Moroccan Wedding Baking and Decorating Tutorial


Highlights from the Moroccan wedding cake tutorial.

1. Explaining the design

Paul starts with his 3 tiers of cake all panelled and ready to go. Each tier has three layers of cake. For details on how to get to this point see the lesson links below.

Paul the shows how to texturise the middle tier and cover the board.

Panelling a cake from Lessons 10 & 11 from the Magnolia Cube course

Stacking and covering double or triple tier cakes is covered in Paul’s course Covering a double barrelled cake

2. Creating the bottom tier design

Time to get the ruler and paint brushes out. Paul first measures then paints in the design using a range of complimentary colours and patterns.

3. Framing the feature

Using simple techniques Paul then frames the painted areas which really brings the colour out. It also allows you to straighten up any wayward lines.

4. Making the medallion flower

Paul then moves onto the main decoration for the bottom tier. He creates and then paints this beautiful medallion flower which really brings out the colours in the background.

5. Painting the middle tier

Using a range of colours, Paul now adds some decorative brush strokes to bring out the pattern on the middle tier.

6. Painting the top tier

You can use your own artistic flare here or follow Paul as he goes for a simple drop down of golds and bronze colours.

7. Making the flower

In this lesson, Paul makes a simple, but effective, wafer paper flower. This really brings the design to life, so just goes to show that it doesn’t have to be difficult to look good!

8. Finishing touches

This is where the flower and medallion flower get added and this stunning design is now complete.

9. Other ideas

Other ideas for a design like this

10. Pro lesson

Everything a professional cake decorator needs to know about this design including pricing, overheads etc

Learn how to make a Moroccan Wedding Cake

Learn how to make a Moroccan wedding cake with Paul Bradford. This Moroccan inspired design is sure to dazzle! Lots of intricate patterns and desert colours make this wedding cake a truly unique creation for any wedding.

In the following tutorial you will learn how to:

  • Texturise
  • A variety of different painting techniques
  • Make wafer flowers
  • Mix colours to create different tones
  • and much, much more

Don't forget to share your interpretations of this wonderful cake with Paul and the rest of the CakeFlix community on our Facebook group.

View hundreds of more world-class tutorials only at


Moroccan Wedding Cake downloadable tools and ingredients

Grams to lbs

Inches to cm or vice versa

Other US to metric and Metric to US

Cake (Paul uses dummy)

  • 8” square x3
  • 6” square x2
  • 4” square x3

Cake Drum

  • 12″ round


  • 2.3 Kg dark


  • 1.2Kg white – Massa Ticino
  • 750g red – Massa Ticino
  • 750g yellow – Massa Ticino
  • 185g brown – Massa Ticino


  • Radiant gold – Sugarflair
  • Antique gold – Sugarflair
  • Bronze splendor – Sugarflair
  • Primrose – Sugarflair
  • Pure gold – Sugarflair
  • Chocolate brown – Sugarflair
  • Black magic – Rainbow dusts
  • Rust – Rainbow dusts


  • 15mm black ribbon
  • Dowels
  • Glue stick
  • 22g wires
  • White florist tape
  • Barco quick dry paint



  • Small Sharp knife
  • Palette knife
  • Serrated knife


  • Selection of small, medium and large

Modelling Tools

  • PME tools set

Cakey tools

  • Acetate smoothers
  • Cake smoothers
  • Metal ruler
  • Petal cutter 2.5”


  • Wild Meadow – Karen Davies
  • Buttercream flowers – Karen Davies
  • Long dog fur – Marvellous moulds


  • Ribbon cutter
  • Wire cutters
Paul Bradford

Paul Bradford

Paul Bradford´s mission is to ‘Empower people to achieve their cake decorating dreams’ by providing a range of cake decorating courses and online tutorials through their website, which currently teaches 195,000+ students.  


  1. Ushi

    Oh Paul your colours are fantastic!! I loved your work it’s absolutely stunning. So happy to be your student

  2. Selias

    I’m sorry if I’m being dense. But for the cake sizes could I get some clarification? It says for the 8-inch cake it’s an 8 inch times three? What does that mean exactly— 8 inch by how tall? And the same goes for the 6 inch and 4 inch cakes

    And my last question. How much fondant did he use to cover the board please?

    • David Brice

      This is a deep cake so each of the cakes is given by diameter, x the number of cake. Each cake is baked to a depth of 3″.

      Paul would use approx 250g to cover a 12″ round cake board.


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