Lace wedding cake: with decoration on the edges

If you and your spouse are approaching your next marriage anniversary, then you should undoubtedly think about what kind of treats you will serve to your guests at the celebration. In this article we suggest talking about which cake to choose for the 13th anniversary, which is called a lace wedding, or lily of the valley. We will tell our readers further what motifs in dessert are best suited for your holiday and what interesting confectionery options you can come up with.

Why do they make dessert?

At the end of the wedding banquet, a tea party is held, for which dessert is a must. All the guests are quite relaxed, since all the toasts and congratulations have been made, and the gifts are resting in a common pile. At this moment, they bring it into the hall to the accompaniment of solemn music - a large, beautiful cake with lace decoration, which is even a little sad to eat. The newlyweds cut the dessert into portions and distribute it to all guests, and the waiters serve tea.

This tradition has existed for four centuries, and so far there are no plans to abandon it. Previously, newlyweds treated their family and friends to baked goods at their wedding, but then one enterprising Frenchman created the first wedding masterpiece. Since then, confectioners have been competing in the skill of making cakes, surprising both the heroes of the occasion and their guests with the results. Any dessert for a wedding is made by hand from start to finish, so in each case we get an individual design.

Modern confectionery techniques allow you to create unique cakes with lace edges and original designs. Regardless of whether the dessert is made for a classic celebration or for a stylized wedding, decorations can be made in any color and shape. Everything depends only on the imagination of the future newlyweds and the skills of the master.

The tradition of treating guests to a wedding cake carries symbolic meaning. This stage of the wedding banquet is the final one, and, as you know, at any event the beginning and the end are best remembered. A “tasty” ending to the evening promises the newlyweds an equally sweet and prosperous life together. It is believed that by eating a piece, friends and relatives wish the newly-made spouses family happiness, prosperity and prosperity.

Interesting! You will find other original cakes in this article. And here are 18 options for replacing dessert.

Ingredients for lace

Potato starch (it is recommended because it is the best choice, but a rice equivalent can also be used) - 20 grams.
Fructose (can be replaced with sugar, as in this recipe) - 20 grams.
Pectin - 1 teaspoon.
Molasses - 1 teaspoon.
Provisional dye (the one you like).
Water - 40 grams.

Peculiarities

For a wedding banquet, a multi-tiered cake is most often made. In combination with lace decoration, such a dessert looks rich and romantic, and it is not necessary to use an abundance of other decorative elements. It is enough to add a few more details, for example, ready-made wedding figurines of the bride and groom or fresh or edible flowers.

Mastic is best used as the basis for decorating a lace wedding cake. This is an edible plastic mass from which you can fashion any details for decorating confectionery products.

If you roll out the mastic in a thin layer, the resulting layer will successfully cover a stack of cakes soaked in filling. If done correctly, the edges of the cake will be perfectly smooth and lace patterns can be easily attached to them.

There are several options for making an openwork ornament on the surface of the dessert.

Manually. To create lace, use chocolate icing or sugar-protein mass (icing). The selected composition is placed in a pastry bag or syringe, and the desired pattern is prepared, drawn on plain paper. A clean tracing paper is placed on top of it, and the contours of the pattern are outlined on it with glaze or icing. When the mass hardens, it is separated from the tracing paper and placed on the cake. In this way, individual decorations are made that will take up space on the top of the dessert (flowers, butterflies, birds).
Silicone molds. For this method you will need mastic or icing. The selected mass is placed in the prepared form, slightly greased with odorless oil or sprinkled with starch, and the top is rolled with a rolling pin and the excess paste is cut off. The finished lace is easily detached from the mold.
Silicone mat. A candy store sells rugs with a lace print on them. The mastic is rolled out to make it tight, then placed on the mat and rolled with a rolling pin. The result is a relief pattern, and no additional decor is required.
Finished lace. Confectionery stores sell ready-made lace elements; all you have to do is choose and buy the one you like.

As for the filling, the cake can be anything; the bride and groom can make a choice based on personal preferences. Some of the most popular options include yogurt cream, Snickers and Three Chocolates soufflé. You should carefully choose the filling only if the cover of the main treat is mastic. To prevent it from melting, you need to choose a thick cream based on butter, protein or chocolate.

