower. Using the scalpel, separate the petals. Vein each of them using a poppy petal veiner.

Step 3b

Step 3b

Gently emboss the cake, using the same cutters, where you’re going to place the petals. Apply to the cake.

Step 3c

Step 3c

You can use two sizes of the dog rose flower cutter to make the lace more interesting.

Step 4a

Step 4a

Roll out a thin piece of black fondant. Using a ranunculus leaf cutter, cut a leaf. Using a scalpel, divide the leaf into three smaller pieces as shown. Vein each of them using the rose leaf veiner.

Step 4b

Step 4b

Apply to the cake, using your creativity to find the right spot.

Step 5a

Step 5a

Roll out a thin piece of light fuchsia coloured fondant. Press it gently into the lace mould to get a beautiful impression.

Step 5b

Step 5b

With a scalpel, cut out the lace.

Step 5c

Step 5c

Cut the fondant lace piece into two or three smaller pieces.

Step 5d

Step 5d

Apply to the cake.

Step 6a

Step 6a

Take a piece of violet coloured fondant. Make a small ball and press into a mould of small blossoms.

Step 6b

Step 6b

Apply to the cake, using your creativity to find the best spot. Tip: If you do not have this mould, use a similar one you have or simply cut out small flowers and apply them on the cake, slightly overlapping them in the process.

Step 7a

Step 7a

Colour a piece of fondant in a dark fuchsia colour. Roll out a small piece. Using a dog rose flower cutter, cut out a flower. With the scalpel, cut and separate the petals.

Step 7b

Step 7b

Scatter them around the cake, applying each of them individually or two by two. Use your imagination.

Step 8a

Step 8a

Using the smallest Wilton gum paste flower plunger cutter, cut out multiple flowers.

Step 8b

Step 8b

Apply them around the base of the separator in order to cover any seal left, and to other areas of the design to give the cake a more complete look.

Step 9a

Step 9a

Prepare black royal icing. Using a piping bag and tip #1, start piping on the cake following the lines you have drawn, or simply start piping freehand using your imagination.

Step 9b

Step 9b

Connect the elements of the black lace with your piping and pipe around the edges of the black lace.

Step 10a

Step 10a

Pipe a small amount of black royal icing in the centre of each black lace flower and add some black sugar pearls.

Step 10b

Step 10b

You could apply some black pearls on the pink lace as well.

Step 11

Step 11a

To make the cake even more interesting, add some purple or lavender dragees to the black elements of the lace.

Step 12

Step 12

Colour the Satin Ice gum paste black. Roll out a thin piece while leaving one of the edges thicker. Using a Wilton rose leaf cutter, cut a leaf. Position the cutter with the base on the thicker edge of the piece of gum paste. Take a 26 gauge wire and make a little hook on one of the edges. Dip it in edible glue or water and insert into the thicker side of the gum paste leaf. Using your fingers, press the base of the leaf gently to the wire. Place it between the rose leaf veiner and press slightly. Repeat until you have multiple leaves. Leave to dry for at least 12 hours.

Step 13

Step 13

Follow the same instructions as in Step 12 but instead using the teardrop cutter.

Step 14a

Step 14a

Make a small ball out of the black gum paste. Roll it out on the coated side of a CelPad, over the medium hole. Move it to a flat surface and cut with the dog rose flower cutter. With the scalpel, cut out small holes in the middle of each petal following its shape. Take a 26 gauge wire and bend a baby hook in it. Dip it into edible glue or water and insert it in the middle of the flower.

Step 14b

Step 14b

Repeat until you have multiple flowers and leave them to dry for at least 12 hours.

Step 15a

Step 15a

Get some 18 gauge and 26 gauge wire and cut out several pieces in different lengths. Using white florist tape, start taping them together to create branches.

Step 15b

Step 15b

Once the branch is ready, start adding the leaves and blossoms.

Step 15c

Step 15c

Starting from the top, attach the smaller ones first and as you go down, increase the size of the leaves and blossoms. Leave some of the 26 gauge wires clean without attaching anything to them.

Step 16a

Step 16a

Position the branch and attach to the cake.

Step 16b

Step 16b

Using the jewellery cutter, curve the branches to give them some grace and movement.

Step 17

Step 17

Paint all the branches black using some airbrush black colour mixed with some black gel colour.

Step 18a

Step 18a

Add some black sugar pearls to the centre of the blossoms as well as to the branches.

Step 18b

Step 18b

Finish adjusting until you're happy with the completed design.