Battenberg Lace - Edible Artists Network

Battenberg Lace
by Yvette Humbert
www.edibleartistsnetwork.com
by Yvette Humbert
• 1- 6” X 4” oval dummy,
• 1- 8” X 4” oval dummy
• 1- 12” oval cake drum, all
freshly covered in fondant in
your color of choice (I used
AUI Amethyst and white
Massa) Battenberg lace also
looks very good on round and
petal shaped cakes.
• Fondant/Gum paste mix (2/3
fondant to 1/3 gum paste)
(I used AUI White Massa and
gum paste)
• Royal Icing (about 1/2 cup)
• Strip cutter (I use an herb
mincer, which is the perfect
size for the strips)
• Stitching wheel
• Marking tool (scriber, bone
tool or toothpick)
• Small spatula
• Craft knife
• Disposable piping bag
• Piping tip #O or finer
• Flower Formers
(of your choice)
• A small and medium plastic
bowl to dry the assembled
flower
• Small brush
• Gum glue (I use Nicholas
Lodge’s recipe, on his website
www.nicholaslodge.com )
• Zip lock bags, 1 small, 1 large
• Bridal veil
(enough to cover 10 petals)
Yvette has been a Sugar Artist and judge for more than 10 years
and she has won numerous awards in various competitions. She
has been teaching cake decorating locally and nationally for 5
years. Yvette holds a degree in Fashion Design from France. She
was a special effects make-up artist for movies and commercials
and she was an international Flight Attendant for almost 20 years.
Yvette is the owner of Amazing Cakes Of Austin, in Austin TX
and can be reached at 512.619.6765 or
[email protected] for information
on current and upcoming classes.
Battenberg is a woven tape lace type. Loops of woven tape are formed and then decorative
filling stitches called bars or brides are used to join the tape edges filling the gaps. This
process is used to create corners, borders and centerpieces. Battenberg lace can easily be
reproduced in cake decorating.
The designs can also be done using Jem cutters (heart, round and oval shapes) or you can
trace a design freehand or use an existing doily pattern. You can also find Battenberg lace
designs on the internet.
This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com
NOTE:
I use a piping tip O and bridal veil in my 3d Battenberg designs as I have
difficulties piping due to peripheral neuropathy in my hands. The bridal
veil makes it easier if you have difficulties piping or are a beginner.
The full size pattern is available in the digital edition. I have included a
sampling of the most popular stitches. I have also included a heart pattern,
which I put on the sides of the cake (sorry, we forgot to take a picture).
Pattern scaled down 50% for print
Using your preferred method, transfer the side
designs onto the cakes. The small design on the top
tier, the larger design on the bottom tier.
Pin the design to the cake, and using the bone tool,
or a toothpick, transfer the design on the freshly
covered cake.
Tip: When securing the pattern to the cake,
insert the pins on the design line, as it will be
covered with the sugar tape.
Get full size pattern in the digital edition.
Roll the sugar paste
approximately 1/8”
thick (or a 2 on the
pasta machine).
Cut strips 1/4” wide,
3-4” long and place
them in the large zip
lock bag to keep them
from drying.
Brush a thin line
of gum glue (or
water) on the
transfer lines,
starting with the
center design.
This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com
Apply the first sugar tape,
leaving a tail at the tip and
bottom of the design.
Apply second sugar tape,
overlapping the tails at top
and bottom.
With the craft knife, miter
both top and bottom of
the design.
Remove excess paste.
While your sugar
paste is still fresh,
with the stitching
wheel, make the
stitching line
following the outer
edge of the design.
Tip: If you are fairly
fast, you can form
several designs
before doing the
stitching lines.
When you have applied and stitched all the designs on your cake, start
piping the connecting bars with royal icing, using a size O piping tip.
Tip: If you are very good at piping, go as small a tip as your
abilities will allow.
This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com
Place the petal patterns (large and small petals) in the small zip lock bag. Following the
pattern, shape the petals on top of the plastic bag, mitering the top and bottom of the
petals. Glue the intersections together with a little gum glue.
Draw the
stitching line
along the
outer edge
of the petals
while the
sugar paste
is still fresh.
Carefully place the petals
in the former to dry.
Make 5 small and 5 large
petals. Let dry overnight.
Tip: The small petals
are more curved than
the large ones for a
dimensional effect.
When the petals are dry, brush the back with gum glue and
press a square of bridal veil against it. Let dry. When the gum
glue is dry and the bridal veil is secured, carefully trim all
around the petals.
Tip: Skip the bridal veil step if you are an advanced piper.
If you are in a hurry, you can secure the bridal veil to the
petals using royal icing, which will dry a lot faster than gum
glue. Put the bridal veil on the bias for a better fit.
After the petals
are dry, pipe the
connecting bars
in royal icing with
the O (or smaller)
tip. Let dry
When the icing is dry, it is time to
assemble the flower. First, make
a gum paste ball about the size of
a small cherry, flatten it to about
1/8” thick disc (about the size of a
nickel). Place this disc in the center
of the larger bowl (with a little
corn starch under it to prevent
sticking) and secure the 5 large
petals on it, using gum glue or
melted white chocolate. Let dry.
Repeat with the small petals,
placing them in the smaller bowl.
(use a smaller disc)
TIP: Once the petals are on the
disc, you may trim the disc, so
that it is not as visible.
When dry, with
gum glue (or
melted white
chocolate),
secure the small
petal assembly
on top of the
large petal
assembly. Place
another small, flattened ball of sugar paste in the
center of the flower.
TIP: You may use a button, or other decorative
mold to make the flower center.
This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com
This tutorial was printed from Edible Artists Network Magazine Spring 2014 Issue - www.edibleartistsnetwork.com