Attention! A lace cake is suitable for a classic wedding, especially if the bride’s dress contains openwork elements.

This dessert is also suitable for some stylized weddings, for example, for retro, vintage, shabby chic and Chanel themes. Lace will highlight the elegant atmosphere that reigns at such celebrations.

Is the icing for cookies the same as for cake lace?

Traditional icing, which is made from egg whites and powdered sugar, takes a long time to dry and is not flexible. In order to prepare durable and flexible lace for the cake, a slightly different recipe is used.

The easiest way is to purchase a ready-made mixture of Merletti or SugarVeil. But their price is significant, and training on such raw materials is a sure way to discourage a novice master. However, experienced home confectioners who know how to read the ingredients on the label and in the certificate were able to create their own recipe and told how to make lace on a cake at home. And even if the names of the ingredients don’t mean anything to you, you can buy them, mix them, and get great results!

Ready-made mixtures are the simplest option for making lace on a cake.

Unlike classic icing, cake lace has plasticity - it can be bent and draped.

Lace on a cake can turn into three-dimensional shapes.

Decoration options

A cake with lace design has been on trend for several years, and the fashion for this dessert option does not subside. Confectioners manage to create unique decor every time, emphasizing the atmosphere at the wedding. There are the following options for decorating a birthday cake with lace:

covering the entire surface with paste with an imprint of an openwork pattern;
securing a thin lace ribbon along the edges of each tier;
lace figures - bows, butterflies, flowers placed on the top;
openwork pattern cascading along the side edge of the dessert.

Some confectioners do not use edible lace, but regular fabric or baking paper , not wanting to waste time creating openwork weaves. This option will be cheaper for the future newlyweds, but the effect will not be so unusual.

If the bride and groom have a limited budget, they can order only the base for the cake from the master, and make the lace themselves, after practicing several times.

Ingredients for preparing a special mixture

The easiest method to make a lace cake is to buy ready-made Marletti or SugarVell to create the mixture. However, their cost is quite high. These mixtures can be easily used by beginners in lace making. But experienced chefs know how to prepare the necessary mixture themselves.

The first step is to make a “special batch”.

It consists of the following ingredients:

35 g xanth gum (you can buy it at a store that specializes in soap-making products);
30 g starch (corn starch is best);
104 g of matodextrin (the ingredient is used in the food industry; it can be bought in one of the specialized stores that sell molecular gastronomy or sports nutrition products).

After all the components have been collected, they must be thoroughly mixed. You will get quite a lot of powder, about 100+ servings. The mixture keeps very well in any dry conditions.

Which color to choose

Particular attention is paid to the color design of the lace cake. The most common option is a white, cream, peach or pink shade of openwork ornament.

This lace looks like real lace, and guests do not immediately realize that it is edible after all. The base in this case can be of any color.

The black and white color scheme looks original. In this case, the base must be perfectly smooth, since all errors will be visible due to the contrast, so it is better to use a mastic covering.

A white cake with thin black lace can be complemented with bright red flowers, fresh, cream or mastic.

Monochrome combinations of bases and patterns, that is, made in the same shade, look original. For example, the cake itself may be blue, but the lace may be blue, and vice versa. The trend of recent seasons is to decorate white with white - a dessert in the same shade with thin lines of openwork ornament makes a lasting impression. It can be complemented with white lace butterflies and mastic roses.

Interesting!

How to make lace at home?

Typically, cake lace is made from elastic icing. There are several ways to create openwork beauty for a confectionery masterpiece.

And the first recipe is called “Cake Lace” made from elastic icing. Similar recipes are included in the categories: “food decorations”, “other decorations”. Making a lace cake at home is very simple, especially after reading our recipes, tips and recommendations.

Additional Tips

An openwork cake sometimes requires additional decorations, especially for the top part, which looks empty. The joints of the tiers in a multi-tiered cake can be decorated with beads of cream, decorated using a pastry bag or syringe. Edible beads, which are sold in confectionery stores, are used on the top and sides of the dessert.

To complement the vintage ambience, you can use edible or regular brooches. You shouldn’t get carried away either, since lace creates an almost complete design; you just need to supplement it with a few tenacious details.

