couturecakesbyrose-pink-fillagree-cake-feature

Add some stylish sophistication to your cake! Geometric designs like this black and pink filigree are predicted to be a hot trend, and couturecakesbyrose‘s tutorial will help you stay fashion forward.

Supplies

  • Fondant covered 6-by-6 inch round cake dummy
  • Ruler
  • Needle pin
  • Edible glue (For this project, I used clear piping gel as it dries faster and will not cause trim to bleed.)
  • Fine tip brush
  • Turntable
  • 2 packets of Wilton’s black sugar sheet
  • Martha Stewart Crafts Deep Edge Punch, Bangle Chain

This technique should only be used on dummy cakes as craft punchers contain metals that are not food-safe. Paper craft punchers should not be used on cakes that are to be consumed.

 photo (12)

Using your ruler, find the midsection of your cake and mark it with a needle pin.

 photo (11)

Remove the sugar sheet from the package and peel off the clear plastic backing. You will be left with a paper-like-pliable sheet. The shiny side that was attached to the clear plastic is the back of the sugar sheet. Spread out the right and left alignment guide of the craft puncher. Insert the sugar sheet lengthwise, shiny side down into the craft puncher as shown in this photo.

 photo (10)

Start “punching” the design onto the sugar sheet. Move the punched area to the right over the alignment guide. Make sure that the punched areas are aligned with the alignment guide to ensure continuous pattern.

 photo (8)

Trim the uncut end off. Each sugar sheet will yield 6 “Bangle Chain Trim” if cut lengthwise.

 photo (5)

Turn the trim upside down (shiny side facing up). Using the fine tip brush, apply a dab of edible glueas shown on this photo.

 photo (6)

Find the middle most section of the trim, using the needle pin mark you made earlier as your guide, apply the middle section of the trim to the needle point marked area, apply the trim horizontally to the cake, lightly pressing the design on the cake as you go.

 photo (4)

On a 6×6 inches round cake, one trim will only go halfway around the cake. Take a second trim, and apply one end from where you left off with your first trim. Cut the end of your second trim if it does not match the end of your last applied trim. Do the same when your second trim get to where your first trim started.

 photo (3)

Apply the rest of your “Bangle Chain Trim” as shown. Make sure that the designs are aligned with each other.

 photo (1)

This is the finished tier. It took me 30 minutes to punch and attach the trim to this 6-by-6 inch round cake.

 photo

Embellish your finished filigree cake as desired. I used simple ruffled flowers with gold dragees for the top and bottom end of the cake.

 


Comments

Mysweetchef Says... 17 Apr 2013 , 11:49am

Very pretty but whats the point in showing us a tutorial of a design that you can't serve to people?

rpd923 Says... 17 Apr 2013 , 11:52am

I was actually thinking the same thing. I don't want a dummy cake to show off my skills when I can't replicate that design for human consumption. I'm certainly no expert so I must be missing something. Don't get me wrong, it's gorgeous but how can I make it for people not a display no one can order.

smb437 Says... 17 Apr 2013 , 11:59am

I agree. This is a gorgeous cake, but what is the point of the tutorial if we cannot use this on a live cake?

Rosie331 Says... 17 Apr 2013 , 12:01pm

Even though you can't serve this design to people you can still use a dummy cake using the design as a part of a larger real cake.

SweetSandee92 Says... 17 Apr 2013 , 12:07pm

I completely agree with both comments. The cake is gorgeous but what use is this tutorial if we can only us on dummy cake. I would not like to display this and have a client ask for it, it's not good business to display what you can do, isn't that false advertisement.

onetier Says... 17 Apr 2013 , 12:11pm

There is a way to make this edible, I'm just surprised they didn't mention it. I've never used the sugar sheets but I'm sure you can run them through the Cricut cake. That would give you the design with a food safe way to get it.

