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| SugarVeil
Icing colored a salmon color and
spread with the Confectioners'
Spreader into sheets for the base
form. |
SugarVeil
is smoothed over the Flower Net
Confectioners' Mat to form the
lace, which is attached to the
skin with a slight bit of moisture. |
Using
the Confectioners' Snips to cut
the Flower Net lace along the shoulder
line. |
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| The
Flower Net Confectioners' Mat used
to make the scalloped motifs at
the sleeve and neckline. |
White
SugarVeil Icing is smoothed onto
the Lace Confectioners' Mat, then
a salmon-colored SugarVeil is spread
onto the set lace while still in
mat, and peeled to make the "fabric" for
the SugarVeil bow. |
SugarVeil
Icing made using the Lace Confectioners'
Mat covered with an additional
layer of salmon-colored SugarVeil.
Bow sticks to bodice form with
a bit of moisture and is pinched
into place. |
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| SugarVeil
Icing used with the Flower Net
mat is cut with the Confectionery
Snips to form the left shoulder
and neckline. |
Close-up
view of Flower Net Lace. You
can learn more about the Flower
Net Lace mat here. |
A close-up
view of the ruffled Flower Net
Lace sleeve. |
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| A
back-view of the same bodice and
sleeve section. |
Front
view of the completed SugarVeil
bodice. |
Another
view of the completed SugarVeil
bodice. |
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| Lace
Confectioners' Mat over salmon-colored
SugarVeil used to make the cuff. |
Salmon
SugarVeil "fabric" gathered
onto wrist. |
Happy
Birthday ribbon from the Celebration
Ribbons mat used for the ruffle
edge. |
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| Lace
Confectioners' Mat cut into a rectangle.
One complete twist forms a simple
bow. |
The
SugarVeil Icing Dispenser used
to create necklace beads with SugarVeil. |
Adding
additional rows of 'beads'. |
