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Wendy Kromer created this cake for the Fall 2008 issue of Martha Stewart Weddings. The design is based on vintage Coco Chanel and executed in a royal pink on pink tone. The stencil is cut out of a durable, 10mil food-grade plastic. It is for the bottom tier.
 

Top: 4" x 14" (Good long length to create different sized cakes)

It is recommended for use with hot fondant, royal icing or melted chocolate. (A square spatula is handy when applying. Airbrushing can obtain excellent professional results with our stencils. You can also use a stencil with cocoa powder or good quality icing snow.

Watch this Video To see how a Side Stencil is Used with Royal Icing:

Here are some great tips on using Cake Stencils.

Royal icing
Place the Stencil directly on the cake or onto rolled out modelling paste. Place dollops of royal icing to help hold the stencil in place, then spread the royal icing, using a scraper or pallet knife, evenly over the stencil. Gently pull off the stencil and admire.

Lustre dusts
Place on a cake that has been freshly covered with sugarpaste, roll over the stencil with a rolling pin, smear white vegetable fat over the exposed pattern, then using a soft brush, dust with lustre dust.

Chocolate
Spread melted chocolate over the stencil onto a hard chocolate surface but make sure the chocolate you are spreading is NOT TOO hot otherwise it will melt your chocolate base

Icing (powered) sugar / Cocoa
Gently sprinkle through the stencil onto a cake top - but easy does it!The effect is awesome just with a light dusting and if you dust too much it will spread when someone as much as passes by!

Airbrushing
Secure stencil in and spray - experiment using different colours on different sections of the stencil.

ABOVE ALL HAVE FUN AND BE SUPER CREATIVE WITH THESE.