Chic & Unique Wedding Cakes: Lace

By Zoe Clark

Be inspired by the theme of your wedding: the stationery, the flowers, the venue, and of course, the dress! Expert cake decorator Zoe Clark shows you how to create a beautiful unique wedding cake for your special day. The gaps between the tiers mimic the dress by allowing the jagged icing to hand down below the edge of the cake!
A sampler chapter from Chic & Unique Wedding Cakes.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Sep 28, 2012
• ISBN: 9781446359037

Zoe Clark

Zoe Clark is one of London’s leading wedding cake designers. She is the author of five books on cake decorating and runs the Cake Parlour, where she offers cake decorating classes and bespoke cake design services for every occasion. Zoe has recently started supplying the world-renowned Fortnum & Mason store with an exclusive range of wedding and celebration cakes and cookies.

Book preview

CHIC & UNIQUE WEDDING CAKES:

Lace

Zoe Clark

Contents

Tools and Equipment

Lace Wedding Cake

Appliqué Lace Mini Cakes

Dress Cookies

Techniques

Baking & Covering Techniques

Decorating Techniques

Templates

About the Author

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Copyright

Tools and equipment

The following basic tools are essential for baking the cakes in this book. It is important to have all your tools and equipment to hand before you start baking.

BAKING ESSENTIALS

Large electric mixer for making cakes, buttercream (frosting) and royal icing

Kitchen scales for weighing out ingredients

Measuring Spoons for measuring small quantities

Mixing Bowls for mixing ingredients

Spatulas for mixing and gently folding together cake mixes

Cake tins for baking cakes

Tartlet tins and/or muffin trays for baking cupcakes

Baking trays for baking cookies

Wire racks for cooling cakes and icing fondant fancies

GENERAL EQUIPMENT

Greaseproof (wax) paper or baking parchment for lining tins and to use under icing during preparation

Clingfilm (plastic wrap) for covering icing to prevent drying out and for wrapping cookie dough

Large non-stick board to put icing on when rollingit out

Non-slip mat to put under the board so that it doesn’t slip on the work surface

Large and small non-stick rolling pins for rolling out icing and marzipan

Large and small sharp knife for cutting and shaping icing

Large serrated knife for carving and sculpting cakes

Cake leveller for cutting even, level layers of sponge

Cake card is a special card, thinner than a cake board, to which you can attach miniature cakes

Large and small palette knife for applying buttercream (frosting) and ganache

Icing or marzipan spacers to give a guide to the thickness of icing and marzipan when rolling out

Icing smoothers for smoothing icing

Spirit level for checking that cakes are level when stacking them

Metal ruler for measuring different heights and lengths

Cake scraper to scrape and smooth buttercream (frosting), ganache or royal icing, used in a similar way to a palette knife

CREATIVE TOOLS

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