Sugar Artist Edna de la Cruz from Design Me a Cake is known for designing elegant cakes with a "Wow"
effect! This cake is no different. Using edible paper art in many forms, she designed this elegant blissful
cake which is just breath taking.
Materials
Covered Petal Cakes and Round Cakes.
Sweet Accents™ Food Safe Die Cutting and Embossing System
Designer Borders & Flowers and Flourishes Sweet Accents Dies
Food Safe Daisy Punch
iDesign™ number 98 printed, using an Icing Images Premium™ Icing
Sheet and using an edible printer. (If you do not have an edible printer,
Icing Images can also print and ship an edible iDesign for you.
Tylose Glue
Piping Gel
Airbrush (red with lemon extract)
White, Red & Yellow DECOgel™
Design Me a Cake Super Pearl Mold
Design Me a Cake Sunflower/Daisy Center Mold
Design Me a Cake Wire Gauge 24
Petal Dust (color: Greenbean)
Icing Images Premium Wafer Paper (colors: white, red and green
Dowel Rod
Decorating Petal Cake
Start with a fondant covered petal cake. Measure the
height of the cake to determine how high you want the
border. Make sure that the border will rise slightly above
the height of the cake. Using the Sweet Accent Die Cutting
and Embossing System, cut the printed iDesign Icing Sheet
with the Scallop Die from the Sweet Accents Designer
Borders die set.
When applying the image on the petal cake, cut the
paper to the width of each petal to ensure that the
paper will be flat against the cake. Adhere the icing
sheet to the cake using tylose glue or piping gel. Be
careful not to use too much glue or gel.
Add additional
effects to the icing
sheet by airbrushing
the paper lightly
with red airbrush color diluted with lemon extract.
To make two different colors pearls to act as borders on the bottom of
the cake, first mix white and red DECOgel and pour in to the Super
Pearl Mold and let it set. Then repeat the same process with yellow
and white DECOgel. Once set lay the pearls around the border using a
little bit of melted DECOgel as the glue to adhere the beads.
Creating Flowers
To create the centers of the daisy, use the Sunflower/daisy center
mold. Using wire gauge #24 shape the end of the wire in an L shape
so the wire will have a strong bond with the gum paste. Make a ball
of gum paste and place it in the mold and then add the wire to the
gum paste with a very light amount of tylose gum glue. Let it dry
overnight before adding the petals to the flowers.
To create the daisy use a
food safe Daisy punch or
the food safe Sweet
Accents™ Flowers and
Flourishes die to cut the
wafer paper flowers. The
daisy can be created with two layers, but adding a third layer
gives a fuller look to the flower. To adhere the layers
together, add tylose glue to the back of the center.
Slide the wire through the center of the daisy then slide the first wafer paper daisy cut out with the
shiny side facing up and then add a very light amount of tylose glue to the wafer paper daisy. Too much
glue can make the paper melt so make sure to add a very light coat. It is best to slide the first layer of
the daisy on all the flowers you are making and then dry them upside down. Once dry, add the second
layer making sure that the petals of the second daisy go in between the petals of the first layer. For the
last layer place them in a Styrofoam ball to dry making sure all layers dry in different positions to create
full daisies.
To create the smaller daisies, follow the same instructions however glue the rough side of two pieces of
wafer paper together using piping gel. Use piping gel to add the gum paste centers. Let dry before
placing them on the cake.
Leaves
For the leaves, fold a piece of Icing Images Premium green Wafer Paper 4 times. Cut long thin leaves.
Dust the wafer on both sides with "green bean" petal dust. The color won't be smooth but it will look
great.
Roll the tip of the leaf with a dowel rod.
Using piping gel, glue the rough sides of the red and
yellow Premium Wafer Paper together.
Using the vine from the Flowers and Flourishes die
set, cut the wafer paper using the Sweet Accents
Machine creating the cutting sandwich as follows:
Pink Board (C), Wafer Paper, Die, White Plate (A).
Roll the cutter through the machine.
Use as many dies as desired from the Flowers and Flourishes die set
to embellish the cake.
Use the gum glue or a very small dab of water to adhere them to
the cake. Add small daisies to complete the design.
Edna de la Cruz has been interested in creating
beautiful things with her hands all her life. She
began as a fashion designer doing fashion shows in
Central Florida.
Over 18 years ago, she decided to try her hand at
cake decorating. She took basic classes with Wilton
and fell in love with the art. Edna worked at a
custom cake shop as the Wedding Designer for over
7 years and now owns her own company. Some of her work and tutorials have been featured in
magazines like Cake Central Magazine, American Cake Decorating Magazine, Imagen, El Nuevo Dia and
other publications. Today, she not only designs wedding cakes, but she teaches both through her
instructional DVDs and in classrooms throughout the country. Edna has been invited to be a judge at the
prestigious shows including the Oklahoma State Sugar Art Show (OSSAS), run by Kerry Vincent and other
shows around the Country. Edna teamed up with Paul Joachim and won the Food Network Challenge,
Extreme Aliens. You can see examples of her work at her website www.designmeacake.com