How To Create A Fifty Shades Of Grey Edible Lace Mask Cake
February 1st, 2017
In honour of the highly anticipated film ‘Fifty Shades Darker’ coming out this Valentine’s, we used edible lace to create these stunning masquerade masks – one for Anastasia, and one for Mr Christian Grey. Lace is a simple way to add a touch of elegance to your cakes, and it couldn’t be easier to use. Each unique design can be cut and coloured as desired, so feel free to experiment with them and achieve your ideal shapes and shades. We’ve also shown how using lace on a cupcake can add that touch of extravagance.
To make the cake, knead and roll out approximately 1 ¼ kg of white sugarpaste large enough to cover the top and sides of your cake. For a professional finish, smooth the surface with a cake smoother then place your sugarpaste onto your cake, cutting away the excess around the bottom. Carefully place a cake lifter or palette knife under the cake, then lift and place onto the board, attaching with a little royal icing. If you want to achieve a crisp look, use a Bellissimo cake smoother to create a sharp top edge.
Create a whole new trim by being creative and layering ribbons. We have laid the edible silver metallic lace over a black ribbon and completed the look with a white rose edged ribbon. Attach with some double sided tape or royal icing.
Now for the masks. Take a strip of ‘Art Deco’ edible lace and place a sheet of greaseproof paper over the top of it. Using a pen or a pencil, draw your mask shape, using the bold lace print as a guideline, and cut out with scissors to create a template. Using your template, cut your edible lace into a mask with a sugarcraft knife. Put your paper template aside, as this will be used later to help you create the second mask and ensure it is of a similar size to the first.
Use a poinsettia cutter to cut eye holes out of your lace mask. You can keep the lace petals to make flowers or to use as lacy cupcake toppers.
Place your edible lace mask onto a sheet of greaseproof paper, and spray it with some silver lustre spray to give it that glamorous sparkle.
If you want to neaten up the edges of your mask and make them more crisp, use a sugarcraft knife to gently shave the sides of your lace.
To create the black mask, dust your surface with a little icing sugar, and roll out some black modelling paste to your desired mask thickness. You can use sugarpaste to create this mask if you like, but modelling paste will hold its shape better, and is easier to work with. Using the template you made earlier, cut out the shape of your second mask with a sugarcraft knife. As before, cut out eye holes using a poinsettia cutter. To add extra detail and create a realistic material effect, use the design wheeler to imitate stitching around the edges of your mask and around the eye holes.
Attach thin matching ribbons to the backs of your masks, and place them on your cake, attaching with a little royal icing. Add a small bunch of foam ivory rose stems, before spritzing your whole cake using the edible non aerosol glitter spray pump in silver. Finish by attaching a few scattered sugar diamonds to your cake with some royal icing to add that extra sparkle.
We have used:
For the cake:
- 1 ¼ kg (approx) White Sattina sugarpaste
- Sattina royal icing
- Icing sugar
- Large non-stick rolling pin
- 12 inch round black cake drum
- 10 inch cake tin
- Double sided tape
- Palette knife or cake lifter
- Cake smoother
- Edible glue
- Greaseproof paper
- Black pen or pencil
- PME silver edible lustre spray
- Edible non aerosol glitter spray pump in silver
- ‘Art Deco’ edible lace
- Renshaw dahlia black Decor-Ice flower & modelling paste
- Design wheeler with 3 heads
- PME sugarcraft knife with insertion blade
- Clear jelly diamonds by House Of Cake
- Black ribbon
- White rose edged ribbon
- Bunch of 6 foam ivory rose stems