Skill level: Intermediate
This wedding cake was created for a dear friend who wanted her cake to show the coming together of two cultures. I wanted to do something bold with deep jewel tones of purple and dark blue with pops of fuchsia flowers.
In this tutorial I show you how to do a two toned double barrel, how to use edible images in a design without them looking cheesy (free downloadable flowers) how to do some pretty piped accents, how to make some pretty traditional paper flags out of Photofrost sheets and how to arrange your pretty fuchsia flowers to accent your final cake.
1:10:16 Minutes of Instruction
What You Will Learn
- How to evenly cover a cake tier in fondant
- The paneling method to cover a tricky 4" round tier in fondant
- How to add 2 different fondant colors to a double barrel
- How to use edible images to create a fantastic decoupage
- A simple way to design the flags
- How to pipe an intricate leave pattern using royal icing
- Liz Marek's way of adding flowers to a cake
Tutorial Chapters
- Covering bottom tier
- Paneling 4" round in fondant
- Covering the double barrel in 2 different colors of fondant
- How to get fondant to roll out rectangular
- Paneling the white fondant on the double barrel
- Cutting the flags
- Creating the flag designs
- Stacking the cake
- Applying the flags to the cake
- Decoupage Flowers
- Piping leaves with royal icing
- Painting the piping
- Assembling the flowers (flowers in separate tutorial)
- Sealing the cake