Cruise Ship Cake Decorating and Baking Tutorial

To start off on our cruise ship you will need a strong board. Paul is using 10mm plywood for his board however we suggest that yours be 15mm in thickness because the board may bend during transportation making it a lot more difficult than it should be!

Paul shows you how to carve this huge cake into shape!

Paul combines swiss meringue buttercream and chocolate ganache for a tasty mix which gives more stability to the buttercream. When ganaching a large cake like this remember to refrigerate between layers and use a metal pallet knife to scrape rather than plastic for a sharper finish.

Paul is using a 50/50 mix of Karen Davies sugarpaste and Massa Ticino modelling paste, he decides that the best way to cover the cake is by panel as there is a good chance of cracking if covering in one. If you are just using standard sugarpaste then there’s no need to worry you can cover it in one go.

The key to adding the windows is to first mark out guidelines before you place them on the cake. The second key is to roll the sugarpaste out thin so that your windows look delicate and not chunky.

Now we are focusing on the top of the ship, Paul cuts the necessary shapes from sugarpaste and uses spaghetti to keep them in place.

In this lesson paul adds a little extra detail to the ship.

Some other ideas from the Cruise Ship cake tutorial.

In this lesson Paul talks about how to price and distribute cakes such as this.

Watch Paul make this Cruise Ship cake in just one minute!