Create an Elegant Vintage Cake with Ornate Fondant Details

Learn how to decorate a stunning vintage inspired two-tier cake – with a piped icing style finish – using beautifully detailed silicone moulds from Katy Sue Designs.

In this step-by-step tutorial, Lynsey from Bibbidi Bake Co demonstrates how to use the Large Oval Vintage Frame Mould, Medium Ruffle Mould and coordinating floral moulds to create an ornate celebration cake with soft ruffles, elegant textures and classic vintage styling.

Step 1 – Prepare the Large Oval Vintage Frame Mould
Lightly dust the Large Oval Vintage Frame Mould with cornflour, then tap out the excess so only a fine coating remains.
Knead your dusky blue fondant until pliable, then press it into the centre of the mould. We recommend Renshaw Extra fondant – this firmer fondant will release more cleanly while still picking up all the beautiful detail.
Work the fondant out towards the edges with your fingers, making sure every part of the design is filled. Use a fondant smoother dusted with cornflour to press the fondant firmly into the mould and level the back.

Step 2 – Trim and Release the Frame
Use a palette knife to trim away any excess fondant from the edges. Tidy the back with your finger, pushing the fondant into any small gaps so the mould is fully filled.
Gently flex the edge of the silicone mould all the way around to loosen the fondant, then turn the mould over and gradually roll it back to release the frame.
Leave the frame to dry for around 15–20 minutes. It should firm up slightly but remain flexible enough to curve around the side of the cake.

Step 3 – Cut Out and Attach the Frame
For this design, the centre of the oval frame is cut away. Lightly grease a craft knife blade with a little vegetable fat (such as Trex), then carefully cut around the inside of the frame.
Brush a small amount of edible glue onto the back of the frame and place it onto the cake. Use your fingers to gently reshape the oval if needed.

Step 4 – Make the Fondant Ruffles
Dust the Medium Ruffle Mould with cornflour and tap away the excess. Roll white fondant into a sausage shape, then press it into the mould using your fingers.
Make sure the fondant fills the lower ruffle detail, then trim away the excess along the top with a palette knife. Turn the mould over, flex the sides and ease out the ruffle.

Step 5 – Add Ruffles to the Cake
Add edible glue directly to the cake where the ruffle will sit, then place the ruffle onto the top edge of the tier. Continue adding sections until the border is complete.
Next, add vertical double rows of ruffles down the sides of the cake, using a cake scraper to help keep them straight. Finish the bottom edge with more ruffle pieces for a neat decorative border.

Step 6 – Create the Serrated Rope Swags
Prepare the Serrated Rope Border Mould with cornflour, then press a sausage-shaped piece of white fondant into the middle rope section. Trim the excess, turn the mould over and flex to release the rope.
Cut the rope into equal sections, around ten ridges per piece, to create a pretty swag effect. Attach these pieces around the top tier with edible glue, starting beneath the oval frame and continuing around the cake.

Step 7 – Make Roses and Leaves
Use the 4 in 1 Roses Mould to create fondant roses in a dusky pink shade. Press the fondant into the rose cavity, smooth the back, flex the mould and release.
Make a selection of green fondant leaves using the Rose Leaves Mould. Using a variety of sizes adds interest and helps create a fuller floral arrangement.

Step 8 – Add the Floral Details
Attach the larger rose and leaves inside the oval frame to create a focal point. Use only a small amount of edible glue so you can adjust the positioning before it sets.
Add smaller roses and leaves to cover the joins in the rope swags around the top tier. Use a light touch when attaching them so you don’t squash the detail.
Repeat smaller rose and leaf arrangements in each panel on the lower tier to bring the whole design together.

Finishing touch
For a final pretty detail, attach small ribbon bows to the tops of the ruffle sections using a little royal icing. This gives the cake a delicate, decorative finish and enhances the vintage style.
The finished cake is full of elegant moulded detail, from the ornate oval frame and soft ruffles to the rope swags, roses, leaves and ribbon bows. The result is a romantic vintage inspired cake that looks beautifully detailed while using silicone moulds to make each decorative element much easier to create.