Photography: Lisa Hubbard
Source: Martha Stewart Living, December 2000
The English traditionally spruce up the un-iced sides of holiday cakes with cake frills. For cakes baked in straight-sided pans, the frills are made from ribbons and paper sewn or glued on wax or parchment paper: For the chocolate cake, stiff white paper and striped grosgrain ribbon were glued onto burnt-orange card stock.
The glazed cake is encircled by fluted pink paper overlaid with drawing paper, vellum, and a mustard velvet ribbon around the middle. The crumb cake's frill is variegated silk ribbon stitched to vellum that was accordion-folded over green paper. Secure frills at each end with a glass-headed pin; trim frills as cake is cut.