Okay, burlap is not the rage at weddings it was last year, however, despite what some trendsetters would have you believe, there are still many who love its vintage good looks! All you have to do is go to a wholesale floral design center and you will see it is still popular. Not to mention, I see that Pantone’s new 2016 spring color “Iced Coffee” is still being paired with burlap. So, it makes sense that brides will still want to incorporate it onto their wedding cake.
When I was looking on the Internet at how burlap was being used I was amazed to see it was sometimes being placed directly onto the cake. The reason for this surprise is that burlap is notorious for shedding some of its itchy fibers. I must admit it does look quite nice, however I’m not sure how tasty it might be if bits of hairy fiber were to end up on the icing and ultimately in someone’s mouth. Even though most of my creations on this website are created with dummy cakes, I still like to make them as if someone was really going to eat them. With that in mind, when I was thinking about making my Lemons, Daisies & Burlap cake I wondered how I was going to create some edible burlap? I thought you might like to learn how I did it.
There is a very nice silicone mold available for just this textural effect and if you are going to be making lots of cakes with burlap it might be a good investment (see source below). However, I didn’t see a lot of burlap projects in my future, so purchasing a mold wasn’t an option. That is why I put on my thinking cap and came up with what I think is an easy, inexpensive and pretty decent looking alternative. I am willing to bet your loved ones and/or customers would really appreciate you sacking the idea of using real burlap and instead opt for making edible burlap with either a silicone mold or using my technique below.
Edible Burlap Tutorial
You Will Need:
A piece or picture of burlap (optional) as a reference
Beige or Tan colored gumpaste and fondant mixture or straight fondant
PME Design Wheeler (optional)
Petal Dust (brown and beige)
Roll out and cut the fondant or fondant mixture to the desired length and thickness you need for your project. I used a hand cranked pasta machine with the #1 setting which made it a lot easier to deal with creating an even thickness. Next draw “slightly” wavy vertical lines about ¼-inch (3mm) apart with the straight edge wheel cutter. Only depress the tool deeply enough to make visible lines making sure not to press too hard or you will cut through it. Now repeat these same wavy lines horizontally. It might be helpful when drawing your lines to look at a piece or picture of burlap as an inspiration. FYI: Please note that as you are drawing your lines your strip will increase in size because the process stretches out the fondant or fondant mixture.
At this point it will look nice, but I found that when I used my PME Design Wheeler to make some additional vertical and horizontal lines it gave the fondant/gumpaste even more depth and texture. This is because this tool’s “plain” edge wheel is slightly thicker and has a duller edge than that of the straight edge wheel cutter’s wheel, so it creates different width lines much like the thread pattern in real burlap.
To finish off the outer edges of your stripes cut tiny slits to give it a frayed look.
While it is still fresh (pliable) it is ready to be dusted with some light brown petal dust. Brush it into the grooved lines. I used a narrow brush to achieve this. Then additionally go back over just a few of the grooves with a darker brown petal dust.
It is now ready to be glued onto your cake.
RTU Burlap Silicone Mold Source