Croissantsbistro's Blog

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Wedding Cake Stenciling 101 December 3, 2012

Filed under: Uncategorized — croissantsbistro @ 6:58 pm


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



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.



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



This process is repeated on each side of the cake.


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



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



Voila! Finished wedding cake!



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