Floating Magnolia Cube

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Skill Level: Intermediate
HD Lessons: 17
Decoration Time: 2 days

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Printable Tools and Ingredients list available here


  • 2 x 7” Square by 3.5” deep chocolate mud cake
  • OR –
  • 1 x 7” Square by 3.5” deep chocolate mud cake PLUS same size styrofoam


  • 2 kg Dark chocolate ganache

Cake Card and Drums

  • 1 x 10” Square cake board
  • 2 x 7” square cake board
  • 1 x 6” square cake board
  • 1 x 6” square baking paper
  • 1 x 12” square silver masonite board (if not available the best alternative would be 6mm or 9mm MDF board)

Sugarpaste/ Flower paste

  • 2 kg Yellow sugarpaste
  • 200g White flower paste

Paints and Dusts

  • Black food colouring gel


  • 26 gauge wire
  • 20 gauge wire


  • White crepe florist tape
  • White non-flavored dental flossMedical tape
  • Corn flour
  • Piping gel
  • Corn flour
  • Gel food colours
  • Rose spirit (cake decorators Alcohol)
  • Royal icing
  • Flower glue
  • 1 x 5”sq x 1” thick Styrofoam spacer
  • 12” Cake box
  • 1 x Wooden dowel 12.8mm diameter about 5.5” long
  • 4 thick skewers or bubble tea straws (for internal support)


  • Sharp cutting knife
  • Large serrated knife

  • Medium Cranked handle Palette knife

  • Small Palette knife

  • Large metal scraper


  • Pastry Brush
  • Size 2 Paintbrush

Modelling Tools

  • PME modelling tools
  • Large ball tool

Cakey Tools

  • Turntable and non-slip mat
  • Corn flour shaker
  • Large rolling pin
  • Small rolling pin
  • Cel board or any other non-stick board
  • Large plastic smoothers
  • Acetate smoothers
  • Petal pad


  • Designer stencil
  • Power Drill with 13mm and 16mm Spade bit
  • Hot glue gun
  • Set square ruler
  • Vinyl sheet
  • Ruler
  • Measuring tape
  • Scissors
  • Pasta roller
  • Pizza cutter
  • Acupuncture needles for getting rid of air bubbles
  • Large apple tray former to dry magnolia petals
Anna Maria introduces us to her Floating Magnolia Cube cake. It's an elegant and striking design and it's perfect for a big celebration.
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 floating effect base, ganache and cover to create sharp edges, edible painting, working the stencils, make sugar flowers including the magnolia, work with cake lace and more! This cake is ideal 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 Floating Magnolia Cube - so make sure you share your snaps with us on our Facebook page.

Anna Maria Roche

Anna Maria Roche

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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Golden Tier award
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