Carving and ganaching the cake
Paul gets straight to it and stacks, carves and ganaches the dress from lovely chocolate cake. In the tutorial Paul’s using dark chocolate ganache as it stands up to heat better and will last longer, but you might want to go with milk or even white, which tend to be more palatable for children.
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- 3 x 6” Round by 3.5” deep chocolate cake
Cake Card and Drums
- 12” Cake drum
Sugarpaste/ Modelling paste
- 700g white sugarpaste
- 380g White Saracino modelling paste
- 50g Rose Saracino modelling paste
- 200g Flesh tone Saracino modelling paste
- 30g Yellow Saracino modelling paste
- 15g Brown Saracino modelling paste
Paints and Dusts
- Icing sugar
- Edible glue
- Pearlised White Claire Bowman Cake Lace
- Pearlised edible balls
- Edible white mini balls
- White hologram edible art
- Pallette knife
- Sharp cutting knife
- Serrated knife
- Small paintbrush
- PME modelling tools
- Rolling pin
- Coolpit peony cutter
- Embossing rolling pins
- Pasta roller
Paul noticed that his original doll cake from a few years ago was very popular but was well overdue an update so here we are with the lovely Blushing Princess! Paul decided to go the whole hog and make the entire project edible with fantastic modelling work making up the upper body.
This design is perfect for a child's birthday and could be used for various larger celebration by having the princess standing on a tiered cake. A striking design that can be adapted in numerous ways and the possibilities of various characters are endless.
Follow this tutorial to pick up some new skills and techniques, which include stacking and carving the cake to the desired shape, working with ganache, creating a beautiful edible dress, working with cake lace, modelling work, edible paint work and lot's more. Perfect for an intermediate cake designer looking to progress to some more advanced techniques.
We'd love to see your take on the Blushing Princess - so make sure you share your photos with us on our Facebook page.