Elegant Lace Wedding Cake
This Elegant Lace Wedding Cake is one of my very early cakes and remains a favorite. If I have one regret about it, it’s that I didn’t get better photos. They’re all dark or grainy or… well, just not good. But all of that aside, the lace, the pearls, the shimmer… it’s so classic!
For my very first cake here at Rose Bakes, I want to share this Elegant Lace Wedding Cake that I made back in November. I’ve already shared some pics over on Facebook, but I wanted to tell you which Lace Molds I used and give you a few more pictures.
I was super nervous about this cake… the bride had actually sent me a link to this Martha Stewart cake and I am so not Martha Stewart. But after a little research, I thought I could pull it off!
The lighting is really terrible in these next pictures taken in my kitchen, but somehow I like how the details show up better.
Elegant Lace Wedding Cake
Surprisingly, it was super easy to do the lace! I used Satin Ice Gum Paste, rolled out pieces about 2 inches tall and as long as the molds, then laid them into the molds and pressed them together. Then…here’s the key… freeze them for at least 10 minutes before removing the gum paste from the mold! After that, I trimmed them a little with an Xacto knife and “glued” them on the cake with sugar glue.
The exact molds that I bought for this cake are here:
- 10mm pearl molds
- Teardrop Lace Press
- Wide Scalloped Lace Border
- FMM Textured Lace Set 3
- Silicone Lace Maker
- Scalloped Narrow Lace (this is on the top tier, I used 2 strips of this with a band of fondant in between, adding some texture so it would blend together)
To add a little more fancy to the cake, I glued on sugar pearls to some parts of the lace and on the cake … I loved the way it turned out!
This cake was all vanilla cake with vanilla buttercream, covered in marshmallow fondant.
Do you have any questions about this cake? Leave me a comment!
This is so ELEGANT and Beautiful!! Very nicely done!! Keep up the good work!
I am still floored at this cake. It is just stunning! Can’t believe how much those molds cost though. Hopefully you’ll have many more occasions to use them. 🙂
I have seen this cake on the Martha Stewart and decided it was what I wanted but was struggling to find the moulds so this is great, thanks!!!
I just wanted to say how wonderful you are for sharing how you made this. It seems too many people in cake decorating don’t want to share their techniques. I’ve been making cakes on rare occasions for years, and I’m just now trying to get into them more. When I have more to share, I’d like to be able to help others, just as you have. Thank you. It’s a gorgeous cake!
Wow this cake is sensational. Too bad you don’t live in Brisbane Australia. Out of curiosity how much is this cake.
I think it was $500.
hi
Been searching for ages to fginbd what cutters /molds etc were needed for this beautiful cake can you please tell me who are the makers of the items needed, I have the FMM Lace set just needing the others I would be very grateful
The links are in the post.
Hi Rose
I have found most of the items via the link you provided but when I tried to find the silicone lace maker when it gos to the site it says item not found can you please advise which item it is on the cake please as I will try to find elsewhere
regards
Sheila
I think this is the one that was missing, but I’m not sure. It’s been a long time since I bought them: http://www.bakedeco.com/detail.asp?id=8565&categoryid=0#.Uv1DTfldVuI
Could you tell me what sizes you used for each layer please. It’s absolutely beautiful!!
Sure, this cake was 6″, 10″ and 14″ tiers.
what does the copywrite mean on this? Thanks…..BETTY
All of my photos are copyrighted, but I stopped putting the symbol. It just means they can’t be used without permission.
Hi Rose – I know this is an old post – but I am planning to make this cake of yours for my sister’s wedding! I’m really excited and just bought 14 inch cake pans. My question for you is: when you bake a 14 inch cake, do you use a heating core or a flower nail or anything like that? Or do you just lower the temp called for in the recipe? (Like from 350 to 300.)
Thanks!!
Also, I bought all the molds listed in your links (between those and the new pans this cake cost over $100 before I’ve even started :)! ) – and now that I have all the molds I’m comparing them to your pictures — where did you use the FMM textured lace set? I only see the others on your cake.
Thanks so much for your help, I really appreciate it. This is going to be the biggest cake I’ve attempted yet…
Hi Rose – technical question here – I’m up to the process of assembling these layers and tiers, and they are HEAVY. I haven’t even put on fondant yet, and the bottom 14″ tier alone is getting difficult to carry. How do you transport such a heavy cake??
i thought about stacking and decorating it onsite but I think that would be really difficult. But how do you carry it and transport it once it’s assembled since it’s so heavy!? Really appreciate any guidance. Thanks 🙂
One word – husband. I carry my smaller wedding cakes but he carries or we carry together, any and all large ones. I can’t move most of them without him. If he’s not available (he’s working), I hire my brother to go with me or my Daddy has even gone once. OH and for my largest cake EVER (6 tiers), my husband, Daddy and brothers were all working – so I, my sister in law and my sister all three carried it. Talk about SCARY!! Oh, and I have never assembled on site! I do it all at home… I get too nervous to try and do that with people wandering around, or worse yet, watching.
Thanks for such a quick reply! I hadn’t even thought of the idea of carrying it TOGETHER. The hubby won’t like it but that might work… I already told my little brother (twice my size) that he might have to come to my house Sunday morning for cake transportation. He’s terrified at the idea :). I also hate the idea of on-site assembly — what if I forget a tool! Or the roses don’t go on as planned or something? (I did yours from the lace vintage cake.) Okay, now at least I have something of a plan. Next item is praying that it doesn’t rain while I’m transporting! It’s forecasted… 🙁
Thank you, Rose!
PS: One more question (I hope last one 🙂 ) – for attaching the sugar roses to the half ball – I have 6-inch long wires – did you clip them? Bend them in half to be sturdier? Do you stick the wires into the ball and then glue the bottom of the rose to the fondant-covered half-ball? I just haven’t quite figured out the technique yet – or how I’m going to fit 10 medium and large sugar roses around a half ball on top of a six-inch cake. I’m so confused! Thanks :).
I think the first time I did it, I did short wires – maybe 2 inches long and pushed them in. The second time, I cut the wires off entirely and “glued” them on with melted white chocolate. The good thing about having different size roses is you can move them around to make them work!
Thanks for all your help, Rose. I wish I could send you a picture of my finished cake. (I don’t have social media, but I could email pics to you if you send your email address.) Mine wasn’t as smooth as yours – the fondant was great, I think it was the cake underneath that was the culprit. It bulged and sank a bit. But I think the roses were beautiful and the lace too, and your guidance was invaluable. Little brother carried it :). The wedding was gorgeous and I think the cake enhanced it.
Thanks again!!
Caroline
You can email them to me at rose (at) rosebakes (dot) com. I’m SO glad it worked out for you!
Beautiful cake…thank you for sharing all your beautiful work! Quick questions, do you use leveling strips around your pans for all size of pans? Also, I’ve seen many bakers just bake their 10, 12 or 14 inch cakes without using a heating core or flower nail…do you have a preference? Thanks so much.