MyDiwa Says... 17 Apr 2013 , 12:23pm

Even if you decide you don't have a use for the technique, Rose has still taken the time to prepare this tutorial and show you how she created the cake. At the very least say thank you for that and just move on if you don't need it. I'm just baffled by the rudeness and lack of appreciation for someone's time and effort!

twincakesanabelle Says... 17 Apr 2013 , 12:39pm

Beautiful cake. Thank you for sharing.

newbie2 Says... 17 Apr 2013 , 12:40pm

They are merely showing you the technique and said that you should not use that type of cutter because it is not food safe. There are food safe cutters out there that you can use (ie Wilton's Punch, cut decorate, etc). Everything else is edible (note the edible glue, etc).

JWinslow Says... 17 Apr 2013 , 12:55pm

The cake is gorgeous! Thank you for the tutorial and letting us know we should not use this cutter for edible consumption. :)

Cher2309b Says... 17 Apr 2013 , 1:19pm

Thank you, Rose, for generously sharing your techniques in creating this beautiful cake. Many cake decorators have Cricut and other food safe cutters that they can use if they wish to apply your techniques to an edible cake. I am shocked at the rudeness and ingratitude of some readers; I understood that CakeCentral was a positive, sharing and caring network.

sunshynmac Says... 17 Apr 2013 , 1:20pm

Some of the weddings that i have attended to recently have 4-6-tier wedding cakes and 2-3 tiers of the cakes are dummy. People intentionally order cakes with a dummy cake in it & they prefer it that way for the simple reason that they want their cake to be taller and more glamorous. Rose did an excellent tutorial on how to use the technique, there's cricut and other food safe cutters available. Thank you, Rose, for sharing your brilliant idea. All your creations are so original & simply amazing!

Yomiller Says... 17 Apr 2013 , 1:25pm

I very lazy when it comes to posting comments but I did have to say we should ALL SAY "Thank you for the design IDEA." Cakes are never 100% edible; is the silk ribbon edible? the plastic Pearls? Fresh Flower? NO. So you tell your client what to "remove before serving". Using Wilton or Cricut sugar sheets make the cake design more all edible looking.

basketpam Says... 17 Apr 2013 , 1:32pm

EXACTLY!!! You have expressed my very first thoughts that I had when I read that disclaimer. I am someone who IS a cake decorator. What do I want with a tool to decorate a fake cake. If anything I can use the things I have. If they want to put out things like this then make them that they CAN be used with food. To me that's the most common sense way to go. I'd like to know who comes up with stuff like this anyway?

basketpam Says... 17 Apr 2013 , 1:36pm

The problem is Wilton does not have any sugar sheet cutters that are close to this design so unless someone wants to spend several hundred dollars purchasing a Cake Decorating Cricut machine they aren't going to be able to closely replicate this design without a massive amount of bother and trouble. In addition, considering the fact that many of the craft stores are discounting and reducing their stock in tools needed to use the sugar sheets I've been getting the impression this decorating technique is NOT around for the long haul. It's getting harder and harder to find the cutters needed to replicate the designs Wilton keeps displaying.

sweetflowers Says... 17 Apr 2013 , 1:39pm

I remember Edna's tutorial on this with the blue cake and a different Martha punch. It's just as pretty in pink and black and I like the circular punch better.

verosuperstar Says... 17 Apr 2013 , 1:59pm

Thank you Rose for taking the time to post this tutorial. There are many ways to replicate this look, with fondant cutting it by hand (which it takes long time) or with the cricut. A lot of people have a cutting machine for cakes. I have seen other cake decorators that had posted tutorials using these punches and don't remember them saying is not edible, and nobody complained. Is like putting wired flowers on cakes, Do you get upset because they taught you how to make the flower but you have to find the way to make it edible on the cake.

couturecakesbyrose Says... 17 Apr 2013 , 2:07pm

Hi guys, I am Rose from Couture Cakes by Rose, the very person who created this design. Thank you all so much for taking the time to read and look through the tutorial. For those who has concerns that this design ideas is not viable on a real cake and will not be around for long, there's cricut cake (I bought mine for less than $100.00). There's also the Wilton sugar sheet puncher although it will NOT replicate the intricate design shown on this cake but that's where one's imagination and creativity comes into play. If I am to use a Wilton sugar sheet puncher to somehow replicate this design, I will use piped royal icing or buttercream or thinned fondant around the edges of the cut sugar sheet to add more pizzaz. Perhaps you can create your own stencil and do this design using the stencil technique. Now I am not saying this are the only options, but these are my options that I know I can try using. I personally believe that "when it comes to cake decorating, ones imagination and creativity is the limit".

