70th Birthday Cake Decorating and Baking Tutorial

Ideally cut using the template from a 12” cake. However, you can do it as Paul has using a large cake slab, which is bought from a bakery and it works out cheaper to buy it in slabs.

As with most designs, getting the ganache layer correct is the foundation to a good cake. Paul spends time getting the cake covered and smoothed.

This is where you start to see the defined shape of the cake. It’s worth taking your time to get the edges neat and sharp before moving onto the next lesson.

Paul spends time getting the shade of blue that he’s looking for, by mixing royal and navy blue progel colours to the white paste.

Covering the zero is a little more tricky as Paul adds a mix of blue and white stripes to a central point. However, it’s worth the time as the finish is very impressive!

Paul goes for a black ruffled effect, which works very well. Of course, the whole colour scheme can be changed to suit the occasion.

Nice and easy here, Paul just adds a thread of sugarpaste to define the numbers 7 an 0 before finishing with a spray glaze.

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.

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