Easter Duckling Cake Decorating and Baking Tutorial

Paul talks us through his train of thought for the design. He starts with ganaching the cake, giving us some handy tips along the way if you decide to use buttercream.

Paul now adds lovely layers of ganache to the cake, putting it in the fridge to cool in between each layer. This way he can cut lovely sharp edges when cutting away the excess.

Paul covers the back and sides of the cake with a lovely light grey shade of sugarpaste.

In this lesson, Paul has finished covering the cake and rolls out some lovely colours to then cut into strips for the top of the cake.

Paul starts off by adding a sausage to the edges of the cake, and then cuts out the word “Easter” from lovely colours of sugarpaste.

Paul attaches the now dried letters to the cake with some edible glue, and then makes some cute little bunny ears.

Paul starts on the duck’s body and beak, using toned down shades of orange and yellow for a nice cute feel.

Paul now finishes off the duck by adding its wings and eyes and adding a little texture using the dresden tool.

Time to get the dusts out and bring it to life.

Paul shares some inspirational ideas you can give a bash during this project. We’re sure you’ve some of your own and we’d love to see what you come up with.

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In this lesson, Paul shares some insider information about the cost to make this cake, as well as pricing, portions and other vital information for any professional cake designer.