Three Tier Meringue Tower Cake Tutorial Cake Decorating and Baking Tutorial

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Three Tier Meringue Tower Cake Tutorial
with Paul Bradford
Skill level: Easy Cake Decorating | Cakeflix - Beginner Level Courses
HD Lessons: 7
Decorating time: 3 hrs
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Strapped for time? In this video, you can watch all the highlights from this tutorial and learn to create the Three-Tier Meringue Tower in no time at all!


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1. The Design

Paul talks us through the design which will consist of three tiers of meringues covered in fresh whipped cream, as well as sugar flowers and fresh fruit…delicious! Paul has saved himself some time by buying the meringues, but by all means go the extra mile and make them beforehand to make this an extra special treat. Paul has pre-iced a 12”, 9” and 6” board – this design is easy to adapt and you can go as big or small as you like, depending on how many servings are required.


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2. Arranging the Meringues and Piping the Leaves

Paul starts off by arranging the meringues in a circle on each board and then securing each one with a little bit of royal icing. The same royal icing is then used to create delicate green leaves. Remember to position the nozzle correctly when piping leaves – you may recall Ceri Griffith’s piping tutorial, where he describes the technique as piping like a smiling crocodile and to rest the crocodile’s chin on the surface when piping. That way you will never fail! Then just squeeze the icing out as you lift it away from the surface.


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3. Adding the Fresh Cream and Arranging the Fruit

It’s time to make some yummy whipped cream and do our best not to keep tasting it until it’s finished! You will need cold double cream (straight out of the fridge), sugar and a whisk or a food mixer. It’s as simple as that. If you’re whipping by hand, make sure to use large motions and get as much air in it as possible and not to overdo it. You want a nice consistency that holds it’s shape well but isn’t thick like butter. Use any fruit of your choice to decorate and just be aware of how long the fruit will retain its freshness and the affect it will have on the cream and meringue as sometimes the fruit juice can start to bleed into the cream.


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4. The Finishing Touches

Just a couple of finishing touched and then we’re all done! Paul adds some more leaves and also decides to add some larger leaves that climb up the meringues, which look lovely. To create the daisies, simply roll out some flower paste, use a PME daisy cutter and then add a little ball of yellow sugarpaste to the centre. Then add some snowflake dust to give them a nice finish and a little sparkle!


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5. Other Ideas

Paul shares some ideas that you can implement to make your meringue tower unique to you. We would love to see what you make so please share any pictures with us on our Facebook Page.


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6. Pro Lesson

Let’s get some insider information shall we? In this lesson, Paul goes into detail about costs and pricing for the meringue tower.


Paul introduces us to his fruity Three Tier Meringue Tower Cake Tutorial | CakeFlix. This is perfect for a summer celebration, garden party or afternoon tea, and best of all, it can be made in just one morning.

The Three Tier Meringue Tower Cake Tutorial | CakeFlix is a delicious alternative to the traditional cake and tastes as good as it looks!

The story of meringue is a sweet and airy tale that begins in the kitchens of 16th-century Switzerland. It is said that a pastry chef named Gasparini accidentally created the first meringue while attempting to make a cake. He whipped egg whites with sugar, but the mixture failed to rise as expected. Instead, it formed stiff peaks that held their shape when baked.

Gasparini was surprised and intrigued by his discovery. He experimented with different proportions of egg whites and sugar, and eventually developed a recipe for a light and fluffy meringue. The new dessert quickly became popular in Switzerland, and soon spread to other parts of Europe.

In the 18th century, French chefs took meringue to new heights. They used it to create elaborate desserts, such as the floating island and the meringue pie. French chefs also developed the technique of torching meringue, which gives it a golden brown color and a slightly caramelized flavor.

Today, meringue is enjoyed all over the world. It is used as a topping for pies and cakes, as a filling for pastries, and as a standalone dessert. Meringue is also a popular ingredient in ice cream and other frozen desserts.

The story of meringue is a reminder that even the most unexpected discoveries can lead to something delicious. It is also a testament to the creativity and skill of pastry chefs, who have transformed a simple mixture of egg whites and sugar into a beloved dessert.

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

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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.  
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