1. Mix royal icing so that it is thick like marshmallow fluff. Your royal icing can be a bit thicker than what is used for the tops of cakes since gravity may "pull" it down the sides. Align stencil on side of cake and cut excess edge if necessary for alignment or put cake up on a pedestal so the stencil plastic extends below the bottom edge of the cake. (Fig1)
2. Holding the stencil in place is the trickiest part. You have several options: a)have an extra pair of hands to hold it for you; b) use dressmaker pins to pin it in place; or c) use our cake wrap kit.
The stencil needs to be flush with the surface of the cake so icing doesn't seep under the stencil. If your stencil tends to "sit-up" in certain areas, use a small strip of medical tape to tape across a bit of the opening - thus creating a stencil bridge to help hold the plastic down. Using your trowel, spread icing across the stencil. (Fig2)
3. Slowly peal off stencil. If you have any "smudged" sections, use a toothpick or dental tool to scrape away any excess icing. Let dry then continue around the cake. (Fig 3)