Tutorial Preview
Bite Sized
Short of time, here are the key techniques in just 1 minute!
Highlights
Here are the key learning skills and techniques with commentary in just 9 minutes!
1. Talking through the design
Paul starts by talking through the design idea and how he got to the point where the cakes are stacked and ganached.
To avoid repetition and to save waste Paul starts with the double barrelled cakes stacked and ganached. If you need help you will find the stacking a double barrelled cake tutorial [HERE] Tutorials on how to ganache are available [HERE]
2. Making and dusting the swirls
The key feature of this design are the chocolate swirls sticking out at 90 degrees. In this lesson follow how Paul creates then colours the swirls. You of course can change the colours to suit your theme.
3. Adding the swirls to the cake
Now for the tricky part, adding the chocolate swirls to the cake. Paul throughs in a few hints and tips to help make the process a lot less stressful!
4. Adding the roses
With food hygiene in mind Paul prepares then adds the roses then all the magical finishing touches.
5. Other Ideas
Paul shares some different ways to use the skills and techniques learned on this tutorial to create different styles and designs.
6. PRO Lesson
Paul shares some pricing ideas and ways to further commercialise the design.
Cocoa Flaming Beauty Wedding Cake tutorial
This delightful wedding cake design features beautiful hand-swirled chocolate shards sticking out from the cake at 90 degrees, creating a stunning visual effect.
The cake is adorned with gorgeous rose heads, adding a touch of elegance and romance. The colour scheme can be easily adapted to match the event’s theme, making it a versatile choice for any wedding.
Join Paul as he takes you through each stage step by step to create this memorable masterpiece.
In the following tutorial, you will learn how to…
- Pipe chocolate swirls
- Use lustre dust on the hand piped swirls
- Attach swirls to the side of the tall cake
- Condition, tape and attach fresh flowers to a wedding cake
To avoid repetition and to save waste Paul starts with the double barrelled cakes stacked and ganached. If you need help you will find the stacking a double barrelled cake tutorial [HERE] . Tutorials on how to ganache are available [HERE].
Food Hygiene When Adding Real Flowers to Wedding Cake
Adding real flowers to a wedding cake can be a beautiful and elegant way to personalize the dessert. However, it is important to take food hygiene into consideration to ensure that the cake is safe to eat. Here are some tips for safely incorporating real flowers into your wedding cake:
- Choose edible flowers. Not all flowers are safe to eat. When selecting flowers for your cake, be sure to choose edible varieties. Some popular edible flowers include roses, violets, pansies, and daisies.
- Wash the flowers thoroughly. Before adding the flowers to your cake, wash them thoroughly in cold water to remove any dirt, pesticides, or bacteria.
- Remove the pistils and stamens. The pistils and stamens of flowers can contain pollen, which can be bitter or allergenic. To remove the pistils and stamens, gently pluck them out with your fingers or use a pair of tweezers.
- Add the flowers to the cake just before serving. To prevent the flowers from wilting or becoming discoloured, add them to the cake just before serving. Be sure to use a posy pic to ensure that there is no direct contact between the stem and the cake.
- Do not use flowers that have been treated with pesticides or herbicides. Pesticides and herbicides can be harmful if ingested. When choosing flowers for your cake, be sure to select flowers that have not been treated with these chemicals.
By following these tips, you can safely incorporate real flowers into your wedding cake and create a beautiful and memorable dessert.
Don’t forget to share your interpretations of this wonderful cake with Paul and the rest of the CakeFlix Family on our Facebook group.
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