CoutureCakesbyRose's Black and Pink Filigree Cake Tutorial

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

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

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.

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.

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

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

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.

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.

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

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

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