Create this stunning and vibrant wedding cake in this tutorial by Liz Marek. Liz is the owner of Artisan Cake Company in Portland Oregon. She is an accomplished author, instructor and baker. Winner of numerous awards and competitions, Liz thrives on pushing the boundaries of what cake and sugar are capable of. In 2015, she dedicated herself to teaching full-time and opened her online tutorial school, www.sugargeekshow.com
To find out more about Liz and her work, check out her Facebook page!
- Two pieces of wafer paper
- 26 gauge floral wire
- 28 gauge floral wire
- Desiccated coconut
- Food colouring: Green, Yellow, Ivory, Avocado, Pink, Light Blue
- Floral tape
- 12” masonite or wooden board
- 1lb white fondant
- 12oz clear isomalt (Simi Cakes brand preferred)
- Silicone container for pouring
- Small knife
- White ribbon
- 8” double barrel cake
- 6” gingham cake (steps included below)
- 2lb white chocolate ganache (3:1 ratio)
- 4lb white fondant
- Gum paste
- Green petal dust
- Pink petal dust
- Hydrangea veiner and cutter
- Thin leaf cutter
- Nicholas Lodge stamens
- Poppy cutters
- Silpat mat
- 2” circle cutter
- 4” circle cutter
- Bench scraper
- Ball tool
- Veining tool
- Flower formers or spoons
- Needle nose pliers
Difficulty Rating: 3 out of 4
Prepare the Flexique as directed. Place one sheet of wafer paper onto a Silpat mat and brush on a thin layer of Flexique.
Place wires onto the wet surface, spacing about an inch apart.
Place a second sheet of paper over the wires and brush with a second thin layer of Flexique. Leave to dry overnight.
Prepare coconut in a small bowl. Add a few drops of yellow, one drop of green and one ivory. Mix or shake in a plastic bag until well coated.
Cut your dried wafer paper into long strips that taper towards the point.
Dip your strip in fresh Flexique, coating it evenly.
Coat the strip in the coconut, covering all sides.
Bend the wire and hook over the end of a tall drinking glass to leave to dry overnight.
When dry, wire your amaranth together in strips of three. Make sure you cover your wires with floral tape.
Prepare about 24 wires that are 7-8” long by making small hooks in the ends with needle nosed pliers. Colour about a marble sized piece of gum paste yellow. Take small pieces about half the size of a pea and thread over the wires.
Make a cross in the end with a modelling tool and set aside to dry.
Once dry, dust the ends with a little bit of green petal dust.
Roll out a small amount of white gum paste in a pasta roller to a thickness of 4 or 5. Cut out your petals with the cutter.
Thin the edges with a ball tool.
Place in the veiner and press gently. Remove the gum paste and thread over your dried centres. Hang upside down to dry.
Once the flowers are dry, wire together in clusters of three.
Wrap the base wires around a toothpick and cover all wires in floral tape.
Colour a small amount of gum paste greenish yellow. Roll out to a thickness of 4 or 5. Cut out your leaf with a thin cutter.
Thread a thin wire into the centre of the leaf.
Thin the edges with a ball tool.
Use a modelling tool to make a line down the centre.
Make several leaves and let dry overnight.
Once dry, wire the leaves together in an alternating pattern using one centre leaf with a long wire as the base.
Place one leaf lower than the first leaf and wrap with floral tape.
Continue placing leaves in this way until you have three leaves on either side of the centre leaf.
Finish with a toothpick and cover with floral tape.
I airbrushed some of my leaves a darker green for variation in colour and contrast.
Roll out a pea sized piece of gum paste and thread over a hooked piece of 26 gauge wire about 7” long.
Use needle nose pliers to pinch the end and make the poppy texture.
Make four centres. Leave to dry completely. Once dry, dust two with green food colour and paint the other two with black food colour.
Take a few of the centres and fold over a piece of 28 gauge wire. Twist to secure.
Wrap with a small amount of floral tape.
Make three per centre. Arrange around the centre and secure with floral tape.
Bend out the centres. Paint the tips black on the two with the black centres.
To make your petals, roll out a thin amount of your pink paste to a thickness of 4. Cut out five petals per centre.
