Pearl Wedding Cake Decorating and Baking Tutorial

Paul has already ganached the cakes and if you’re unsure how to ganache your cake then click here. Paul now covers the cake in white sugarpaste and demonstrates how to get rid of the pleats and air bubbles for a lovely sharp-edged cake.

In this lesson, Paul uses edible wafer paper and some lovely Faye Cahill dust to create the beautiful ripped effect.

Paul now adds the pearls to the cake using a cake box lid to catch all the excess.

We’ve all heard of the chocolate drip effect and similarly, we all know just how time-consuming and messy it is. Well….in true Paul style, Paul has figured out a much much quicker and easier way to get the same effect without using chocolate! Watch to find out.

In this lesson, Paul dusts the drips and then adds some pretty dragees to give a teardrop pearl effect.

Paul decides to add a third tier which is a 5” round by 5” tall dummy and adds the same effect to it as the bottom tier. This has all been done off camera.

Paul makes up the sugarpaste flowers using a quick and easy technique that requires nothing more than your hands and a clear food bag.  He then makes up the glitter balls using some lovely edible dust and again, a food bag. 

Paul shares some other ideas you can try out during this project. We’re sure you’ve some of your own, and we’d love to see what brilliant alterations you’ve made.

Share your pics with us on our Facebook page.

Paul shares some insider information about the cost to make this cake. He also shares his advice on pricing, portions and other vital information necessary for any professional cake designer.