Created in this Craftsy Course
Elevate any cake’s elegance with edible lace techniques from British cake designer Zoë Clark.
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|Here are some details about my project:|
|Material||Fondant, Royal Icing, Gum Paste|
Share a little about the materials, processes and techniques used to create this cake: I'm very happy to share with you my second lace cake project. Again, I'm working with small cakes since I'm just practicing. This time I decided to try the lace appliqué method, but to make it more interesting, I connected the appliqué flowers to give the impression as if the cake is covered with a doily. I crumb coated the cake with ganache as opposed to marzipan, since the cake itself is a gentle strawberry cake. I was afraid that a layer of marzipan and then fondant was going to be too heavy on it. The appliqué flowers were done with gum paste, as we learned in this class, and the connecting lines with royal icing.
What are you most proud of? I'm very happy with the way the lace appliqué design turned out. In my opinion, it really looks as if the cake is covered with a doily! I also like the simple design on the cake board. It feels as if a strip of lace fabric was just place on it to rest all around.