Thin the edges and use a ball tool to ruffle the edges.
Use a silicone petal veiner and veining tool to create texture.
Place on a flower former or spoons until dry.
Once dry, dust the tips with pink petal dust.
Wrap a petal around your centre.
Continue until you have five petals around you centre.
Gently arrange your petals into the desired shape. Wrap wires around a toothpick.
Secure with floral tape.
Begin by colouring half your white fondant a light blue.
Get your desired shade.
Roll the white fondant and the blue fondant into two separate snakes about 7” long. Twist together.
Fold the twist in half and twist again.
Do this 2-3 times and then roll out.
You should have nice even marbling.
Cover your board in a thin layer of vegetable shortening or piping gel. Roll your fondant onto the board and cut off the excess.
Place an 8” cake board in the centre and trace a line.
Remove the cardboard.
Melt your isomalt in the microwave according to the directions. Colour with a very small amount of blue with a toothpick. Place a turntable over a Silpat mat or a large cake pan to catch the dripping isomalt.
Place a small wedge under the turntable’s back side so that the board slants towards the Silpat mat. Carefully pour the isomalt onto the board using the line you traced as a guide. Let the excess drip off the board and onto the mat, rotating your board slowly and working in 5-6” increments until the entire outer edge is covered.
Let cool. Lightly torch the tips with a blowtorch and shave off the drips with a small knife. Clean up any rough edges with the torch.
Cover the edge with white ribbon to finish.
Prepare an 8” double barrel cake for the bottom tier. You may use any cake recipe that you like. Cover with fondant and chill until firm before painting. For the gingham top tier, you will need: two dark pink 6” layers; one 6” medium pink layer; one 4” medium pink layer; one 4” white layer.
Once your layers are cool to the touch, chill for at least an hour or until completely chilled. Trim off any dark surfaces from the sides and bottom of the cake. Measure with a ruler and mark at 1” tall.
Place toothpicks all around and trim the cakes so they are all 1” tall.
Use a circle cutter or a glass that is 4” wide as a guide for your first circle.
Use a small knife to cut straight down. I used a 2” cutter for the centre circle. Prepare all your cakes in the same way.
Rearrange the cut pieces of cake to form the following layers: layer 1 - Dark pink, med pink, dark pink; layer 2 - Med pink, white, med pink; layer 3 - Dark Pink, med pink, dark pink.
This is what it should look like once rearranged.
Place Layer 1 onto the 6” cake board. Spread on a thin layer of white chocolate ganache, slightly softened so it spreads easily.
Place Layer 2 on top. Add another layer of ganache and then Layer 3.
Ice in more ganache, smooth with bench scraper until the sides and top are flat and then cover with fondant.
Let the Everclear and gel colours sit for an hour. Strain.
Turn your chilled double barrel cake upside down by sandwiching between two cake boards.
Gently drip your green food colour along the base all the way around.
Wipe away any strong drip marks.
Leave it to dry for five minutes then flip the tier back over.
Gently brush the 6” gingham layer with some blue and green in a sweeping motion from side to side. Insert four straws into the 8” double barrel and trim until they are flush with the top. Place the 6” tier on top.
To paint the flowers, dip in pink food colour and make rough marks that will be your base layer.
You can make some flowers that are more like blobs and some where the petals are more separated.
Layer more colour over some flowers to make them darker.
Go over some areas with the blue water colour to add in stamens or details on the petals.
Paint in small blue leaves for variety. Leave to dry.
Place a small amount of melted chocolate on your board.
Affix the double barrel on top.
Repeat for the next layer.
Spray the board with the cold spray to make the isomalt crack and then seal with a little spray vegetable oil to stop it from getting clouded.
Insert your flowers into a straw and trim off the excess. Insert into your cake with a long pair of needle nosed pliers.
I started with the amaranth on the far left, then jasmine leaves, clusters of hydrangea, poppies and small clusters of jasmine leaves.
I did the same on the other side. You can also add in more variations of leaves, berries, pods and small flowers to make your spray even more impressive!
Lightly spray your dusted flowers with water or a steamer to lock in the colour.
Your gingham spring cake is now complete! To show off your gingham layer, make sure you cut the cake while it is chilled and make slices that are straight down.