Okay - I realized today that I'm waaaay behind on sharing cakes. I just went through all my folders and I have about 3 weeks worth of cakes to post! WOW!
But since I promised this Vintage Lace Wedding Cake almost 2 weeks ago (and a fan on Facebook asked for it first), I thought I'd start here!
This Vintage Lace Cake might be one of my most favorite of all time. Okay, okay - I know I say that a lot, but really... I did love this cake.
And it was extra special because my friend Kristen was here to watch and help me make it! Squeeeeal!
So I started with 6", 9" and 12" round cakes. They were vanilla cake with vanilla buttercream filling and frosting.
Side note... it was presented on a stump at the wedding... very rustic and pretty! I just wish I had known ahead of time (I totally dropped the ball and didn't think to ask... oops) and I'd have better coordinated the board - but it was still really neat and fit perfectly into her rustic outdoor wedding and reception!
Back to the cake... so after I filled and frosted the cakes, I covered them in homemade marshmallow fondant (MMF).
Now - the good stuff! I made the lace medallions and pearls on this cake with lace molds/presses and silicone pearl molds.
Specifically, I used these 4 molds that I got from Amazon and DecorateTheCake.com:
- 10mm First Impressions Silicone Pearl Mold
- Lace 3 Floral #1
- Lace 4 Flora Swag
- Lace 4 Scroll #1
The molds are time-consuming, but are not at all hard to use once you get the hang of them, and I simple "glued" them onto the MMF with sugar glue (Tylose plus water).
For the roses... those were not easy. I initially ordered some pre-made from Etsy, but I was sorely disappointed in the quality and they weren't as large as I needed, so I decided I'd make more of them myself.
Side note #2... the wedding was very rustic and lovely as previously stated... you can see the bulap on the table - there was also lace and burlap on many of the tables... and there were Mason Jars for the beverage (ie., picnic) table... see?
Very, very pretty stuff!
Okay, back to the roses. I followed videos on YouTube (Part 1 and Part 2 - both by Francesca) to make the roses and I was pretty happy with them. I still need lots more practice before I perfect my sugar roses, but now I know I can do them if I need to again!
Anywho - when I got all finished, I dusted all the pearls and lace with Antique Silk Luster Dust - to give it a nice shimmer and make them POP on the cake (although it's not all that obvious in pictures!).
And that's that!!
Did I miss any details? Do you have any questions about this cake? Please leave them in the comments and I’ll do my best to answer and help out!
Susan Campbell
Lovely! Your roses came out beautifully!
Rose
Thank you so much Susan!
Terry Carter
Absolutely LOVE the roses on that cake. You did a fabulous job.
Rose
Thanks (as always) Terry!! xoxo
Amber
This cake is amazing! Love all the detail work!
Rose
Thank you Amber!
lee ann turner
Rose, I think your Roses are just breathtaking! They look so real! This is a beautiful cake. I wish I could just sit in a corner of your kitchen and watch you create! I would love to learn some of the tricks of the trade!
Rose
Thank you so much lee ann! You're very sweet!
Megan
LOVE this cake! So elegant. Can't wait to get some lace molds myself and try them out! And I love the way your roses came out, I will definitely check out the youtube tutorials. Thanks for sharing!
Michelle
Rose,
This is stunning! The roses and vintage lace are amazing! Looks "almost" too beautiful to eat but I'm sure is was super delicious too. Thanks so much for stopping by Creative Thursday this week. I couldn’t do these parties without you. Can’t wait to see what you link up next week. Have a wonderful weekend.
Michelle
Emma
Hi Rose
This cake is beautiful! I am making a friends wedding cake and she found this picture and loved it so i am going to try to recreate it with some slight variations for her colour theme!! I was just wondering what sizes would you make the cakes if it was a 4 tier cake?
I havent been making cakes for too long so i loved the details you gave like where you got the lace moulds and the cake sizes. That info really helps me!
Thanks
Emma
Rose
Thank you Emma! Depending how many servings you need, I'd either do 6", 8", 10" and 12" OR for more servings I'd do 6", 9", 12" and 15 or 16". I hope that helps and you're very welcome ":) Have a great week!!
