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Wedding Cake Stenciling 101 December 3, 2012

Filed under: Uncategorized — croissantsbistro @ 6:58 pm

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After the 3 tiers of Mary Beth’s cake have been covered in fondant; Jen centers stencil on cake before icing.

 

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Jen carefully begins applying royal icing.

Royal Icing:  3 Tablespoons meringue powder, 4 cups confectioners sugar, and 6 tablespoons of warm water.

Beat all ingredients until icing forms stiff peaks.

 

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The stencil is then quickly removed to avoid smudging the icing.

 

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This process is repeated on each side of the cake.

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Lastly, the centers are added using the same stenciling process.Image

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The finished product. The stenciled tier gets added on top of another quilted tier.

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Voila! Finished wedding cake!

 

 

Did you know, December is the most romantic month for weddings? December 1, 2012

Filed under: Uncategorized — croissantsbistro @ 10:00 am