Lacework is well-suited to wedding, shower and fondant-covered cakes. Usually done in white on pastel cakes, lacework requires nearly perfect pressure control.
Lacework is rated out of 5 by 3.
Rated 5 out of 5 by cattyw from This technique looks awesome and adds such a delicate, lacy look to your cake. You do have to have a steady hand but after making lots, your hand gets shaky. Just go slow. It will still work. Also, keep your pressure even so the size doesn't change. When holding the icing bag for a long time, the icing warms up too much to do a nice job. So either lay it aside for a break and let it cool off or have an extra bag of icing handy. I love this technique!!
Date published: 2010-12-06
Rated 4 out of 5 by blueeyedaries from I've piped out a VERY detailed Fleur De Lis for a birthday cake about two years ago... When I went to slide it off, it completely shattered :\ I DO NOT suggest fine detail piping unless you have a relatively thicker line to pipe towards, such as piping with a 3 or 4 and coming back with a smaller tip to add details. It really has the potential to be absolutely GORGEOUS!
Date published: 2013-03-08
Rated 5 out of 5 by angelicnwa from I love this look! I can't seem to do it right though. I have a very shaky hand and every time I try to do it, the frosting cuts out so it isn't consistent. I don't know whether it is how much pressure I am using or what. Some day I will accomplish this one.
Date published: 2010-12-01