Pufferfish Cake Decorating and Baking Tutorial

Paul shows us how to create a simple structure which allows the cake to sit securely on the board without rolling off. He then to prepares the cake and ganaches one half with delicious white chocolate.

Paul finishes covering the cakes in ganache and cuts away the excess in preparation to smooth the cakes down. He then smothers the entire cake in dark chocolate ganache to encase it and add further tastiness.

Paul continues to smooth the cake using a palette knife as well as a brush with hot water. He then allows it to set in the fridge in preparation for covering it with white sugarpaste.

In this lesson Paul decides where he is going to place the eyes and mouth and then adds the fins.

Paul now adds the larger fin using a plastic dowel for support as well as a piece of spaghetti and CMC… no risks being taken here!

Paul now adds the characterful lips to the cake and opts for pouting lips for extra cuteness. Next he creates the spikes.

Paul builds up the base colour using yellow, orange and white airbrush paints – which really bring it to life.

Paul now focuses on adding some detail with the airbrush focusing on the fins, as well as adding spots all over its body.

Paul now paints the spikes in a lovely gold colour to make them stand out and then adds the eyes with two circles of white sugarpaste.

The magic’s in the detail…

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

Share your lovely pics with us on our Facebook page.

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.