Complete Steps 1 through Step 4 in advance of decorating the cake. These steps can be time-consuming (especially for larger cakes) because of the number of pieces that need to be prepared.
1. Make the background lace pieces that will cover the sides of the tiers.
Determine the circumference of each tier and add an inch to allow for the rolled fondant covering. The easiest way to do this is to run a tailor’s tape around the outside of each cake pan to be used to bake the cake. Calculate the amount of background lace needed for each tier by dividing the circumference of each tier by the length of the background lace mold. Mold an extra piece of background lace per tier in case it’s needed.
Any edible lace can be used for the background of the couture lace depending upon the desired look.
We used the Marvelous Molds® Scalloped Lattice Silicone Onlay® to form our background lace from sheets of gum paste. We sheeted the gum paste by rolling it out on a work surface with a rolling pin. We then ran the gum paste through a pasta machine to ensure an even thickness.
Our 7” tiers were taller than the Silicone Onlay® mold so we “stacked” a second row of the scalloped lace on the sides of our tiers so they would be completely covered. We made double the amount of background lace to give us enough for stacking.
As alternatives, confectionary lace molds from Crystal Candy™ or SugarVeil™ can be used to create the background lace. Select a clean and simple geometric design to create a desirable background. Very detailed background lace with elements like flowers, birds, butterflies, etc., can be distracting with the addition of gum paste lace details over the background lace.
Freeze the gum paste background lace pieces between wax paper in an airtight container until needed. Alternately, confectionary lace like Crystal Candy™ or SugarVeil™ should be stored in an airtight plastic bag and not frozen.