Provencal Cake and Cookie Stencil by Designer Stencils

Provencal Cake and Cookie Stencil by Designer StencilsThis Provencal Mini print Stencil pattern is so versatile. It can be used to decorate larger cookies or as detail on the side of square cakes. Use with royal icing, buttercream, airbrushing and any other confectionery medium. Great design for birthdays, weddings, showers and anniversaries. Sizing: Design: Overall approximately 6" h x 6" w Stencil Sheet: 6 3 4" w out tab Custom Cake Stencils: Contact us today or start a chat conversation with us if you

This Provencal Mini-print Stencil pattern is so versatile. It can be used to decorate larger  cookies or as detail on the side of square cakes. Use with royal icing, buttercream, airbrushing and any other confectionery medium. Great design for birthdays, weddings, showers and anniversaries.

Sizing:

• Design: Overall approximately 6" h x 6" w 
• Stencil Sheet: 6 3/4" w/out tab 

Custom Cake Stencils:

• Contact us today or start a chat conversation with us if you need this in a different sizes, or need it customized in any way.
• Please contact us using our Request for a Quote form if you have a school logo you need turned into a stencil for your cake.

Stencil Highlights:

• 10 mil food-grade Mylar
• Greater durability than standard acetate
• Works with buttercream, fondant, airbrushing, powdered sugar, etc.
• Can be used on along the sides of round, square and rectangular cake tiers. 
• Easily repeated around perimeter of cake.
• Made in the USA

Tips on Stenciling the Side of a Cake With Buttercream or Royal Icing:

• Make sure iced cake is completely dry. You can either let dry overnight, or put in fridge or freezer for about 30 minutes.
• Pin cake stencil to the side of your cake, making sure that all parts are completely flat against surface. Make sure the stencil is level on the cake.
• Apply a creamy consistency of icing using an rubber or offset spatula to spread a generous amount of royal icing over stencil, being sure to cover all the holes on the stencil.
• Using a cake smoother or the back of an icing spatula, remove the excess icing from the stencil. Be careful not to remove too much of the icing, you want about 2 mm of royal icing to remain on the cake so as to ensure that the pattern comes out well (or at least the thickness of the stencil sheet itself.
• Gently remove the stencil from one side to the other (don't just pull it off, it may disturb the design).
• To repeat the design horizontally or vertically, Allow the icing to completely dry before using the stencil on the uncovered portions of the cake. Be sure to start from the point where the previous stencil pattern ended. Continue this process until all the cake sides have been covered.
• You also want the stencil to be cleaned off completely between stenciling so that the openings are free of dried icing. 
• Once that is dry, feel free to airbrush on top of this, or embellish with luster dust, candies, drips just to name a few.