May I also take this time to let you all in on a not so secret trick :) Some of my cakes are not all cakes. Sometimes, I get the usual request of "I just want the cake to feed 15 people" but I want the "whole shebang-tall fully decorated visually appealing cake" and that's when my creativity is truly utilized because then, I know that I can use a dummy cake for the part of the "cake" and decorate it as I please.

xo-Rose

couturecakesbyrose Says... 17 Apr 2013 , 2:08pm

Thank you hun :) I truly appreciate your support :)

couturecakesbyrose Says... 17 Apr 2013 , 2:08pm

Thank you hun :)

couturecakesbyrose Says... 17 Apr 2013 , 2:10pm

Thank you Shine :) I have made tons of cakes which are part dummy cake and part real cakes. I love it Whenever those kind of projects presents themselves to me because I know that I can decorate the dummy part to my hearts content.

couturecakesbyrose Says... 17 Apr 2013 , 2:19pm

Hi hun, I am Rose from Couture Cakes by Rose, the very person who created and came up with this design. I don't know how long have you been decorating cakes. I have ONLY been doing cake decorating for 23 months but I have seen cake decorating ideas evolved with old techniques coming back ie: piped royal icing. I've also seen intricate designs like this done using stencils. In fact, I am in the process of creating my OWN HANDMADE HANDCUT stencil with this design to use on my cakes. I also own a cricut cake which cost me less than $100.00 (it was $79.00 when I purchased it) so I do beg to disagree with you. This kind of designs will be around for a while because the technique will evolve as there's a LOT of creative decorators out there who will look at this design and they will say "I want that design but I want to make it my own, let me find a way to do it my way".

couturecakesbyrose Says... 17 Apr 2013 , 2:23pm

Thank you hun :) I truly appreciate your wonderful support :) We can only grow through a mixture of lovely and not so lovely vibes :) and I am always grateful for all those who appreciate my work and also grateful for all those who look at my work with a pair of binoculars :)

couturecakesbyrose Says... 17 Apr 2013 , 2:24pm

:) Thank you hun :)

couturecakesbyrose Says... 17 Apr 2013 , 2:24pm

Thank you hun :)

couturecakesbyrose Says... 17 Apr 2013 , 2:25pm

Thank you hun :) it is my pleasure :)

couturecakesbyrose Says... 17 Apr 2013 , 2:25pm

Thank you hun :) I truly appreciate your support :) xo-Rose

jen2bsur Says... 17 Apr 2013 , 2:26pm

Well, Yes, This design is pretty, however, as it is un usable for cake shows or displays in your windows it is usable for some cake competitions and that is a good thing because many cake competitions have judges who are not so wise and you might just win. As for the word Filigree I think it is being used in the general sense because true filigree in cake decorating it should be kept to recognizing the South African Technique with the rightful name Filigree. Which as royal icing designs that are attached to the sides or edges of your cake. I would really appreciate Cake Central to not confuse the beginning decorators with the terms that are meant for specific techniques to be used in a such a generic way.

This is not a special technique or an advanced technique. Call it what it is a paper crafting punch with sugar sheets.

Thanks.

couturecakesbyrose Says... 17 Apr 2013 , 2:31pm

Hi guys, I am Rose from Couture Cakes by Rose, the very person who created this design. Thank you all so much for taking the time to read and look through the tutorial.

For those who has concerns that this design ideas is not viable on a real cake and will not be around for long, there’s cricut cake (I bought mine for less than $100.00was actually $79.00 when I purchased it ). There’s also the Wilton sugar sheet puncher although it will NOT replicate the intricate design shown on this cake but that’s where one’s imagination and creativity comes into play. If I am to use a Wilton sugar sheet puncher to somehow replicate this design, I will use piped royal icing or buttercream or thinned fondant around the edges of the cut sugar sheet to add more pizzaz. Perhaps you can create your own stencil and do this design using the stencil technique. Now I am not saying these are the only options, but these are my options that I know I can try using. I personally believe that “when it comes to cake decorating, ones imagination and creativity is the limit”.

