In today’s free cake tutorial, I’m going to demonstrate a Sweet Eyelet Cake! The look is so elegant, and these accents can be used on cakes for all occasions with no special tools!
I just love eyelet fabric—especially in white. It’s the fabric that always reminds me of summertime (which is probably why I just had to make it yesterday–I’ve been longing for spring and summer lately!).
I have a feeling that some of you out there have never tried making fondant eyelet accents, which is why I hope you’ll love this blog tutorial. It’s an effect that is a little bit sweet…. a little bit fancy….and secretly very simple! (Hooray!) —
I’m going make an eyelet circle of fondant to lay on top of my 6″ buttercream-frosted cake (it was actually slightly larger than 6″ wide after I frosted it with buttercream).
Here’s how it works…
I usually use Satin Ice fondant, which is very white…but not quite as white as my cake pedestal. So, I decided to knead in a little Americolor Bright White coloring gel into my fondant to make it a shade whiter. It worked! (I know, OCD alert! :0) )
By the way, my buttercream is tinted with a very small amount of Americolor Teal coloring gel.
Now for the bow…. (my first choice is to use gum paste or fondant mixed with a little CMC or Tylose rather than just using plain fondant. It will dry faster and stronger.)
Form your loops…
Allow to dry for a while with bits of paper towel or plastic wrap within the loops. Mine was dry enough to hold it’s shape (but still soft) after about an hour. I then wrapped a little piece of fondant around the center to form the knot, and made some ribbon tails too.
I piped a few clusters of dots around the sides of my cake (using the same piping bag as before).
Ahhhh…. if only I had time to do cupcakes. That will be for another time! Thanks for stopping by!
sensillo, diferente y hermoso…gracias por compartir
things look so much easier when explained beautifully like you do….thanks
like very much. want to join you.
I love it.. im going to make one for my mother in law on mother’s day. .thanks
Beautifully !,!!!!!!!!!
I love this and will surely try it.
Got to say just so beautiful. You make every thing so easy for me.
Love this Melissa!! I’ll add this to my “try this one” list :)
So Beautiful! Can I use glaze icing instead of royal for the piping or would buttercream work? I really find making and using royal icing a trial. Thanks
Hi Omotayo, If you prefer not to use royal icing , I think buttercream would be the best choice, using a tip 2.
I love this! Thanks for re-posting on Facebook. I don’t know how this passed me by. Glad that I caught it this time. :)
Love this style of caking we call it broderie anglais here in Australia .. love it so much I even bought the plunger cutters from china lol but I love the way you have made the similar pattern simply with out cutters… that is the true test of a caker :)
@Melissa & Helen- Thank you!!! xoxo
Thanks for sharing and showing how simple but effective this is.
Love it!!
Beautiful, I love it, thanks for sharing
Hi Norzah, Thank you for your nice comment!
Hi Melissa,
My hand always shacky and not sturdy when piping on cake, is there any way or technic to overcome it, thanks.
Hi Norzah, I find that I pipe smoothly when moving my entire forearm and keeping my wrist straight. This may help you. You could also go a step up with your round piping tip. For instance, I personally find that piping with a tip 3 or 4 doesn’t show shakiness as much as a tip 1 or 2. If your buttercream is very thick, it can also cause issues because of the pressure that you have to apply in order to pipe. If this is the case, just add a bit more liquid to your frosting recipe. The more piping that you do, the easier it will become. I hope this helps!