Creating Stenciled Wedding Cakes: A Step-By-Step Guide

Stencils can be used to decorate a wedding cake with intricate designs and patterns. The process involves placing a stencil on a well-chilled cake, spreading icing over it thinly, and then carefully removing the stencil. This technique can be used on fondant or buttercream cakes, although it is important to ensure that the icing is stiff enough to prevent seepage under the stencil. Creating custom stencils is also possible by using stencil plastic, a cutter, a glass cutting board, and a printer for the desired design.

Use a homemade or premade stencil

Using a homemade or premade stencil on a wedding cake is a super simple way to get detailed designs. You can make your own cake stencil by tracing a cake pan or a round object, leaving a little space for the tab that you will hold when using the stencil. You can also use a cake pan as a template for the stencil size, ensuring that it matches the size of your cake. Then, use a small round object to trace a tab on one or both sides of the stencil. Next, use a sharp craft blade to carefully cut out the stencil, making sure that the marker is on the scrap pieces rather than on the finished design.

Alternatively, you can purchase premade stencils online or from craft stores. When using a stencil on a wedding cake, it is important to first ensure that the cake is chilled, as this will help the stencil stick to the cake without leaving marks. Place the stencil on the cake, spread the icing fairly thin, and gently pull the stencil away. Re-chill the cake between each stencil application to prevent the stencil from sticking to the frosting.

When using royal icing, it is important to wait until the icing is dry before placing the stencil on top. You can also use a self-adhesive bandage to hold the stencil in place while you work. For designs with larger openings, the icing can be slightly thicker, while for small and detailed stencils, the icing should be thinner.

Ensure the cake is chilled

Ensuring that your cake is chilled is a crucial step in the stencilling process. It is important to place your cake in the fridge to cool for 30 minutes to an hour before stencilling. This will help the icing set and prevent the stencil from sticking to the frosting and leaving marks.

After applying the stencil, it is equally important to re-chill the cake between each stencil application. This will ensure that the icing remains firm and that the stencil does not smudge or stick to the cake.

If you are working with a multi-tiered cake, it is advisable to stencil each tier separately before stacking them. This will make it easier to handle the cake and apply the stencil evenly.

Additionally, if you are transporting the cake, it is recommended to keep it chilled until you arrive at your destination. This will help maintain the cake's structure and prevent the icing from melting, especially if using buttercream.

By following these steps and ensuring that your cake is properly chilled, you will achieve crisp and precise stencilling results for your wedding cake.

Apply a thin layer of icing

Applying a thin layer of icing, or a crumb coat, is an important step in achieving a professional-looking cake. This step will help you lock in any crumbs for a polished look once the final layer of icing is applied. Here is a detailed, step-by-step guide to applying a thin layer of icing to your wedding cake:

Preparation:

Before applying the crumb coat, ensure that your cake is well-prepared. Level the cake layers by slicing off a thin and even layer from the top of the cake to create a flat surface. This step is crucial if your cake has a domed top, which is common with light and fluffy cakes. Chill the cake layers in the refrigerator for at least 2 hours or overnight before levelling.

Icing Application:

• Once your cake layers are levelled and chilled, it's time to apply the crumb coat.
• Scoop a generous amount of icing onto the very top of the cake.
• Using an offset spatula, spread the icing across the top of the cake in a very thin and even layer.
• Allow the excess icing to hang over the edges of the cake.
• Once the top is evenly coated, use the overhanging icing and spread it down the sides of the cake, rocking the spatula back and forth.
• If there is not enough overhanging icing to reach the bottom of the cake, add a small amount of extra icing to the tip of the spatula and apply it to any uncovered spots.
• Continue this process until the entire cake is coated in a thin layer of icing.

Smoothing and Chilling:

• After applying the crumb coat, use a cake scraper or offset spatula to smooth out the sides of the cake.
• Hold the scraper or spatula parallel to the side of the cake and begin to rotate the turntable with your other hand, pressing the scraper into the icing as you turn.
• Rotate the cake about a quarter turn, then stop and remove any excess icing that has built up on the scraper.
• Repeat this process until you have smoothed out all sides of the cake.
• Use the offset spatula or cake scraper to smooth out the top of the cake as well, pulling the excess icing towards the centre.
• Finally, chill the cake in the refrigerator for about 30 minutes to set the crumb coat.

Remember, the crumb coat does not have to be perfect. Focus on achieving a thin and even layer of icing to lock in crumbs. Once the crumb coat is set, you can apply the final layer of icing for a beautiful, polished wedding cake!

Re-chill the cake between stencil applications

To ensure a clean stencil application, it is important to re-chill the cake between each stencil application. This is because the icing needs to be firm and dry for the stencil to be removed without sticking to the frosting and leaving marks.

To achieve this, it is recommended to chill the cake in the refrigerator for at least a few hours or overnight to allow the icing to harden. The cake should be well-wrapped to prevent condensation from forming on the surface, which can cause the royal icing to bleed.

Additionally, it is important to clean the stencil after each use to prevent any residual icing from transferring to the cake in unwanted areas. This can be done by washing the stencil in very hot tap water and drying it thoroughly.

By following these steps, you can ensure that each stencil application is crisp and clean, creating a beautiful and professional-looking wedding cake.

Clean the stencil after each use

Clean your stencil immediately after each use. Use warm soapy water to wash your stencil, patting it dry and leaving it to dry fully before using it again. To speed up the drying process, you can use the fan in your oven, but make sure the heat is off.

If you are working with royal icing, it is advised to test your stencil and icing on a rolled-out piece of fondant to check that the consistency is right. This will ensure that your icing is thin enough to showcase all the fine lines and not bleed through.

If you are using buttercream, it is important to mix it by hand before use to knock out any air bubbles that may have formed. This will ensure a nice smooth finish.

Before you start stencilling, it is a good idea to test your stencil on a small amount of buttercream spread onto a board and chilled in the freezer. This will allow you to check if your buttercream is thin enough and has enough colour.

Frequently asked questions