Projects  »  Filigree Hearts (Tessa Whitehouse)

Filigree Hearts

by Tessa Whitehouse


This four-tier wedding cake showcases the beauty of hand piped filigree work in royal icing.

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This delicate filigree design illustrates how royal icing can be used in a very contemporary way to create a beautiful and subtle finish. The romantic heart motif appears in a different design on each tier, making it the perfect choice for a romantic wedding celebration.


  1. Covering the Cakes
    Prepare and cover the fruit cakes using marzipan and sugarpaste.
  2. Piping the Filigree Panels
    Pipe the intricate filigree designs as off-pieces.
  3. Stacking the Cakes
    Dowel the three lower tiers before stacking them.
  4. Attaching the Panels
    Attach the piped designs carefully to the cake sides.
  5. Finishing Touches
    Use piped royal icing and ribbon to add the finer details and finishing touches.

Occasion: Wedding
See all projects in Wedding »

Featured in Summer 2013 issue

Project by Tessa Whitehouse

Tessa Whitehouse

author of Filigree Hearts

Tessa Whitehouse has enjoyed decorating cakes since she was very young. She first learnt about sugarcraft from books and was never one to shirk a challenge, even making sugar flowers for the first time for her own wedding cake just three days before the wedding! Tessa has an honours degree in home economics, further improved her cake decorating skills with courses at Squires Kitchen International School and developed her chocolate skills at the Callebaut Academy. While Tessa enjoys all aspects of sugarcraft, royal icing remains her key interest and she has attended several classes and trained with Eddie Spence for the pure pleasure of working with a master of his craft. Tessa received a gold award for her Rene Lalique-inspired wedding cake at Salon Culinaire in 2014. Tessa teaches regularly at Squires Kitchen International School, passing on her intricate techniques, eye for detail and impressive skills. With a relaxed style, Tessa aims to share her passion and inspire others to work with the amazing medium of sugar.

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