Rustic Wedding Cake Tutorial by Mish Pattinson

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1. Cutting the Cake

Mish uses the Agbay cake levelling tool to cut the cakes into super neat sections. You can use your preferred method for cutting the cakes if you don’t own an Agbay or similar tool but they do make life much easier!

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2. Filling the Cake

Prior to adding buttercream to each layer, we add a thin layer of seedless jam (if you’re using a lemon cake use lemon curd or similar).

For easy application of the buttercream use an ice cream scoop to ensure an equal filling on each layer of the cake.

Here’s the buttercream recipe and method that Mish uses for the filling and covering of the cake.

Buttercream Ingredients:

286g Vegetable Shortening
Butter
Icing Sugar
Milk
1 1⁄2 tablespoons clear Vanilla Extract

Buttercream Method:

Step 1 – Cream butter, shortening & vanilla extract in the bowl of a stand mixer on a medium speed for 3 to 5 mins

Step 2 – Add 1⁄4 of icing sugar to the bowl & mix on a low speed (Helps avoid icing sugar mist round your kitchen). Stop the mixer & scrape down the

Step 3 – Add another 1⁄4 of icing sugar and repeat steps 2 & 3 until all the icing sugar has been added.

Step 4 – Add milk to the desired consistency. May not need all of the milk. This is personal preference.

After stacking the cakes, pop the cake in the fridge for around 30 mins to firm it up

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3. Making Flowers

Create beautiful flowers with the Dogwood, Succulents and Eucalyptus being Mish’s choice for this cake. The flowers aren’t strictly botanically correct but certainly work great with the cake and are all created using modelling paste and a selection of moulds and cutters (you can find links to these in the Tools section above)

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4. Making Flowers (Continued)

The creation of the sugar flowers is continued with Mish’s expert guidance.

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5. Dusting and Steaming

Adding tiny amounts of coloured dusts to the edges of the petals adds another dimension of realism to your work, to finish the flowers and help the dusts to set follow Mish’s instructions on steaming.

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6. Buttercream

Time to grab your cake from the fridge!

Trim the edges of the cake to make a gap between the edge of the cake and the cake card, then you’re ready to apply the buttercream covering to the top of the stacked cake.

Covering the top of the cake is made easy with a great tip using a cake card and set squares.

Refrigerate for 10 mins + after this lesson.

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7. Buttercream (Continued)

After refrigerating we should have a nice firm top section of the cake and we can apply the buttercream around the sides (cleverly using the top cake card as a guide)

Smooth off the buttercream using a scraper placed against the two cards then add the rustic (but not messy) look using a palette knife to make gentle swirls.

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8. Leaves and Petals

Decorative sugar leaves and petals are created as we continue the creation of the sugar flowers. This is delicate work so don’t worry if there’s the odd breakage.

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9. Dusting the Eucalyptus

Eucalyptus edible paint and silver foliage edible paint are used to add life to the eucalyptus leaves – finish this off by steaming the leaves to enhance the paintwork.

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10. Succulent Plant

Using a set of succulent cutters arranged in size order we can create the leaves for the succulent plant ready to be fastened together.

Different sized wire gauges are used for the different sized petals as follows :

Small petals – 28 gauge wire
Medium – 26 gauge wire
Large – 24 gauge wire

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