Wedding Cake Borders: To Use Or Not To Use?

Adding borders to a wedding cake is a great way to elevate its design and make it stand out. There are many ways to create a border, from using piping techniques to applying a ribbon or fondant. Piping borders can be done in various shapes, such as shells, scrolls, rosettes, or fleurs-de-lis, and can be made using buttercream, royal icing, or other types of frosting. When piping, it's important to hold the bag at the correct angle and apply even pressure to create the desired effect. Another option is to use a ribbon as a border, which adds colour and texture to the cake without using food colouring. This method involves carefully wrapping a ribbon around the cake, ensuring it doesn't touch the cake surface to prevent staining. Fondant can also be used to create borders, offering a versatile way to decorate and personalise a wedding cake.

Using ribbon as a border

One of the biggest concerns people have when using ribbon on a wedding cake is whether it is safe to do so. The answer is yes, as long as the ribbon does not touch the cake. If the ribbon comes into contact with buttercream, it will quickly start to stain from the oils in the frosting.

To prevent the ribbon from touching the cake, you can first line the cake with a strip of parchment paper. The parchment paper should be slightly shorter than the ribbon so that it doesn't show. You will need enough parchment paper to go around the cake with about a 2-inch overlap where the ends meet. Tape the parchment paper to itself to keep it in place.

Next, wrap your ribbon around the cake over the parchment paper strip. You can use a non-toxic glue stick to adhere the ribbon to itself. Again, you should have about a 2-inch overlap so that you can glue the ribbon to itself.

For buttercream cakes, it is recommended to wait until just before delivery to apply the ribbon. Keeping the cake cold will make it easier to apply the ribbon without messing up the frosting.

If you are using a fondant cake, you can attach the ribbon using a small craft paintbrush and either water or sugar water. Be sure to dust the top of the ribbon with a light layer of cornstarch before applying it to the cake to prevent it from sticking to itself.

When applying the ribbon, start at the back of the cake and unroll it, making sure it touches the board on the bottom. This will help to ensure that there are no gaps between the ribbon and the board. When you get back to the starting point, trim the ribbon and you're done!

Piping rosettes or roses

To pipe rosettes, start by crumb coating your cake. This will help trap in any rogue crumbs and create a smooth surface for your rosettes. If you plan to use colourful buttercream, it is recommended to use the same colour for the crumb coat as you do for piping the rosettes. This will help camouflage any gaps between them.

Next, fill a piping bag with your chosen frosting and hold it perpendicular to the side of the cake. Start at the bottom and slowly pipe a spiral, starting from the centre and working your way out. To create a rosette, stop squeezing the piping bag and continue moving your hands in the same direction until the buttercream separates from the tip. Try to pipe the rosettes in the same direction and make them roughly the same size.

When piping rosettes on a cake, it is helpful to make two evenly spaced lines around the cake with an offset spatula. This will serve as a guide for piping three even rows of rosettes that are evenly sized and spaced. End each rosette where you can cover the tail with another rosette to achieve a super clean and cohesive look.

For a rosette cake, pipe rosettes all over the sides and top of the cake. Start with the sides by piping as many rosettes as you can fit in a straight line horizontally. Then, fill in each row of rosettes above the first. For the top of the cake, pipe the outer perimeter first and work your way in towards the centre.

If you want to add some colour to your rosettes, you can use gel food colouring or natural food colouring. Gel food colouring is recommended as it is thicker and more concentrated, so it won't change the consistency of your frosting.

Using fondant rope

One method is to use an extruder to produce nice, even ropes for the border. This keeps the rope clean and consistent, and it can be left as is or decorated further. For example, you can use a small cookie cutter to add detail to the rope before attaching it to the cake. You can also twist two ropes together to add more colour and texture to the border.

Another way to create a fondant rope border is by braiding. To do this, you make two or three long "snakes" out of fondant and swirl them together to form a braided rope. This can then be placed along the border of the cake.

When attaching the fondant rope to the cake, a little water can be used to help it adhere to the base of the cake. It is recommended to use leftover fondant for the rope to avoid waste.

Fondant rope borders can be further decorated by using silicone moulds to create patterns or shapes in the rope. For example, there are moulds available to create a braided or twisted rope effect, as well as moulds with nautical themes such as anchors and knots. These moulds can be purchased from online craft stores such as Etsy.

Piping shells

To pipe shells, you will need a piping bag and a star tip. The size of the star tip depends on the size of your cake. For a wedding cake, a #21 or #22 star tip can be used for the bottom tier, with the size of the tip decreasing as you go up each tier. For smaller cakes, a #14 or #18 star tip is recommended.

To pipe shells, hold the piping bag at a 45-degree angle from the surface of the cake. Squeeze the bag and apply pressure to create a star shape, then release the pressure and lift the bag. To pipe a shell border, start by piping a star at a 45-degree angle. Then, as you release the pressure, bring the bag down and out to form a narrow tail. Each shell should cover the tip of the previous shell. The key to piping realistic-looking shells is in the way you move the bag from right to left and the amount of pressure you apply at specific times during this movement.

It is important to practice piping shells to develop a feel for pressure consistency. You can practice on a cake turntable, a foil-covered board, or on wax paper. You can also play some music or chant a rhythm to yourself while you pipe to help with consistency.

Using pearls as a border

Adding borders to wedding cakes is a great way to add detail and charm. One way to do this is by using pearls.

A pearl border can be created by using fondant or gum paste. This is a simple method for beginners and does not require much practice. One can also use royal icing to pipe a pearl border, but this can be trickier and requires more practice.

To make a pearl border using fondant or gum paste, one will need the following:

• Fondant or gum paste (preferably fondant)
• Duster with corn flour
• Tylo powder (only needed for fondant)
• A sharp knife or a metal spatula
• A silicone mold (preferably with three different sizes: 6, 8, and 10 mm)
• Edible glue

First, knead the fondant or gum paste and add a pinch of tylo powder to make the fondant easier to work with. If using gum paste, tylo powder is not needed. It is important to keep the fondant covered when not in use, as it will dry out and become unusable.

Next, dust the silicone mold with corn flour to ensure the pearls can be easily removed. Roll out the fondant into a long "sausage" shape, approximately the same size as the mold. Place the fondant on top of the mold and gently press it in with your fingers. Trim any excess fondant with a spatula or sharp knife, being careful not to cut the mold.

Gently press the fondant into the mold again to ensure all holes are covered and remove any remaining excess. Place the mold in the freezer for 5 minutes to firm up the fondant. Then, flip the mold upside down, bend it backward, and the pearls will come out easily. Allow the pearls to harden for 5-10 minutes before use.

To calculate how many pearls are needed, measure the diameter of the cake and compare it to the size of the pearl borders/mold. To attach the pearls to the cake, apply a small amount of edible glue to the border and press the pearls gently onto the cake, ensuring the flat side is against the cake.

Using a pearl border on a wedding cake adds a touch of elegance and can be a beautiful way to incorporate the wedding theme, especially if the bride is wearing a pearl necklace. It is a unique and memorable way to decorate a wedding cake.

Frequently asked questions