Antique French Wedding Cake Decorating and Baking Tutorial

Covering a cubed cake is most definitely a challenge and one that many cake designers avoid. Paul uses Anna Marie inspired technique for covering the cake which works a treat. Still tricky but with a little patience you will get a great sharp finish.

Now that the board and all the cakes are iced, it’s time to stack them. This task is a little easier for Paul as these cakes are dummies but if they were cake obviously there would be a fair bit more weight. You may want a second pair of hands at this stage.

Paul gets a couple of nice moulds and cutters out and using some flower paste and icing sugar to create a lovely design for the bottom of the cake.

Similar to the previous lesson but with different mould. Initially Paul tries using 50/50 with flour paste and sugarpaste but finds it works better just using flour paste.

Paul gets out the ribbon cutter to make a border around the middle tier.

Here, Paul creates a double frame effect by making another border/ box within the one already created. With a flour paste brooch in the middle, it really does have a lovely artistic look.

Now it’s time for Stephen Benison cutters although you could always use one’s you already have or create your own hand cut decorations.

This is the scary part so be sure to start at the back of the cake. Ideally Paul would have left the cake overnight before painting but time is of the essence.

Now it’s time to add the lovely brushed gold look to all the decorations. Paul uses a smaller brush here and puts the dust on dry.

Paul has decided to go for a nice simple flower design so as to not take away from the cake. Paul uses wafer paper and 26 gauge wire to create lovely petals.

Here, Paul dusts petals with lovely pinks to bring them to life.

Now we see Paul add the flowers to the cake which adds a wonderful touch of vibrant colour and really finishes the design off.

In this lesson, Paul shares some other ideas to inspire you when making this cake to make it unique to you. We’re sure by now that you’ll have some of your own ideas and we would love to see them.

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Here Paul goes into detail covering things like portions, ingredients costs and pricing and lots more. It’s vital information for any professional cake designer!

Don’t forget you can also work out your portion and serving sizes by using our cake calculators.