Arit Shumway
Rose, you are amazing! I hope this dose not sound weird, but you have become sort of an unseen mentor to me :). I came across your site when looking for an idea for a cake for my brother-in-law's wedding. I found this vintage lace cake and fell in love with it! You did such a wonderful job! I'm VERY new at making cakes, well, cakes that are not just for my family. I made my first fondant cake for my 4 year old daughter's birthday and was immediately asked by my in-laws to make the wedding cake for my husband's brother's wedding!!! I feel like I have no clue what I'm doing, but your site has helped me have more confidence. I love your step by step instructions that outline how you do everything. Thank you for being so willing to share! I have a question for you, though. Hopefully you don't mind me asking. I was just wondering how many boxes of cake mix you use for a 12", 9", and 6" round cake? I'm planning on following your cake recipe :). I will be making two 2" high cakes of each of the above sizes, and layering them with buttercream frosting in between. I really enjoy creating aesthetically beautiful and super yummy things in the kitchen. I also enjoy sharing what I make, yet I'm pretty nervous to make a cake that so MANY people will see and taste. I'm am excited for the opportunity I've been given, though. Who knows where it may take me...
Rose
Hi Arit!
You are too sweet!! I love helping out other bakers any way I can! So, for a cake that size, you will need 6-7 cake mixes (if they're 18.25 ounces). I always grab a few extra just to be safe! If your cake mixes are smaller (some brands are down-sizing), you'll need to measure in the extra ounces of cake mix for the recipe to be accurate, so you'll need a couple of extra boxes. For instance, Pillsbury mixes are now 15.25 instead of 18.25, so I have to measure in an extra 3 ounces of cake mix for each batch I do! I hope that helps!!
Best,
Rose
Lidia
Hi Arit,
I'm having a wedding on a very tight budged, but have been dreaming with this vintage lace cake that I saw online. I was having the hardest time finding the mold for the laces until I found your blog. Thank you so much. This is going to be my first big cake, and I'm pretty nervous. Wish me luck.
Rose
Awww, that's awesome!! Good luck!
Kim
"I still need lots more practice before I perfect my sugar roses..." REALLY!??? Rose, have you seen your sugar roses??? When I first saw this picture, I thought the roses were real! Then when I saw a closer picture of them, I thought they were the pre made roses. I can't even believe you made these as a last-minute resort. You are definitely doing what you were born to do....amazing work!
Amber
Hi Rose! Just wondering if you could email me, I had a question about the roses and prices of them. I've always used real roses for cakes when using them, and looking at the tuturials you posted, they could be very time consuming, so I was hoping you could help me with the pricing. Thank you!
Rose
done!
Frances Rees-Williams
Hi I love your vintage lace wedding cake with roses Could you let me know whether you can buy the moulds in the UK Many thanks Frances
Rose
I'm sorry - I have no idea if they're available there! 🙁
Jaime
I stumbled across your website while searching for grey and yellow baby shower ideas....I have now spent almost an hour looking at and reading about all your cakes! Amazing! I LOVE baking and I'm a super novice cake maker and you are inspiring! Oh, and the roses on this cake are fabulous!!!!!!
Rose
Thank you so much Jaime!! I'm so glad you found my site! I'd love for you to sign up for my email newsletter so you never miss a post!
Alicia Ramirez
Jaime, I have a customer that came accross a picture of this cake and loves it so much she would like me to make this cake for her wedding. We have tried finding different lace molds she may like so we don't steal this exact cake but she keeps coming back to this one. Do you have any issues with me using your design? We may use fresh flowers for the topper in stead.
Thank you,
Yum Yums
By: Alicia Ramirez
Rose
I'm Rose (not Jaime) but I don't mind at all!! 😉 If you read through, I actually credit MarthaStewart.com with the design, so it's not mine originally but I think it's totally fine to copy cake designs... and it's always fine to copy MY designs!!
Jenny
Hello Rose, am new in baking and would love to make this cake for my wedding. Can you tell me how many people this cake would serve? Also, how much MMF should I make for this vintage lace cake. I love your website thank you for sharing your idea.
Rose
This cake had 100 servings. Two batches should be enough - I usually make an extra "just in case". 😉
Brittany
Hi rose,
I'm just starting out with cakes and I have yet to work with fondant. I tried once and failed horribly so haven't tried again. It was so sticky and it looked like it was cracking. Any advice would be soooooo wonderful! This cake is beautiful. My best friend has asked me to do her wedding cake and this matches her theme perfectly. With some of her own ideas of course. Thank you!!!
