Royal Icing Filigree on Cakes

I hope you all are doing well and not as busy as I am. In the next few days if you feel like I have disappeared from the blogging world it's probably because I have to much to do.

Today I wanted to share with you my recent cake with Royal Icing Filigree. 

Filigree looks best when piped with a really fine tip. Here I am using a PME 0 but you could even use a 00.
This is a 6" Cake with my recent recipe Simple yet moist Chocolate Cake with Vanilla Buttercream and Homemade fondant.

Here are some progress pictures for you to see.


I skip some step here - I think you guys have seen me show uncovered and covered cakes in fondant.
I am using Amer i-color Purple. I must tell you that I really find Americolors better than Wilton. The colors are a lot more vibrant.

Once the cake was covered in fondant I did some paper folding, just as I did in my previous cakes. I've shown how to do that in my previous post so I skipped that step too.

I piped the following outlines using Wilton tip 5.
A shell border using Wilton tip 16

 Then I piped filigree using PME tip 0. You just pipe little curly lines non stop.

I did that on the cake as well as on the board.

Then I went back to the basic lines and over piped these.
I piped over the line made with tip 5 using tip 4, then tip 3. Giving each enough time to dry in between. 

Finally I piped with tip 1 in purple color icing.

I did the same with the words Mazal Tov in Hebrew meaning Congratulations.
Piping with tip 5, then tip 3, then tip 1 in purple.
That's all there is to this cake. Simple, easy and elegant. A bit time consuming I admit but worth the effort. Wouldn't you agree?

I'm not really fast with my piping skills but I wouldn't say I'm too slow either, so the piping work took me about two hours. 
Well, I do hope you like it. Feel free to let me know.
Until next time, happy cake decorating.