Vintage Lace Wedding Cake
Uploaded by Renshaw Baking
- Pre-baked and filled 4in, 6in, 8in and 10in cakes.
- 1.5 kg Renshaw White Ready to Roll Icing
- 2.5 kg Renshaw Duck Egg Blue Ready to Roll Icing
- 400 g Renshaw White Royal Icing Pot
Knead 2.5kg Renshaw Duck Egg Ready to Roll Icing and 1.5kg Renshaw White Ready to Roll Icing until pliable before rolling out and covering your cakes in alternate coloured layers.
Once you have covered and stacked your cake, apply white 15 mm ribbon to the 8in white iced cake and 4in white iced cake.
Mix your Royal Icing in the pot and add to a piping bag.
Take the piping bag and pipe little tiny dots along the top of the ribbons on the 8in white iced cake and 4in white iced cake roughly 1cm apart. You can use a damp paint brush to push down the little point on the dots from when you pull away.
For the blue layers, once you have scribed your design or you're going for free hand, follow the lines and pipe the pattern. Using a damp paint brush to push down any points as you go.