Choosing a cake for a wedding celebration is no easier than choosing outfits for the newlyweds, so this process should be approached responsibly.

Lace wedding cakes can be called one of the most successful options - they do not require lengthy decoration, are suitable for different styles of celebration and can be combined with almost any filling. The bride and groom can rest assured that they will deliver the treat to the cafe safely, and the guests will appreciate the result.

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Black cake with currants

Recently, berry and fruit layers in cakes have become increasingly popular. For a black cake, blackcurrant confit can be an excellent addition in both taste and color.

Let's prepare it from:

300 g black currants;
90 g sugar;
10 g starch;
8 g gelatin;
48 ml water.

The order of preparing the berry layer and assembling the cake:

Soak gelatin in water. Blend the berries with a blender into a homogeneous mass, mix with sugar and starch, and then boil a little until the sugar dissolves and thickens slightly.
When the berry base has cooled to 60 degrees, add dissolved gelatin. After this, pour the confit into a ring with a diameter of 18–20 cm covered with cling film and freeze.
Bake two 20-22 cm cakes according to the above recipe. After storing in the refrigerator, dissolve each into two thinner cakes, layer them with black cream cheese. Place frozen confit on top of the cream between the second and third cake layers.

The assembled cake needs to stand in the refrigerator for some time so that the currant layer thaws. The cake can then be leveled and decorated to your liking. For example, you can use whole branches of blackcurrant berries, lightly dusting them with golden kandurin.

Cooking with mastic

Let them proclaim on all the pillars that cakes covered with mastic are the day before yesterday. This edible material is still relevant in the design of baked goods. In addition, a layer of colored mastic can always be carefully removed with a fork and not eaten to reduce the amount of dye that gets inside.

Watch this video on YouTube

To make black mastic, you first need to prepare a chocolate-colored sugar mass and then color it.

Ingredient proportions:

200 g dark chocolate;
180 g chewing marshmallows;
20 g butter;
45 ml milk or cream;
15 ml orange juice;
150 g powdered sugar.

Cooking method:

Melt chocolate and marshmallows in a container over steam or in a microwave oven. Combine the resulting mass with butter, milk and juice.
After this, all that remains is to mix the sweet powder into the liquid base, and the sugar mass is ready.

Chocolate mastic can be colored black in two ways: using food coloring and activated carbon.

In the first case, a little blue dye is dripped onto a piece of chocolate mass and everything is thoroughly mixed.
To color sugar paste with activated carbon, you need to crush its tablet into dust, mix it with a small amount of honey to form a paste, and then add it, like food coloring.

Watch this video on YouTube

The colored mastic should be allowed to lie for a day under the film so that the dye has time to saturate all the powdered sugar crystals. After this, the mass can be used to decorate baked goods.

With chocolate icing

You can paint the cake black using extremely black mirror chocolate glaze. It is ideal for chocolate drips and as a coating for mousse cake.

To prepare chocolate mirror glaze, you don’t need a kitchen thermometer or fancy, hard-to-find ingredients:

8 g leaf gelatin;
170 g sugar;
90 ml water;
50 g heavy cream (from 33%);
50 g cocoa powder;
40 g dark chocolate.

Preparation:

Soak the gelatin sheet in ice water.
Mix the recipe amount of water, sugar and cream in a saucepan and boil. Add cocoa powder to the boiling mixture and cook for one to two minutes.
After this, remove the glaze from the heat and add the broken chocolate pieces into it. Stir everything until it dissolves. Next, add the squeezed gelatin and stir everything again.
Now it's time to take out the blender and blend the glaze until smooth. This is done at an angle to prevent air bubbles from forming. The finished mass is filtered through a sieve and kept in the refrigerator, covered with film in contact.

Before applying to the cake, the glaze is heated to 44 degrees, blended again with a blender, filtered and used for its intended purpose. For example, you can use it to make beautiful streaks on a black currant cake or cover a Black Forest mousse dessert with it.

An important point: for drips, you should use chocolate with a cocoa percentage of 70%. But to cover the cake, it is better to take a product that contains no more than 55% cocoa.