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Champagne and Eyelet Lace Cake

Idea gallery #1708
Champagne and Eyelet Lace Cake
Ingredients and Supplies
6", 9" and 12" 2-layer cakes
champagne colored rolled fondant
white rolled fondant
eyelet cutters
frill cutter
tip #1
royal icing
5mm edible pearls
champagne luster dust
tweezers
flexible polyblade
pastry wheel
piping gel
mop brush
  • alt images
Instructions
Cover cakes in champagne rolled fondant and brush cake with champagne luster dust using the mop brush. Prepare cakes for stacking and stack on chosen cake board or stand.

Roll white fondant to 1/8" thickness long enough to make strips to go around the circumference of the 6" and 12" cakes. Use the pastry wheel to make a straight bottom edge. Use the frill cutter to cut the top of the strip so the top of frill cutter is 3 1/2" from the bottom straight edge. Cut both strips this way. Once cut, attach to cakes using piping gel. Use eyelet cutters to cut-out patterns in fondant strips. Fill pastry bag fitted with tip #1 with royal icing and pipe outlines around eyelets, stitch lines on top of frill, and fancy details on strips.

Place edible pearls in small container or bag and spoon in a 1/4 teaspoon of luster dust. Shake well to coat pearls. Brush a strip of piping gel along the bottom of the 9" tier and attach pearls with tweezers. Continue until whole tier is covered in pearls.

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