I have ONLY been doing cake decorating for 23 months but I have seen cake decorating ideas evolved with old techniques coming back in full swing ie: piped royal icing. I’ve also seen intricate designs like this done using stencils. In fact, I am in the process of creating my OWN HANDMADE HANDCUT stencil with this design to use on my cakes. I also own a cricut cake which cost me less than $100.00 (it was $79.00 when I purchased it). This kind of designs will be around for a while because the technique will evolve as there’s a LOT of creative decorators out there who will look at this design and they will say “I want that design but I want to make it my own, let me find a way to do it my way”.

May I also take this time to let you all in on a not so secret trick Some of my cakes are not all cakes. Sometimes, I get the usual request of “I just want the cake to feed 15 people” but I want the “whole shebang-tall fully decorated visually appealing cake” and that’s when my creativity is truly utilized because then, I know that I can use a dummy cake for the part of the “cake” and decorate it as I please.

xo-Rose

CakePopGirlJ Says... 17 Apr 2013 , 3:04pm

Hi Rose! Love your design!!! I've been waiting for your tutorial:-) For anyone not comfortable using the punches on an actual cake, Icing Images just put out a new FOOD SAFE machine that die cuts, embosses, and stencils!

Thank you so muchb for sharing this turtoial Rose!!! Love your designs!

couturecakesbyrose Says... 17 Apr 2013 , 3:08pm

You're right, Filigree designs are originally done using piped royal icing, but there is such a thing as "evolving" where one may achieve SIMILAR (not identical) effect using a different medium and technique. In fact, there are a lot of molds currently for sale to replicate Filigree effect on cakes, now that's another way of "evolving". I am "piping handicapped". I can't pipe intricate designs. I don't have the dexterity to pipe so when I decorate my cakes, I am always looking for ways to add intricate patterns with ease. I practice, experiment and practice and experiment some more. Some times it work, most of the time, it doesn't but when it does, I take the time to share what I've just learned because maybe, there's someone out there who will be able to refine the technique I just shared :)

Thank you for taking the time to read and look :)

couturecakesbyrose Says... 17 Apr 2013 , 3:43pm

The beauty of cake decorating doesn't only lay on the beauty of the finished cake but most importantly, on the creative process. We can both look at the same inspiration or technique or design or blank canvass, but I can assure you that we will interpret those differently because no two person in this world has the same amount of ridges in their brain, therefore, we will always come up with different take on things.

DonnaRupinski Says... 17 Apr 2013 , 5:00pm

If someone takes the time and energy to make a tutorial for everyone to learn something new then you should be as kind and courteous in your remarks. Few people post tutorials and you have to wonder if it's because they fear the negative remarks. The tool she used isn't food safe.....so what. Find one similar that is! Be creative just like Rose was. For some reason SOME people think tutorials should all but make the cake for you.

Thank you Rose. I LEARNED something and can apply it to my cakes in my own way.

patticakes1959 Says... 17 Apr 2013 , 5:22pm

Thank you for the inspiration. I appreciate the tips on how to create and know they are not on an edible cake but could easitly be modified for one.What is the technique and tips for the ruffled flowers? I haven't seen anything like that and would like to use them on a cake of my own

musicmom27 Says... 17 Apr 2013 , 5:39pm

remember, too, that there is no inflection in the printed word. maybe some people were just excited to see such a gorgeous cake and were disappointed they couldn't think of a way to use the tutorial. hopefully they checked other answers and can appreciate rose's generosity now.

couturecakesbyrose Says... 17 Apr 2013 , 6:19pm

Hi hun, Thank you so much for such a lovely comment :) I have video tutorial on how to make those ruffle flowers but it's on a different cake. Please pm me here on CC and I'll send you the link :) xo-Rose

couturecakesbyrose Says... 17 Apr 2013 , 6:21pm

Thank you hun :) I always say my creativity and imagination is the limit to my cake decorating ideas. I look at things nowadays and I ask myself "now, how can I use that for my cakes" :) I love thinking outside the box :)

greenwichwitch Says... 17 Apr 2013 , 6:34pm

Thank you rosy for the time and effort you put in to making this tutorial. I've eaten hole punched icing and yes amazingly I'm still alive. Glitter is non toxic and not edible who still eats that !?? That would be me to Please people be kind and not rude and thank people when they show you something New xxx

couturecakesbyrose Says... 17 Apr 2013 , 7:04pm

Thank you hun :) This made me giggle :) xo-Rose,

tennilley Says... 17 Apr 2013 , 7:22pm

I'm confused. What makes this design not edible? The sugar sheets used are edible, correct? If the puncher has not been used for anything other than food and cleaned before use, what's the problem? I have paper punchers I use all the time that I use specifically for my cakes.