Rose
What type of fondant did you use? I shared a tutorial for homemade marshmallow fondant here: http://rosebakes.com/how-to-make-homemade-marshmallow-fondant-yummy/. It's what I used on 99% of my cakes!
Brittany
I attempted the marshmallow fondant. But I used my kitchenaid. Should I not use that? 🙂
Deborah
Rose, the Vintage Cake is stunning! You are truly a talented cake artist I am self taught and will do a friend's wedding cake. She wants the cake topper to be roses similar to what you have on the first Vintage Cake. My question - did you use some type of base to insert the roses to get the shape of a bouquet?
Rose
I actually used a half ball of rice krispies treats covered in fondant, but styrofoam would work too! I'd just cover it in fondant.
Deborah
Thanks Rose!
Rose
Thanks so much!! xx
Melissa
Hi Rose. I LOVE your cake. I'm making my brother's wedding cake in August. It's my first one, terrified!! His lovely bride to be has chosen a similar style cake. I was wondering if you had any tips on using the molds? Any help would be great! Did you dust the pieces before you put them on the cake or after?
Rose Atwater
Thanks Melissa! I dusted the molds with corn starch and I rolled the fondant really thin. After I pressed the fondant into the mold, I stuck it in the freezer for a few minutes before pealing it off - it keeps it from tearing as much.
Melissa
Wow such a quick reply!! Thank you so much. Hopefully everything will work out ok for me. You're always so generous with your knowledge! Your family holiday looked awesome by the way! Thanks again.
Caroline
Hi Rose, this cake is gorgeous and your roses look perfect - I am going to attempt your other huge 3-tiered lace wedding cake (the one from your very first post), together with the roses topper from this cake, for my sister's wedding. For this topper, do you by any chance recall HOW many roses you made? Also, you said you have half a ball of rice krispy treats under the roses to give the bouquet shape - but approximately how big a ball? Your top tier is is 6 inches. So is the ball about 3 inches in diameter? 4? Even if you don't remember, what would you recommend? 🙂 I trust your judgement. And also on roughly how many roses to prepare. Lastly, one more question asking for your judgment call: My sister's color scheme for the bridal party is burgundy. So I'm planning a cake with white lace on top of white fondant (with the lace dusted like yours), but the roses will be burgundy roses. So should I cover the half ball with white fondant, or burgundy fondant?? And actually, two MORE questions (sorry!) - Francesca calls for styrofoam egg-shaped centers. I don't know where to find that. Do you think these roses would work with fondant (with cmc mixed in) egg-shaped centers? Or will that make them too heavy...? She also calls for 20 gauge wire and I only have 22 (that I bought for your exploding stars/balloons). Do you think that's ok?
I really appreciate if you are able to respond, and thanks so much for your help! I know you're taking time now to be with your family, but if you're able to respond, thank you. The wedding is January 10 so I'm running against a clock here... 🙂
Thanks again, Rose, and happy holidays.
Rose Atwater
Hi Caroline - I think I used probably 10-12 roses in varying sizes. I don't remember on the RKT ball - maybe 3-4". I'd cover the ball in white even with the burgundy roses. I didn't use styrofoam centers - I've never purchased any, so I must have used fondant. On the wire - I doubt that tiny difference would hurt.
Caroline
Thank you, thank you, thank you for replying!! You are my cake decorating guru - I read every single one of your posts and if I need a tool or new pan I pretty much buy whatever you recommend ;). I could NEVER do my hobby without you, I feel like you're my mentor :). I particularly appreciate you responding while you're on "vacation." I really feel like I have more confidence now to proceed with this project. Thanks!!
Maya
Hi, absolutely stunning cake!!!
Thank you so much for sharing and especially for giving the details of the tin sizes you used... been trying to find info like that for ages! Please could you also tell us how deep you cake tins were for this cake??
Thanks so much!
Maya x
Rose
All of my pans are 2" deep. Thank you for being here 🙂
Maya
Thanks Rose, super quick reply and valuable info!!
Debbie Hargreaves
Hi Rose, love your blog! I've just started my own. Not a clue what I'm doing yet, but I did manage to post a link to yours, as your creations are fan! My question is: do you have a scratch recipe for vanilla cake, that is sturdy enough to be stacked?
Debbie
Debbie Hargreaves
That should read fab btw....
Rose
I don't, sorry, but I've heard fabulous things about this one over at Food Network: http://www.foodnetwork.com/recipes/vanilla-bean-cake.html. I know several famous cake decorators who use it!