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Lace Points and Filigree by Jo Ellen Simon of Nebraska Layout & Editing by Diane Shavkin NY |
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Important:
Be sure to adjust all the patterns to the desired size.
I first needed to make a pattern for the 3 lattice panels. |
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Using what I had on hand, I made my own pattern from gum paste cutters and some imagination. Important: Be sure to adjust all the patterns to the desired size. I first needed to make a pattern for the 3 lattice panels. |
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The next step was to place the pattern on the curved side of a flower former and cover with waxed paper. |
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The lace points
pattern was placed on a cookie sheet and covered with waxed paper.
I simply piped over the patterns with royal icing. I piped the lattice frame twice for strength. |
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I lightly greased the ball mold and piped cornelli lace with an icing band around the bottom for strength. |
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The center bow and bell pattern was outlined with royal icing and then filled in with silver and white royal icing "run sugar". (To make the "run sugar", thin down the royal icing with water. To test the mixture for correct consistency, let a drop of thinned-down, royal icing fall into the middle of the mixture. If the "drop" disappears by the count of 9 or 10, the mixture is of the correct consistency.) |
| Assembly:
On a piece of paper trace the outline of the ball mold and make a slightly larger circle. Cover pattern with waxed paper and pipe royal icing on the bottom of each lattice panel and space evenly around on the smaller inner ball circle. Attach bow and bells run sugar in the center. Use white run sugar to fill in to make the base. Warm oven to 250 degrees, turn off oven and place ball mold with cornelli lace still on it in oven for 1 1/2 minutes. Remove mold and carefully remove cornelli lace. Pipe royal icing on top of every lattice panel and carefully place cornelli lace dome on top. For the finishing touch, attach lace points to the dome edge and around base. (It is suggested to make at least 3 lace points to each one needed to allow for breakage). |
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