mskerrih Says... 17 Apr 2013 , 7:32pm

This is a beautiful design.. I do want to ask, if you are going to make a dummy cake, why not use construction paper instead of the pricey wilton sheets? If nobody's gonna eat it anyway? Ijs

mskerrih Says... 17 Apr 2013 , 7:33pm

This is a beautiful design.. I do want to ask, if you are going to make a dummy cake, why not use construction paper instead of the pricey wilton sheets? If nobody’s gonna eat it anyway? Ijs

tennilley Says... 17 Apr 2013 , 8:59pm

K I'm a dummy.. lol i was on my iphone and didnt see the disclaimer above.. woops..

lainey50 Says... 17 Apr 2013 , 11:10pm

Firstly Rose I would like to thank you for doing this tutorial ,all your designs are amazing and you are always willing to share what you do with everyone .don't listen to the rude comments as some people don't know how to think outside the box and would never think of taking a design and making it there own ,just copying it exactly and that's why you are getting so many negative comments they have no imagination. I and many more cake makers out there do appreciate the fact that you took the time to do this tutorial to share with us ,and also as has been said if you don't use the punch for anything other than food craft nobody is going to die !

rassean72 Says... 18 Apr 2013 , 1:31am

What an elegant cake!! Thank you for sharing your creative talents. Fortunately I live in a country where we are able to use common sense to decide if a product is food safe or not. There are no law to govern what we may or may not produce food with. We eat bread off of sticks and cook in banana leaves (and we dont have people dying form unsafe utensil use). I have had quite a giggle reading this. So I'm happy to say i will be providing this cake to customers. Surely the disclaimer is just to protect Rose???

deniseob Says... 18 Apr 2013 , 6:48am

Thanks Rose for a great tutorial You're finish is amazing and I look forward to seeing more of your cake designs.

couturecakesbyrose Says... 18 Apr 2013 , 6:49am

Thank you hun :) I am truly inspired by cake friends like you. xo-Rose

couturecakesbyrose Says... 18 Apr 2013 , 6:58am

hi hun, to be honest, the original cake was all cake, precisely measured to make sure the trim will fit perfectly around the cake. I even precisely rolled out the fondant. I was informed my the receiver that the cake was devoured with very little crumbs left. Apparently, they started peeling and munching the sugar sheet first because nobody believed it was made of sugar. The "cake" on the tutorial is a dummy cake though as I made the tutorial after the fact. To answer your question, if I am to re-create this design on a dummy cake, I will still use sugar sheets just because,..I like to know if my idea or technique will work...but that's just me. Others may opt to re-create this using plain paper on a dummy cake to save money. You're right about the Wilton sheets being pricey. I cringe whenever I have to buy them at full price. I usually wait until they are on sale or use my handy dandy coupons :)

couturecakesbyrose Says... 18 Apr 2013 , 7:05am

Thank you hun :) your comment brought a little giggle to me too :) I am a nurse, originally from the Philippines so I'm with you about the eating food off a stick and cooking rice on banana leaves (and even coconut leaves and bamboo), sometimes, we go to the beach and have a little picnic, do a little bonfire and just throw sea foods right on the flame, fish it out and eat it :) When I look at cake decorating, I treat it with innovation with a lot of passion. It is such a beautiful art and I can't wait to learn a lot more. Thank you sooooooooooooo much for all the support. xo-Rose

couturecakesbyrose Says... 18 Apr 2013 , 7:05am

Thank you hun :) xo-Rose

millicente Says... 18 Apr 2013 , 7:14am

Hi All,

I'm lost...... First I want to say THANK YOU VERY MUCH for taking the time and effort of putting you tutorial together. Come on Cake decoraters This could be done on a real cake. Every TRUE Decorater uses different tools to create cakes that most people would frown on if they knew (lets keep it real) I even know alot of bakeries that use plain ole inkjet printers and reg ink for edible images,Now its OK to use Sharpies for cakes but a fews years ago it was not heard of (but now its consiered non toxic).

