These designs are sized to fit the tiers in our photo, but they can easily be adapted for a different-size cake. To adapt for different sizes, print out the designs at different percentages; you can also leave more space around them on the side of the cake tier, or customize them by adding hearts or an extra loop.
These designs are piped using stiff royal icing. Experiment a bit until you find a consistency that holds its shape well. The finished pieces are very brittle; you should make some spares in case of breakage. Store them flat in an airtight container; if you must stack them, lay them gently on top of one another, keeping each one on its original parchment.
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Print onto ordinary text-weight paper. Note that the bottom tier's filigree is too large for an ordinary sheet of paper; follow the directions to piece it together to make a single oversize template. Remember that you will need to make decorations for all four sides of each tier, and you will need several extras in case of breakage. It's easiest to print several templates to pipe over all at once.
Lay the templates on the work surface, and tape in place. Layer parchment paper over the design. Place the stiff royal icing in a pastry bag fitted with a small round tip, such as Ateco No. 3, and pipe along the lines. The icing should touch at places, since the piped line is thicker than the drawing. Let dry completely, at least 2 hours.
To attach the finished filigree to the fondant-covered cake, apply a thinner line of stiff royal icing, using a smaller piping tip, to the back of the piece in several flat places; gently set against the cake, holding it in place until the icing sets and it is safe to let go.