The Cake Blog

DIY Lacy Sugar Doilies

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Just in time for Valentine’s Day, things are about to get a little lacy.  Crochet, lace and doilies have been making an appearance in weddings and parties for months now.   We see lace doilies being repurposed for garlands, favors, gift wrap, lanterns, corsages and more!  So why not add this same touch of vintage charm to a cake?

Our contributor, Miso of Miso Bakes, created today’s oh-so-cute button cake based on one of her earlier designs.  This time, Miso gave the cake a more delicate and feminine touch by adding some sugar doilies.  With sugar buttons that gradually progress from a soft pink to a deep red (love the subtle ombre nod) along with a few perfectly placed hearts, this cake is just adorable!  And as a Valentine’s treat for you, Miso is sharing a super simple tutorial for the doilies!  So first, let’s enjoy this delightfully Cute as a Button Cake… and then we’re on to the Lacy Sugar Doily DIY!

DIY Lace Sugar Doilies | by Miso Bakes

I love the flirty little doilies, peaking out between the two layers of cake!  Not to mention the overall Valentine’s vibe!  Let’s take a closer look at these delicate sugar doilies and the ombre buttons as well.

DIY Lace Sugar Doilies | by Miso Bakes

Just lovely, isn’t it?  I have a feeling that you’re going to be excited when you see this tutorial.  These sugar doilies are as easy as 1… 2… 3!

Sugar Lace Doily Tutorial | by Miso Bakes

DIY LACE SUGAR DOILIES
tutorial by Miso Bakes

STEP 1 : Roll out white sugarpaste and cut it out with a multi-petal flower cutter. (Even the cutters from the carnation tutorial will work!)

STEP 2 : Using the tip of a small round piping tip, cut out little dots around the border of the flower. Or, you may wish to make any pattern your heart desires.

STEP 3 : Frill and thin out with roller, and voila! You’re done!

A huge thanks to Miso of Miso Bakes for sharing this lovely cake and tutorial with us today!  I hope you’ll give her three-step, Sugar Doily Tutorial a try!

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.

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Comments

  3. So awesome; trying this right now and we will see how it turns out, but I am making them to go under my cake truffles that I made as a Valentine’s gift!

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