Contemporary wafer-paper flowers are all the rage. They are quick to make and will lift the look of your cake into another dimension. Make a bold statement on your cake by combining edible lace with delicate wafer paper to make these eye-catching, beautiful lace flowers.
Learn how to make showstopper lace flowers for your cake, using a few creative techniques!
Photos via Katrien’s Cakes
- A tiered cake e.g. 5″ and 8″ (12 cm and 20 cm) tiers
- Six sheets of wafer paper (rice paper)
- Edible lace mixture, homemade or made according to the packet instructions
- Food coloring such as red
- General lace mat such as Crystal Candy Molds or SugarVeilTM Molds
- Petal lace mat (optional)
- Petal template
- Black marker
- One A4-sized sheet of paper
- Baking sheet
- Piping gel or apricot jam
- Fondant (sugar paste) or melted white chocolate
- Brooch mold, I used a mold by Karen Davies
- Edible gold luster dust
- Clear alcohol or lemon extract
- Small paintbrush
Using a black marker, draw any petal template of your choice onto a sheet of paper, or use the template that I have shown in the photo. You will need three different sizes for your petals. Mine was 3.5″ (8.5 cm), 3″ (7.5 cm), and 2″ (5 cm) high. Cut out the three templates with scissors.
Cut a sheet of wafer paper into two long strips lengthwise, and then cut each piece into three equal blocks so that you have six blocks in total.
Place the wafer-paper blocks on top of one another and then place the biggest petal template on top of the wafer-paper stack. Cut through the stack of papers with scissors following the template, to make six petals.You will only need five petals per size, but it is always good to have an extra petal if one should tear.
To learn how to make different types of petals and flowers, I highly recommend the Craftsy course Delicate Wafer-Paper Cakes with Stevi Auble.
Repeat the above step using two more sheets of wafer paper and cutting out the medium– and smaller-sized petals so that you have six petals for each size. To make one flower you will need five petals of each size.
Make your edible lace mixture or follow the instructions on the packet and color it with red food coloring. Spray your mold with non-stick cooking spray. Spread a layer of the edible lace mixture onto the mold using an offset palette knife, making sure that you push the mixture into all the crevices.
Use the side of the palette knife or a dough scraper to scrape over the top of the mold to remove any excess mixture.
Preheat your oven to 160 degrees Fahrenheit (70 degrees Celsius). Place the mold on a baking sheet and put it in the oven for 15-20 minutes. When the first layer is dry to the touch, take the sheet out of the oven and place the mold on your work surface. When it is cool, spread another layer of the mixture over the first layer and scrape off the excess mixture.
Place the mold back on the baking sheet and place the sheet in the oven for another 20-30 minutes. The lace is ready when the top is dull instead of shiny and dry to the touch. Take it out of the oven and place the mold on a cool work surface. When the mold and lace are cool, carefully peel the lace from the mold.
Make at least two full lace strips for each flower.
Cut the lace into smaller pieces and then working on one wafer-paper petal at a time; brush it with piping gel or apricot jam.
Place a piece of lace on the sticky gel or jam side of the wafer-paper petal and rub over it so that it attaches to the paper. Turn it over and cut the lace with scissors following the edges of the wafer-paper petal.
Cut through the bottom edge of the petal towards the center, with scissors, creating a slit of about ½ -1″ (1.25 cm -2.5 cm) long.
Brush piping gel or apricot jam at the back-end of the petal, only on one side, next to the cut. Fold the dry side of the cut over the sticky side that you brushed with gel or jam, overlapping them. Hold the joint between your thumb and forefinger until the flaps stick to each other. If one of the flaps lifts up, hold the two pieces together for longer or add more piping gel or apricot jam.
Some of the glued seams came loose (even though they felt stuck) after I put the petals down. Just add more piping gel and press it tightly, eventually the two flaps will stick together.
Repeat the steps above to make more lace petals. To make a flower you will need five petals of each size.
If you have a lace petal mold, make three sets of petals so that you have ten to twelve of each size in total. You will need ten of each size to make two flowers. Attach the lace petals to the wafer-paper petals as described above.
Keep any leftover lace or lace petals in a zip-lock bag to use at another time.
To assemble a flower, place a walnut-sized ball of fondant on a piece of non-stick baking paper and flatten it with your finger. Brush piping gel or apricot jam on the back edge of the biggest petals at the joint, and press them onto the fondant.
Place the petals so that they overlap each other, using five petals in total. Tuck the last petal under the first petal by lifting one corner of the first petal, brushing on more gel or jam if necessary so that the petals attach to each other.
Place a small ball of fondant in the center of the flower and flatten it with your finger. Add a layer of five medium-sized petals, making sure that you have placed each petal where the previous layer of petals overlaps each other thereby slightly hiding the overlap.
Place an even smaller ball of fondant in the center of the flower and flatten it with your finger. Add a layer of the smallest petals.
Press a ball of fondant into a brooch mold, cutting off any excess with a knife. If your fondant is very soft, place the mold into the freezer for 15 minutes for the fondant to firm quickly. Take the fondant brooch out of the mold and attach it to the center of the flower using a drop of piping gel or apricot jam.
Mix edible gold luster dust with a few drops of clear alcohol such as vodka or lemon extract, or mix it with piping gel. Paint the brooch in the center of the flower with the gold paint using a small paintbrush.
Repeat the steps to make a second flower or make two different flowers using various lace molds.
Leave the flowers to dry overnight. Attach the flowers to your cake using royal icing or melted chocolate.
Wafer paper and edible lace are such versatile mediums; you can create a large variety of flowers with it. What is your favorite wafer-paper flower to make?