Thank you too Yomiller for your comment too....

Yomiller says: April 17, 2013 at 1:25 pm I very lazy when it comes to posting comments but I did have to say we should ALL SAY “Thank you for the design IDEA.” Cakes are never 100% edible; is the silk ribbon edible? the plastic Pearls? Fresh Flower? NO. So you tell your client what to “remove before serving”. Using Wilton or Cricut sugar sheets make the cake design more all edible looking.

BobieMT Says... 18 Apr 2013 , 8:18am

Yes, I've seen Edna's Tutorial using Martha Stewart puncher in a magazine and it didn't say that you cannot use this technique on a real cake. I've seen other popular cake artists that have used Martha Stewart punchers. My two cents, there are edible things that we use on a cake which are not really meant for consumption i.e. gumpaste for flowers. It taste awful. And my experience and what I've seen the fondant decoration is really more of aesthetics anyways...again my two cents.

I guess, every cake decorators have different opinions on the use of punchers.

Anyway, Thank you Rose for this wonderful tutorial! All the best to you!

couturecakesbyrose Says... 18 Apr 2013 , 12:11pm

thank you hun :)

couturecakesbyrose Says... 18 Apr 2013 , 12:13pm

Thank you hun :) and I 100% agree with Yomiller :)

couturecakesbyrose Says... 18 Apr 2013 , 12:14pm

Thank you hun :) I 100% agree with you :)

lyndim Says... 18 Apr 2013 , 1:17pm

Thanks Rose, I've been waiting for this tutorial ever since I first saw your cake. Just beautiful ! I will be making this cake, I just have to find this cutter. I know it's says only for dummy cake but this will be for MY birthday and I'm gonna make it a real cake! I'm sure I'll live, after all I've eaten silver dragrees and there banned here in CA. Thanks again!

Smckinney07 Says... 18 Apr 2013 , 2:42pm

First of all, I love and appreciate all of your tutorials! Secondly, I saw a discussion post on here or CakesDecor last week about a design everyone was trying to figure out how to replicate. Many thought it was from one of 'Marthas' beautiful punch designs with sugar sheets (I'm not sure that's actually what it was from I found the original design from a cake Edna De La Cruz did so I can't imagine it was made with anything that wasn't food safe); my point is I'd especially like to thank you for pointing out that these were not food safe cutters. That might sound like an ignorant statement but I use things that weren't made just for cake, clay tools and molds for example, brand new of course but I know everyone in that discussion at least (myself included) might have tried using these for sugar sheets or edible images!

bgsoltis Says... 18 Apr 2013 , 3:22pm

I have seen these Martha Stewart cutters used on real cakes many times (on TV and web shows) and have never heard anyone say that they were unsafe before. I was considering purchasing some but now I am having second thoughts! Are you sure they cannot be used on real cakes??

Nubianisme Says... 18 Apr 2013 , 3:34pm

Why wouldn't the cutter be safe to use? You're not eating the cutter. The fact that it touches food for a brief few seconds doesn't make the food any less safe. I have heard people suggest getting the clay extruder(sp) for various uses. They are not labeled "food safe". Nor are the rolling pins, cake pans, etc. we used and certainly not our kitchen counters. I don't know why Rose even made that comment. I would be more worried about the foil on a cake platter than a hole puncher. Let's use some common sense.

Nubianisme Says... 18 Apr 2013 , 3:36pm

I will wash the punch, let it dry and use it. Thanks for the idea Rose!

