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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer.
We all have something to share...and we all have something to learn!

Black Cherry Fudge

Black Cherry Fudge
Have you tried Black Cherry Fudge? Click on the photo for recipe and instructions!



Wednesday, January 4, 2012

Earlene Moore's Enhanced Fondant Lace Tutorial

 "I consider lace to be one of the prettiest imitations ever made of the fantasy of nature; lace always evokes for me those incomparable designs which the branches and leaves of trees embroider across the sky, and I do not think that any invention of the human spirit could have a more graceful or precise origin."

 ~ Coco Chanel~


This tutorial, by Earlene Moore, shows us how to use her wonderful, new, enhanced lace molds -



Designs are already over piped for you to give you more dimension in the lace pattern.

Bottom (blank) pattern on each mold for marking your sugar dough.


"Blade" around the top of each design for trimming your sugar dough fast and easy.
 The firm ridge around the top of each design is what is called the "blade"

 ..  ....  .


     1.  Roll out the dough slightly thicker than the thickness for flowers. I normally do flower petals on the #5 setting on my pasta machine. The #4 thickness is good for the lace pieces. All pasta machines are not created equal - yours may be better on another thickness setting.
If you don't have a pasta machine, you can roll the dough out between 2 - 1/8" skewers Then roll it thinner - to about 1/2 that thickness

1_skewrs 2

2.  Imprint design outline using the back of the mold on your sugar dough. Imprint multiple patterns to cut apart

LaceMrkd 2

 3.  Cut around one imprinted design.  



 4.  Very Important
Dust the bottom side of the sugar dough to be placed down into the mold with a knee hi stocking filled with cornstarch.
Don't dust the mold - dust the sugar dough

Lay rolled sugar piece on top of the mold - cornstarch dusted side down.

step2-E 2

5.  Using a small rolling pen - roll over the top of this sugar piece multiple times with light pressure until "blade" has trimmed the mold



6.  Remove excess dough from around the mold


7. Press around the edges of the mold rolling the fingers in toward the center as your press firmly 


 8.  Press firmly over the entire surface to imprint the design into your sugar piece.

MoldPressed 2

If more detail is needed try using a stencil brush with a rubber band around the bristles of the brush 

 9.  To remove the sugar piece from the molds. Turn the mold upside down on a clean surface. Encourage one edge to begin to release the dough and roll back the mold away from the dough.
Scrunch the molded piece if you need it to be a little smaller. Stretch it slightly if you need it a little larger.

FondRemov 2


 Troubleshooting Tips:

If you don't get enough detail it could be
1. You didn't press hard enough
2. Your sugar dough was to firm

You can always place the sugar piece 
back into the mold and press firmer. 
Because the pattern to these molds is significant -
the sugar paste will fit right back into the pattern.
Molds can be used with Isomalt, fondant, 
gumpaste, chocolate and more
Handy Tip:

If you want to mold a chocolate piece
with the silicone molds
- warm the mold before filling
with warm chocolate.  

Extending Design Elements:

   Using individual elements in the molds and Enhancing the designs. 
All the molds have elements in them that can be used separately as a design enhancer. 

Here are the steps to this cake design elements.

13Carolyn 2   
1. Imprint just the portion of the mold you will need.
2. Press into the mold

 3. Trim around the design element needed angling in with a cutting wheel.


4. Neaten up the edges with the cutting wheel or a dresden/veining tool.

On the above photo, the full mold is used for the sides, but only the tip of the "Carolyn" mold is used for the next row up.
The bottom half of the mold is used for the center fill in design.

The only mold used on this entire cake was the "Carolyn" enhanced mold.

When purchasing a lace mold - look for all of the elements in that mold that can be separated and used independently   

Betty Mold

 Carolyn Mold

Peggy mold

Rebecca mold

Rosemary and Rose molds

Ruth mold

Sheila mold

Shirley Left and Right

The use of the molds make your design possibilities endless!!

The cake below was designed by Edna De La Cruz using Earlene's Enhanced Cake Molds.

Click here to see the gorgeous cakes created by other designers
using these wonderful lace molds.

And keep checking Earlene's Cakes
for new beautiful lace designs...
   More b 

This tutorial provided by
Earlene Moore
All Rights Reserved 2012

This material may not be republished or reproduced in any manner without the expressed permission of the author.

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The Tutorials This Week Were Generously Shared by



  • Jacque Benson
  • Rhonda Christensen
  • Denise Talbot
  • Diane Marks
  • Earlene Moore
  • Edna De La Cruz
  • Eleanor Heaphy
  • Glenda Galvez
  • Jennifer Dontz
  • Mame Recckio Wolfe
  • Mara Tirado
  • Samele Thorner
  • Sharon Zambito
  • Shirley Wilson
  • Sif Jensen
  • Toni Brancatisano
  • Brenda Donner
  • Jane Singleton
  • Bonnie Merchant

And to ALL of our Readers...



A Very Sweet Tutorial by Bobbie Noto

A Very Sweet Tutorial by Bobbie Noto
Love cookie decorating? Watch Bobbie's video tutorial for making these delicate Limoge China Rose cookies! Click on photo for Tutorial and don't forget to subscribe to Bobbie's Youtube Channel!

"Hope everyone has a sweet Valentines Day! " ~ Veronica Romo Arthur

"Hope everyone has a sweet Valentines Day! " ~ Veronica Romo Arthur
Any holiday is a great occasion to make a gingerbread house and Veronica Romo Arthur, owner of With Love & Confections, created this adorable Valentine's Day House! Click on the photo to visit and like Veronica's FB page!

Share a little love each day!

Share a little love each day!
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