DIY Wedding Cake Decorating
29 Oct 2015
DIY weddings are here to stay. From crafting favours and hand sewn bunting to arranging table decorations and printing stationery, brides are becoming savvier with their wedding day choices while putting their own stamp on proceedings. And it’s no different when it comes to wedding cakes.
Internationally-recognised cake decorator Paris Cutler, has crafted more than 12,000 couture cakes, including some for A-listers like Katy Perry and Keith Urban and believes there is something to be said for a homemade wedding cake.
“It’s much more special for a couple when a wedding cake is made by someone close to them,”Paris says. “Before the cake boom and all the TV shows, most celebration cakes were made by friends and family members. I don’t want to do myself out of a job, but I think these homemade cakes are the best of all.”
In her new book, Planet Cake: Love and Friendship, Paris offers projects devoted to special occasions. She shows how to top cakes with jewelled flowers perfect for a wedding, ruffles fit for an engagement party, and baby animals such as birds and cats for a christening or birthday celebration.
Paris adds: “I can certainly remember all of the cakes made for me by those I love and care about. So many readers wanted me to write a book that included wedding cakes—finally, here it is.”
The book provides the basics, techniques, tips and decorating ideas along with 30 cake recipes ideal for any big event.
Bride readers can put their decor skills to the test with this fun, colourful cake decoration how-to from the book, which is out in the UK on 5 November, priced £14.99.
Planet Cake: Love and Friendship by Paris Cutler (Murdoch Books, £14.99). Photography by Chris Chen.
Sprinkles have been very on-trend and I have included this design because it is just so dead easy, seriously. It is a really fun design, although it’s just a bit messy when working with the sprinkles. Remember to use a tray.
15 cm (6 inch) round cake
20 cm (8 inch) round cake
1.3 kg (3 lb) ganache
15 cm (6 inch) round cake board
20 cm (8 inch) round cake board
25 cm (10 inch) round cake display board (optional)
1.7 kg (3 lb 12 oz) ready-to-roll white fondant icing
650 g (1 lb 7 oz) ready-to-roll fondant icing, extra, for display board (optional)
Cornflour (cornstarch), for dusting
500 g (1 lb 2 oz) sprinkles
50 g (1¾oz) ready-to-roll fondant icing, extra, for heart
10 cm (4 inches) 18-gauge wire
40 g (1½oz) gold edible glitter
Butcher’sskewers, for stacking
2 m (79 inches) of 12 mm (½inch) red satin ribbon
Small and large rolling pins
5 cm (2 inch) heart cutter
Baking tray (or similar)
Styrofoam block (optional)
Pasta machine (optional)
1. Ganache the cakes, following the instructions on how to ganache and prepare round cakes (see page 48 of the book). Allow to set overnight.
2 Cover the cakes with the white fondant icing, following the general instructions on how to cover round cakes (see page 54 of the book). Allow to set overnight.
3. If you are using a display board, cover it with the fondant icing, following the general instructions on how to cover cake boards (see page 58 of the book). Allow to set overnight.
4. Use a pastry brush to cover the side of the base tier of the cake with piping gel. Pour about two-thirds of the sprinkles onto a tray and use your hand to pat the sprinkles onto the side of the cake.
5. Allow the side to dry a little, then brush the top of the tier with piping gel.
6. Pour the remaining sprinkles over the top of the tier. Use your fingers to gently rub the sprinkles onto the top of the tier, letting the tray catch the excess. Once the gel is dry, gently brush any excess sprinkles off and transfer the cake to a display stand or covered display board.
7. Roll out the extra white fondant icing for the heart to 5 mm (1/4 inch) thick: just thick enough to insert the wire. Cut a heart shape with the cutter and insert the wire halfway into the heart from the base point.
8. Brush the heart with piping gel and cover it with gold edible glitter (see page 80 of the book for general instructions about working with edible glitter). Push the wire into a Styrofoam block to hold the heart upright while it dries completely.
9. Stack the plain cake on top of the tier with sprinkles, following the general instructions for stacking cakes on page 60.
10. Trim both tiers with satin ribbon, following the general instructions on page 77.
11. Use a ruler to find the centre of the cake and poke the wired heart into the top tier of the cake.
More about Paris and Planet Cake
Paris opened up Australia’s largest cake decorating school and launched a popular TV show on the Lifestyle Food Channel which has now been shown in more than 30 countries worldwide. For more information, visit: planetcake.com.au