Debbie #1-7

175 Servings
$3.25 per serving

Buttercream Icing
with
Royal Icing Lace points
and
Gumpaste bow

Bow an additional $20 fee

Fresh Flowers by Town South Flowers

Photo by Hendrie Photography, with permission of Hendrie Photography, Lubbock, TX

Debbie #8

150 Servings
$2.75 per serving

Buttercream Icing

Gumpaste Bow
additional fee of $20

Fresh Flowers

This wedding cake shows one of the more ornate of the side designs. I have a template made from lightweight cardboard with four sizes of this Debbie scroll pattern. These are cut out and pressed lightly into the sides of the cake to imprint the starting scroll designs. This set of 4 laminated patterns can be ordered from the product page . Just click on the "Product Orders" link to go to that set of pages. .

The gumpaste bow was made and placed on the cake the night before delivering the cake to allow it time to dry before delivery. The cake was then finished by a local florist at the reception site. A beautiful cake for a beautiful bride. Here are the instructions for the construction of that gumpaste bow.

Insert a skewer just slightly longer than the height of the cake. Roll out the gumpaste for the bow thin (on my pasta machine to #5). Cut the tail piece approximately 3" by 14". Cut each end to a taper and with an extra large ball/marble tool thin the edges on top of a cel pad. Pinch the center together and drape on the cake being sure to extend the folded center area over the skewer protruding from the top of the cake. Place rolled up and flattened pieces of paper towel behind the tail pieces to hold them away from the cake and arrange any slight folds in the tails at this time.

Cut a second length 3" by 16" for the bow and another 3" by 4" for the bow knot. With the extra large ball/marble tool thin the edges of the 3 x 16 bow section (long sides only).  Scrunch the center and both ends. Wet the center of the long strip with a slight amount of water. Fold over the ends to the middle inserting a piece of rolled up paper towel in each loop to help keep the rounded look. Be careful not to let the paper towel near the wet area or it will be there permanently. Pinch in at the center and arrange folds as necessary. Take the smaller bow knot piece and fold in the edges slightly on the longer sides. Make a slight fold in the center. Brush water lightly on the back side. Then wrap this section around the center of the bow loops overlapping on the back for strength. Wet the section on the tail just above the skewer. Now you can pick up this bow section with the paper towels that were inserted into each of the bow loops and place it on the edge of your cake. Press gently on the knot to adhere it to the wet area and arrange the loops pulled slightly forward to form a natural looking type of dress bow.

Leave this overnight and then remove all paper towel pieces. Brush with a mixture of pearl dust and lemon extract for a satin appearance. Of course you can use almost any color dusting powder for these bows or even some of the lace patterns imprinted into the bows would really be nice.

The royal icing lace points were made ahead of time and hung from the bottoms of the tiers at the reception site after the fresh flowers were placed on the cake.

   Two pages of lace point patterns (including this one) and instructions can be ordered here.

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