Autumn Grace Cake Decorating and Baking Tutorial

Paul gets his thinking cap on and comes up with a way a quicker way to make the centre that requires much less preparation and will allow them to pushed straight into the cake.

Now that the centres have dried Paul now makes the flowers up and has a very clever idea to make sure the petals set in the most natural way possible.

Paul shows us how to ganache the 8” round red velvet cake with yummy white chocolate ganache.

Paul has decided to add a layer of dark chocolate ganache around the red velvet cake as the white chocolate wasn’t filling him with confidence. Now that the dark chocolate has helped it set, it’s time to cover it.

Paul shows us how to stack and support the bottom tiers which are the foundation for the entire cake, whilst making sure it’s all level. If this isn’t done properly there will most certainly be a disaster.

Paul gets busy cutting and painting the panelled frills that will later be added to the cake. Paul figures he needs around 70 made to cover the bottom two tiers.

Paul now adds the panels and using some piping gel and then goes onto airbrush them. Then it’s time to add the perils to see the bottom tiers come to life.

In this lesson, Paul makes the ribbon from chocolate sugarpaste to decorate the second tier.

Paul gets out the serenity cake lace mat along with some pearlised white cake lace mixture and fills in the mat while the oven heats up. You can let them air dry but this can take up to 4 hours.

Then it’s onto dusting the calla lilies with wonderful light tones.

Now that the lace has had time to cool down it’s time to cut it to size and add it to the cake. If you want to set the cake lace without the use of an oven, you let it sit at room temperature for 4 hours. Paul gets out some lovely dusts and alcohol and uses various brushes to create different textures.

In this lesson, Paul arranges the flowers in the bowl after leaving them to dry overnight.  Paul initially uses a ball of brown sugarpaste to hold them in place but later changes it for ivory sugarpaste.

Paul now stacks the cake and then arranges the rest of the flowers on the top tier to finish it all off.

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.

In this lesson, Paul shares some insider information about the cost of make this cake. He also discusses pricing, portions and other vital information for any professional cake designer.