When one of my brides asked for edible hessian and lace flowers on her wedding cake, I knew EXACTLY what I’d be reaching for.
The Cake Lace Florence and Hessian mats are the perfect mats for this style of edible flower!
You can subscribe to my YouTube channel right here!
To make my Cake Lace flowers, I used the ready-mixed Pearlised White Cake Lace and coloured some blue using Sugarflair Baby Blue, and some a browny-gold using Sugarflair Autumn Leaf and Sugarflair Honey Gold.
I used the Cake Lace spreader to spread my Cake Lace across my mats, making sure the pattern was completely filled.
Cake Lace has to be dried out so this can either be done by leaving the Cake Lace out at room temperature overnight, or by putting it in an oven at 70-80C for 8-10 minutes.
8-10 mins wasn’t long enough for my Cake Lace to set so I had to leave both my mats for 15 minutes.
Once set, I flipped my mats over and gently peeled back one edge to loosen the Cake Lace pattern.
I then used either the Cake Lace spreader, or my hand, to ease the Cake Lace from the mats. The mats should be peeled backwards rather than pulled away.
To make my flower, I arranged my 5 petals and stuck them together with some water.
I then cut small sections of my hessian cake lace and loosely folded then and pinched the base together before using some water to stick each hessian piece to the back of my flower.
The idea is to have the hessian Cake Lace showing from the front of the flower so it looks like the lace flower part is on a hessian backing.
To finish the Cake Lace flowers, I piped a blob of royal icing in the centre of each one as a pearl so that they tied in with the theme of the cake.
If you’re baking or making anything this week, don’t forget to take photos and use #yesdarling on Instagram so I can see what you’re up to 🙂