I thought it would be useful to show you how to make an oversized bow topper and tails for a cake.  It needs a bit of forward planning for the drying out stage but looks super impressive, especially on a tiered cake.  This sizes given for the bow are proportional for an 8″ round cake but can be scaled up or down depending on the size of your cake.

You will need:

A covered cake (obviously)

A cake tin the same size as the cake.

2 x plastic cake dowels (Cake Dowels – Amazon)

Cocktail stick – cut in half

Sharp knife

200g Sugarpaste

200g Gum paste/Sugar Florists Paste (I like Satin Ice Gum Paste or the Squires Kitchen Sugar Florists Paste) Continue reading →

The possibilities are endless.  Here are my tips for cutting, working and applying sugarveil to your cakes.

So you now have a sheet of Sugarveil and you want to use it on a cake.

Plan out your design, for simplicity I’m wrapping the collar of a cake with Sugarveil.

I have an 8″ cake that is already covered with sugarpaste set on it’s own cake board.  Applying Sugarveil is easiest to a cake that has already been covered and dried out for 24 hours so that the surface of the sugarpaste is dry.

One sheet of Sugarveil is 35cm long so the only cake you could wrap it around in one complete piece is a 4″ cake (tidgy tiny) Continue reading →

I promised you a Sugarveil how to back in June when I used it for my Sister’s Wedding Cake. So here it is….

Sugarveil is an edible icing product that starts out liquid and using a special mat you can form flexible edible sheets of icing lace in various designs.

To get started you will need: Continue reading →

Removing from the Mat

First up lay a sheet of non-stick baking paper just over twice the size of the mat on the worksurface.  I have done it directly onto the worktop which resulted in the sheet sticking to it like glue,  after all that hard work you don’t need that!

Flip the mat Sugarveil down onto the paper.

Gently release one short edge of the Sugarveil about 1 cm. Continue reading →