Circle of Love

 

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Skill Level: Advanced
HD Lessons: 20
Decoration Time: 2 Days

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Cake

  • 8″ Round by 3″ thick chocolate mud cake

Ganache

  • 900g Dark chocolate ganache

Cake Card and Drums

  • 8″ Round by 3″ thick styrofoam cake dummy
  • 8″ Round cake card x 2
  • 10″ Square cake card for cutting
  • 12″ Sqaure cake drum (temporary)
  • 5”, 6”, 7” round cake boards to use as a guide

Sugarpaste

  • 1.25 kg white sugarpaste
  • 300g flower paste

 

Paints and Dusts

  • Sugarflair
  • Primrose
  • Honey Gold
  • Tangerine
  • Grape Violet
  • White
  • Rainbow Dust
  • Sunflower
  • Yellow
  • Lime Green
  • Orange
  • Terracotta
  • Red
  • Claret
  • White

Wire

  • 22 or 24 guage wire x 4
  • 18g wire x 6
  • 26g wire x 6
  • 180 cm x 2mm thick aluminum wire

Other

  • Royal Icing
  • Corn Flour
  • Cake decorators alcohol
  • Flower Glue
  • Piping gel
  • 2 sheets (about 25cm square) of go between plastic or freezer bag
  • 1 sheets (about 25cm square) baking paper
  • 1 x 12 square x 10mm thick MDF board (presentation board)
  • 1 x 10” square cake board to use as a cleat
  • 1 x 8” square silver board or (6mm MDF board covered with adhesive contact)
  • Wooden Skewers
  • 12.8mm wooden dowel 1x 12” long and 2 x 4” long
  • Stay fresh plastic sheet
  • Kitchen paper
  • Black florist tape
  • Green florsit tape
  • 1 x 2.5cm Styrofoam ball for tulip bud
  • Medium Plastic spoons 24 
  • 5 x 18g wire
  • 6 x 26g wire each lengths cut into 4
  • 24 x long stamens
  • White non-flavored dental floss

 

Knives

  • Serrated knife
  • Sharp cutting knife
  • Cranked palette knife
  • Small palette knife
  • Metal scraper

Cutters

  • 9.5cm Circle cutter
  • Pizza cutter
  • Tulip cutter with matching Veiner
  • Water lily cutter set (Sugar Art Studio Gio’s Collection, product ID: CO2043)
  • Daisy cutter 7.5cm and 9cm (www.topcakestudio.cz)

Paintbrushes

  • Pastry brush
  • Fine and medium sizes

Modelling Tools

  • Ball tool
  • Flexi smoothers
  • Plastic cake smoothers

Cakey Tools

  • Small rolling pin
  • Large rolling pin
  • Cell board or any other non-stick board
  • Cel stick or bamboo skewer
  • #0 Piping nozzle
  • #1 Piping nozzle
  • #1.5 Piping nozzle
  • #2 Piping nozzle
  • #3 Piping nozzle
  • Turntable and non-slip mat

Hardware Tools

  • Power drill
  • 13mm spade bit and 25mm spade bit
  • Hacksaw blade to cut Styrofoam wedges
  • Sandpaper

Other

  • Ruler
  • Pins
  • Apple tray to dry the leaves
  • Pasta Roller
  • Airbrush (optional)
  • Scissors
  • Petal pad
  • Wire cutter or florist scissors
  • Masking tape
Anna Maria introduces us to her simply breath-taking Circle of Love Cake. It's a timeless and impressive design, with a gravity-defying base, edible flowers, piped work, painted plaque and stained glass design around the sides. What more could you ask for?
This pretty cake is ideal for a wedding, however there are numerous ways to adapt it to suit any occasion - and Anna Maria offers some ideas later in the course.
In this tutorial, you'll learn how to create a gravity-defying base, ganache and cover to create sharp edges, edible painting, piping with royal icing, make an edible tulip and dahlia, dust work, airbrush work and so much more! This cake is perfect for an intermediate cake designer looking for a challenge, and would make a fantastic addition to your cake repertoire.

We'd love to see your take on the Circle of Love Cake - so make sure you share your snaps with us on our Facebook page.

AnnamariaRoche

AnnamariaRoche

Since she was a child, Anna Maria has loved baking, drawing and creating weird and wonderful things with clay. Having parents who were restaurateurs in a small village in Austria, Anna Maria grew up to appreciate food and the work that went into it. Being in a family with five boys, she loved escaping to the kitchen cooking sweet treats for them, although there were many fights with cookies and cakes being taken before they were decorated!

At sixteen, Anna Maria started as an apprentice chef and later specialised as a Pastry Chef. After training she worked in some leading hotels in Austria and Switzerland.

Whilst working in Switzerland, Anna Maria came across her first piece of sugar art and was immediately hooked on this exciting and creative aspect of the industry. Her first and lasting inspiration was a wedding cake loaded with sugar flowers, making it love at first sight.

From that moment in 1987, Anna Maria knew she wanted to specialise in traditional wedding cakes and sugar art.

This made her cross the ocean and migrate to Australia

Anna Maria arrived down under with very little knowledge of the language, planning initially to work for a year and learn the art of cake decorating. However, she fell in love with the country and calls Australia her home.

She worked for some of Sydney’s top hotels and cake shops, including Sweet Art and Planet Cake, designing and creating cakes for people from all walks of life.

During her seven-year career at Planet Cake, she pioneered the teaching programmes for the successful school and was the creative force behind some of the most recognisable and original cake designs. Anna Maria was also the creative force behind three of the books published by Planet Cake and her work has been featured in many magazines.

She was also a popular personality in the award-winning Lifestyle Channel TV series, “Planet Cake”

Anna Maria has successfully taken part in many prestigious cake competitions and has won many awards; She likes to get out of her comfort zone to challenge herself, inspiring others in the process.

In October 2013, Anna Maria founded her own business; “Anna Maria Cake Design”. Besides designing and creating gorgeous cakes, she creates tutorials for companies to promote their cake decorating supplies and equipment. She conducts private lessons and small workshops in her studio in Sydney and teaches cake decorating in other schools across Australia and overseas.

Her diverse combination of qualifications, abilities and passion, together with her formidable creative skills has enabled her to inspire students around the world. She is very proud to see how their individual journeys have progressed. Many have gone on to have successful businesses of their own in Australia and overseas.

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