Goreti Says... 18 Apr 2013 , 3:37pm

Well said! I was appalled at some of the comments on here. This is why I don't visit this site as often as I used to. I think it is wonderful that Rose took the time to put this tutorial together. Apparently some people were not taught that if you don't have anything nice to say then say nothing.

couturecakesbyrose Says... 18 Apr 2013 , 7:59pm

Thank you hun :) I would love to see your creation :) advance happy birthday hun :) hurray to the "dragees" ;)

couturecakesbyrose Says... 18 Apr 2013 , 8:07pm

Hi hun :)The very first time I used craft puncher for cake decorating was back in August 2011, that's 3 mos after I made my first decorated cake. I was making a cake for my mother in laws 70th birthday and I wanted to add sugar sheet border and hearts to the cake so I used 2 of my un-used craft puncher. My mother in law and everyone in that party are all still alive today :) I have since used craft puncher on two more cakes. In today's society where there's a bunch of "litigation happy" people, a disclaimer is necessary to protect ourselves from being sued to oblivion :) as much as we wish common sense will prevail, we can only wish ;) xo-Rose

couturecakesbyrose Says... 18 Apr 2013 , 8:17pm

Hi hun, I can only answer you based on my personal experience. I've used craft punchers on 3 different cakes in 3 different occasions. All the people who ate the cakes from those cakes are all well. I have used clay modelling tools, clay cutters, x-acto knife, needle pins, mud smoother, protractor, etc...the list can go on...all not manufactured intended for food use :) and I know I am not the only one who's guilty of going to home depot to look for that "right" bench scraper for use on my ganache ;) my advise is, inform your cake recipient, tell them exactly what it is you're using, if they agree to have the decors made using the said gadget, have them sign a disclaimer and proceed to create a fabulous cake that will take their breath away ;)

couturecakesbyrose Says... 18 Apr 2013 , 8:18pm

Thank you hun :)

couturecakesbyrose Says... 18 Apr 2013 , 8:28pm

Hi hun :) thank you hun :) ditto to your "clay extruder" thingy :) In fact, my latest most valued equipment is a scraper I bought from home depot to use on smoothing my ganache :) it works perfect :) and I bet I am not the only one who's taken that trip to the hardware store looking for the "right" bench scraper . In today's "litigation happy" society, a disclaimer is necessary to protect ourselves because common sense sometimes doesn't come handy :) to be honest, before I used my craft puncher, I soak it in warm water and dish detergent, then rinse it out with warm water, then ai pop it in my dish washet and turn the dryer on :) then it gets filed together with my other caking stuff.

couturecakesbyrose Says... 18 Apr 2013 , 8:29pm

Yeeyyyy!!! Please don't forget to show me your creation hun :) I would love to see it :) xo-Rose

IndyTiff Says... 19 Apr 2013 , 9:18am

This cake is beautiful! I love it. I would happily receive and eat this!

Ali3971 Says... 19 Apr 2013 , 10:48am

I agree! I serve cakes with doll rods, cardboard circles (on stacked cakes), fresh flowers and ribbon often and just remind my clients they are not edible. I will use this design and simply tell them to remove before serving... no big deal. I hate seeing others being rude to someone that was only trying to help and share an idea to spark your creativity. I sure appreciate the tutorial Rose.

couturecakesbyrose Says... 19 Apr 2013 , 7:16pm

Thank you so much hun :) if only you leave nearby :)

Ana111 Says... 19 Apr 2013 , 7:33pm

Very pretty! Thanks for the inspiration. ;)

couturecakesbyrose Says... 20 Apr 2013 , 9:09am

Thank you hun :) It's my pleasure :) create and inspire xo-Rose

cakerycreation Says... 21 Apr 2013 , 12:26pm

I LOVE LOVE this Rose!!!!!! You are the best! Thank you! Liz

anneuk Says... 21 Apr 2013 , 4:25pm

wow what a beauitful cake.... I totally see the point of what you have said.... I am not brilliant at cake making and have so much to learn, my friend recently had a 5 tier cake made for her wedding!She only had 50 people to her wedding but it had been her dream to have a huge cake! the top 4 tiers were all dummy cake! I didnt even realise this until she told me this week as I was laughing with her at how much cake she must have in her freezer.... Her cake was beautiful and has some fantastic designs on it including fresh flowers that wer'nt edible, ribbon that wasn't edible and some other things, it was the cake of her dreams and now apparently is awaiting a dome so she can keep those top 4 layers indefinitely as a keepsake.

