This three tiered wedding cake I have created for my display cabinet.
I covered the three polystyrene dummy cakes with ivory couture fondant (sugarpaste) then finished off with edible lace trim. I’ve added yellow satin ribbon to the base board. Stacked the cakes (which don’t need dowling) using some royal icing to secure.
I love working with edible lace and it gets easier each time I use it. It amazes me how flexible and stretchy it is and then when dry how easy it can be applied to whatever your project is. An amazing product love it!
I find it easier to apply when it has dried out a little and not too stretchy. I used a little water with some edible glue to apply the lace to the tiers (I let the tiers dry completely usually overnight) and it can be easily cut to size.
The yellow roses I love they remind me of spring time together with the little lilac hydrangea, lemon cherry blossom,tiny little gypsophilia and rose and fern leaves. I used moulds I purchased on line from Katy Sue Designs. This is the link www.katysuedesigns.com/flowerpro