Fashion inspirations are everywhere. Fabrics, textures and textiles offer a world of design inspiration, with cake designers translating the latest runway fashions into incredible edibles. Jeanette Bozic of Tiered Indulgence took inspiration from a frilly summer dress to create this easy-to-follow tutorial, combining Flexique and wafer paper with stunning results.
- Fondant Covered Cake
- 2 inch circle craft punch
- Wafer paper
- Flexique glue
- Small thin paintbrush
- 1 inch flat brush
- Corn Starch
- Silicone mat
1. Prepare the Flexique exactly as listed on the package. Place the wafer paper on your silicone mat.
2. Brush a thin layer of Flexique on the wafer paper using a large, soft, flat brush. Flip the wafer paper over and proceed to brush a thin layer on the opposite side, working diligently. Let this sit for about 15 minutes.
3. Using a large, flat brush, brush a small amount of cornstarch onto the wafer paper to remove any tackiness. Carefully lift off of the silicone mat, flip it over and brush cornstarch on the opposite side.
4. Using the craft punch, create circles with the wafer paper by punching through the wafer/Flexique.
Jeanette Notes: take care not to stretch the wafer paper while doing this as it will distort the circles.
5. Using a small paintbrush, apply a small dab of Flexique glue to the center of the circle.
MAGE: Step 56. Pinch the sides and hold in place for a few seconds for it to set. Repeat the previous steps until you have enough prepared circles for your project.
7. Apply a small amount of Flexique glue to the back of the ruffles and adhere to the side of the fondant covered cake.
Jeanette Notes: You may use colored wafer paper or you may use white wafer paper and color the Flexique. If you wish to color the Flexique directly, make sure to add the color when the flexique is in liquid form.
Before Jeanette Bozic ever set foot in a professional kitchen, she was a fine arts major looking for an outlet to express her creativity. Somewhere along the way she stumbled upon cake decorating, and as an artist, cake became her new canvas. In August 2007, Jeanette graduated from the French Culinary Institute in New York City with a Grand Diploma in Pastry Arts. Her time there was nothing short of extraordinary and kick started her dreams. In February of 2009 Jeanette was hired at the M Resort in Las Vegas as a pastry cook. With her determination in absorbing as much knowledge as possible alongside hands-on experience, Jeanette was hired at Bellagio Resort and Casino, where she became Assistant Pastry Chef. At the end of 2015, Jeanette made the route back to New York, where she stays true to her original inspiration and creativity by doing what she knows best—creating custom cakes and pastries for all to enjoy.