Instructions:
(Fig 1)
Our textured wrap is latex-free and hypo-allergenic. It will help you hold the stencil in place while decorating. (Fig 1)
Cut a 1-1.5” slit in the space between the pattern and the straight edge of the stencil border. (Fig 2)
Cut a length of wrap that is plenty long enough to go around 1/2 - 3/4 of the cake without stretching. (Fig 3)
Feed one edge of the wrap through the cut slit. (Fig 4)
Fold the wrap over, pressing onto itself to secure this end.
(Fig 5)
On the opposite end of the stencil, fold over a section of the rounded edge to create a “tab”. (Fig 6)
(Fig 6)
Align the stencil and gently stretch the wrap around the back side of the cake. If you are worried about marring your fondant, insert a piece of parchment between the wrap and cake surface. (Fig 7)
Once the stencil is flush against the cake side, secure the other end of the wrap to the bent “tab” with the enclosed clip. The texture of the wrap will help hold the stencil from shifting. Decorate. Remove clip and gently pull off stencil. (Fig 8)
You will have to wait until your icing has dried before repeating the stencil around the cake. You can use a piece of parchment to cover what you have done to help protect it and don't pull the wrap too tight or it will crush your pattern underneath.
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