We’ve combined the innovative ideas of Icing Images ® and SugarVeil ® products to demonstrate the possibilities they can bring to cake design. This Eiffel Tower cake, fit for a Parisian-themed wedding, is just one example of how easy-to-use products can transform a simple cake into an elegant, professional design.

As seen in Cake Central Magazine Volume 1, Issue 7.

• Approximately 12 Icing Images icing sheets
• Fondant
• SugarVeil ® Confectionery Icing

Tools

• Icing Images Printing System
• Eiffel Tower Template
• Toile Template
• Fluer de lis template
• Scissors
• Ruler
• 3 skewers
• Small paintbrush
• Gum glue, water or piping gel
• Pizza cutter
• SugarVeil ® Lace Mat
• Confectionery spreader
• Shortening
• Craft knife
• Circle cutter (1 inch)
• Scotch ® tape

Step 1

Prepare Sugar Veil according to the packaged directions.

Step 2

Grease your SugarVeil ® Lace Mat and using a confectionary spreader, spread the sugar veil over the lace mat from top to bottom, left to right, and then diagonally. Let sit overnight. Repeat this step for desired amount of lace.

Step 3

Once the lace is dry, remove from the mat and cut into desired shapes.

Step 4

Using graphic design software, create the images you would like to impress on your cake with Icing Images ©. We used a 10-inch-by-6-inch toile-patterned Eiffel Tower, 2 sheets of toile pattern used for swags, and 1 sheet of a fleur de lis pattern to be used for medallions and dressing the board. You can use stock images to find the image you’d like to use, as they are license-free and high-resolution.

Step 5

Print your images.

Step 6

Rub a sparse amount of shortening to the cake where you will be applying the Eiffel Tower.

Step 7

Cut the Eiffel Tower image into 3 equal sections.

Step 8

Trim the Eiffel Tower so the cutout is clean and free of excess paper.

Step 9

Apply the Eiffel Tower cutout to the area of the cake to which you’ve applied shortening.

Step 10

Mark your cake every 3 inches where you will attach the swags.

Step 11

Apply your SugarVeil ® lace pieces onto the cake on the markings. Repeat around all 3 tiers.

Step 12

Roll a piece of fondant ⅛ inch thick, and rub a small amount of shortening on it to cover the whole surface. Apply the toile pattern to the fondant.

Step 13

Using a very sharp craft knife or pizza cutter, cut the imaged fondant into 2-inch-by-three-inch strips.

Step 14

Lay a strip over skewers or dowels, and use your fingers to smooth over the dowels to create ridges. Make sure to smooth lightly so as not to smudge the image.

Step 15

Pinch both ends, and using piping gel apply the swag onto the cake, laying over a lace swag. Trim the excess with a palette knife. Repeat steps 14 and 15 until every tier is complete with swags.

Step 16

Using scissors, cut out each fleur de lis individually.

Step 17

Apply a thin layer of shortening on a cake board, and apply the fleur de lis around the cake board in desired pattern.

Step 18

Roll fondant ¼ inch thick, apply a thin layer of shortening, and using a circle or oval cutter, cut out circles. Repeat until you have enough to cover the meeting points of each swag.

Step 19

Apply a cut-out fleur de lis to each medallion. Using piping gel, attach the medallions to cover the meeting points of each swag.

Notes:

Store your Icing Images in airtight containers away from sunlight until ready to use. If necessary, trim your Icing Images using scissors. Store Sugar Veil between 2 sheets of parchment paper in a food storage bag away from sunlight. Use the highest quality inks and icing sheets to ensure minimal tearing and/or smudging.

Templates used in the Eiffel Tower Cake Tutorial