Cake! magazine by Australian Cake Decorating Network Februrary 2019 Cake! Magazine | Page 10

Step 4:
Step 2:
Step 1:
Start by stencilling the
floral background design
on to the cake. If your
stencil is quite detailed
you can mask off areas
with masking tape to
reduce the density of the
pattern as I did here.
If you are using a stencil
which has a big gap at
the bottom of the design
you may need to raise
your cake up on a sturdy
platform, slightly smaller
that the size of the cake.
Make sure it isn’t going
to move and use non-slip
mat if necessary.
Step 3:
Wrap the stencil around
the 9” tier. Hold it in place
with some pins either
side. Try to make it as
tight and as flat against
the cake as possible.
Mix some black
paste colour into two
tablespoons of royal icing
until you have a dark
enough colour. You want
the consistency to be
fairly stiff but spreadable.
Cover the bowl with some
damp paper towel or cloth
to prevent it from drying
out while you work.
Step 5 - 7:
Use a palette knife to carefully apply the icing to the cake. Work from one side to another taking care not to
allow the icing ooze under the pattern.
Once you’ve covered the entire area, remove the pins and carefully remove the stencil. Wash it and dry it,
leaving on the tape, if using.
Continue stencilling around the cake. With this particular stencil, there isn’t any need to make everything match
up perfectly, as the floral embroidery design on top hides any imperfections. It’s best to wait for the icing to be
dry on the cake before moving onto the next section to avoid any smudging.
Set the cake aside, then stencil the pattern onto the 6” tier. Continue cleaning the stencil and palette knife off
after each use.