Tutorial Preview
Highlights
Here, we’ve carefully selected the key parts from the entire tutorial and condensed it into an 8 min long video. More than enough to get you started without taking too much time.
1. Preparing the cake
In the first lesson, Cecilia and Paul prepare the fruit wedding cake to be covered. You’ll learn some top tips and as well as a delicious recipe for the marmalade covering.
2. Covering the cake
After the cake’s been left to sit a little, while it’s time to cover it in sugarpaste. Paul advises rolling the sugarpaste to around 4mm as you wouldn’t want to mask the taste of the cake and the marzipan.
3. Starting on the holly
Next up, Cecilia shows us a very quick way to work with some lovely moulds to prepare the centre of the thistle.
4. Making the leaves
While the mould sits in the freezer, Cecilia shows us how to make the leaves. You’ll love the technique used called twiddle and splat! It’s an incredibly quick method for veining your leaves and getting excellent results.
5. Dusting the leaves and holly
The centre comes out of the freezer and we learn how to get it out of the mould with ease. Then it’s on to dusting.
6. Putting the flower together
Watch the flower being put together and finished off with a little bit of steaming to really bring the colour to life.
7. Adding texture to the cake
Paul shows us a nice way to add a modern twist to a very traditional cake, using rice paper and edible dusts.
8. Finishing touches
Cecilia now puts all the flowers and leaves together to form a little flower arrangement, which sits beautifully on top of the cake.
9. Other ideas
Paul and Cecilia share 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.
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10. Pro lesson
In this lesson, Paul and Cecilia share some insider information about the cost to make this cake, as well as pricing, portions and other vital information for any professional cake designer.
