Winter Wedding Cake – Part 2

 

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Skill Level: Intermediate
HD Lessons: 9
Decoration Time: 2 Days

Printable tools and ingredients list

Grams to lbs

Inches to cm or vice versa

other US to metric and Metric to US

Cake

  • 4” round chocolate cake
  • 6” round chocolate cake
  • 8” round chocolate cake

Ganache

  • 1.5 Dark chocolate ganache

Cake Card and Drums

  • 4” round cake card
  • 6” round cake card
  • 10” round cake drum
  • 6” round cake drum (temporary)
  • 8” round cake drum (temporary)

Sugarpaste

  • 2.2 kg White sugarpaste
  • 10g Black sugarpaste
  • Flower paste

Paints and Dusts

  • Sugarflair dusts
  • Satin silver
  • Snowflake
  • Black dust
  • White petal dust by sugar art
  • Lime petal dust by sugar art
  • Passion pink petal dust by sugar art
  • Mushroom magic by sugarmill
  • Plum truffle by rainbow dust
  • Green gel colour
  • Black gel colour
  • Red gel colour

Wire

  • 30 Gauge wire
  • 28 Gauge wire
  • 26 Gauge wire
  • 24 Gauge wire

Other

  • Icing sugar
  • High percentage alcohol
  • Edible glue
  • 500g white royal icing
  • Large cellophane sheets (florist)
  • Edible glaze spray
  • 1 Packet of stamens for sugar flowers (small)
  • White florist tape

Knives

  • Sharp cutting knife

Paintbrushes

  • Various including fan brush
  • Shaving brush

Modelling Tools

  • PME modelling tools
  • Small ball tool

Cakey Tools

  • Rolling pin
  • Cake smoothers
  • Piping tip PME no. 2 and 3
  • Piping bag
  • Edible black pen
No winter wedding is complete without a stunning centrepiece inspired by the most sparkly season of the year. Following on from part one of the Winter Wedding Cake tutorial, the multi-talented Penney Pang shows us how to make a beautiful spray of flowers to decorate the cake. The flowers certainly add wow factor to the cake with their striking colours.
While it's the perfect winter wedding cake, this cake could also be adapted to fit any time of the year. Imagine creating beautiful autumnal tones, with edible autumn leaves scattered around the board.
In this tutorial, you'll learn how to make realistic sugar flowers, including a rose and anemones, as well as berries and stunning leaves. Penney also covers dust work and demonstrates fantastic techniques for putting everything together. This cake is perfect for those looking to progress from beginner to intermediate, and would make a fantastic addition to your cake resume.

We'd love to see your take on the Winter Wedding Cake - so share your snaps with us on our Facebook page!

Penney Pang

Penney Pang

Penney is an award-winning cake designer, passionate about creating couture cakes and believing every cake is a celebration of love.  Based in Hong Kong, her signature sugar flowers and exquisite cakes have won several medals in Asia and United Kingdom's professional competitions, and often interviewed by televisions, newspaper and magazine for her amazing sugar craft work.  Penney was invited as an international guest at 2014 Cake International Birmingham show, and selected as a finalist of “Sugar Flower Artist” at 2016 Cake Masters Magazine Awards.
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