I for one am eternally grateful that people post these fabulous tutorials for FREE and give us lot's of ideas... there are so many people out there who sell rehashes of the same ole tutorials and make lot's of money out of us, so the fact that people take the time to do this for free is lovely. Thank you Rose

Kathy107 Says... 21 Apr 2013 , 4:26pm

Thanks for the tutorial Rose. It is great!

Ruth52 Says... 21 Apr 2013 , 4:33pm

Rose I want to thank you for taking the time to share your talent and ideas with us. Is it possible to use the Martha Stewart punchers with the sugar sheets and apply to an edible cake? I mean if you don't use it for anything else but sugar sheets, wouldn't that work, or would the sugar sheets get stuck in the puncher?

I really appreciate your taking your time out to help other decorators with new ideas!

couturecakesbyrose Says... 22 Apr 2013 , 3:05pm

Thank you Liz :) what you been up to recently my friend :)

couturecakesbyrose Says... 22 Apr 2013 , 3:06pm

Thank you hun :) it is my pleasure to share :)

couturecakesbyrose Says... 22 Apr 2013 , 3:07pm

Thank you hun :)

couturecakesbyrose Says... 22 Apr 2013 , 3:11pm

Hi hun :) the punchers I use on my sugar sheets was never used on anything else. It was washed and dried with care. I have a few incidents where the sugar sheet got stuck but 99% of the times, it worked like a charm. And yes, I have used craft puncher cut sugar sheets on my real cakes (3 cakes so far)

AZCouture Says... 23 Apr 2013 , 10:49am

You seriously need a company to label your rolling pin, cake pans and foil as food safe? Really?

costumeczar Says... 23 Apr 2013 , 11:55am

For pete's sake, everybody needs to relax. Unless the punch is full of lead and you sit there and suck for months at a time it I doubt that you'll drop dead from contacting it. The disclaimer is obviously a CYA notice for people who screech about food-safe everything. Incidental exposure isn't going to hurt anyone. I can see this on the next My Strange Addiction: "I'm addicted to sucking on paper punches."

BrandisBaked Says... 24 Apr 2013 , 7:02pm

I don't think 9 volt batteries are food safe, but how many of us have put one on our tongues? Just saying'...

couturecakesbyrose Says... 26 Apr 2013 , 12:14pm

thank you hun :) I needed that good ole laugh :) I very much appreciate your support :) xo-Rose

couturecakesbyrose Says... 26 Apr 2013 , 12:15pm

lol :) thank you hun. It's the fellow cake decorators like you that makes me believe in what we do :) xo-Rose

SugarJen Says... 26 Jun 2013 , 8:38am

I am so late to this post- but I absolutely love this idea. I already purchased the Cutter from my local Michael's (with a 50%off coupon). Thank you for taking your time for this tutorial. I can believe all the backlash. Just know that a lot of us appreciate the tutorial- so please keep them coming! :-)

SugarJen Says... 26 Jun 2013 , 8:40am

Can't**

avrotier Says... 17 Jul 2013 , 6:06pm

Rose - Wow, this is gorgeous! Great tutorial. Had to laugh at your "piping handicapped" comment. And Costumczar is funny. I can't believe how many people get wrapped around the axle and feel the need to post a comment to complain. Maddening. Thank you for the tutorial. :D

AVR

jchuck Says... 6 Oct 2013 , 1:47pm

I have 3 Martha Stewart paper punches. I roll my gum paste super thin with my pasta roller, pop in the freezer for a few minutes. Then I slide it into the punch, press..... wa la.... instant gum paste embellishment. I often use a dummy as my top tier, so this is perfect technique for it. :o)

lymarisrosado76 Says... 30 Oct 2013 , 12:48am

Rose, hello How are you my dear friend? thanks for this tutorial. is excellent for me.

amy92 Says... 29 May 2014 , 3:13am

Hi, you can eat this cake. I'm confused as to why some comments say you can't. The black lace is made from sugar sheets and the flowers are made from gumpaste. Is there something she used on this cake that isn't edible? I could be missing something.. I do that sometimes. lol


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