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Step by step cake decorating tutorial for how to make a Royal Wedding cake with fondant lace, pearl beads, pendant and rose.
Click here for the tutorials mentioned in this video:
How To Build A Cake: https://youtu.be/xtZCSM-dleM
How To Stack A Tier Cake: https://youtu.be/S5RBGHUmB4I
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Everyone in Britain and all over the world is excited about the upcoming royal wedding
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And why not celebrate it with a royal wedding cake? To make my royal wedding cake, I baked two lemon cakes with raspberry filling
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I did a six inch and an eight inch cake, but you can do any sizes
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If you're going to stack them as a tier cake, make sure they're at least two inches apart in size
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The cakes would also look pretty individually on cake stands. If you're new to cakes, watch my tutorial on how to build a cake
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After crumb coating your cakes, put them aside to set while you make your decorations
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I'm starting with the decorations for my smaller cake, which will take longer to set
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First, I'm making some edible lace. I'm using sugar veil and following the instructions to whisk it together for 30 seconds
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and then beat it with a paddle attachment for 4 minutes. Spread the mixture over your silicon mould, making sure it goes into all of the grooves
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Do more than you think you'll need in case some of it gets damaged. case some of it gets damaged when you remove it from the mould
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Wipe off any excess with a frosting scraper and repeat a few times until the whole pattern is filled with the mixture
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Place your silicon mould onto a baking tray. Bake at 200 degrees Fahrenheit for whatever time is recommended on the instructions for your mould
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I baked mine for eight minutes. When you take the mould out of the oven, lift it off the tray and rub it with a damp cloth
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Don't be too aggressive or you'll damage it. Leave it to cool until the mixture isn't sticky when you touch it
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Meanwhile, I'm going to make a white rose. You'll need a rosebud shape first, which you'll put the petals around
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Add tylos powder to your fondant so that it dries and sets quickly, so the petals will hold their shape
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You'll need about a handful of white fondant and just a pinch of tyloose powder
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Any more and it will dry out too much and crack. I'm going to use three round cutters of different ones
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round cutters of different sizes to cut out my petals. Roll your fondant out as thin as
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you can, rotating it after every few rolls to make sure it doesn't stick to the
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surface underneath. I'm using an onset mat but you could also use parchment
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paper instead, taping it onto the countertop so it doesn't move around. Now use
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your smallest round cutter to cut out five circles. I'm going to do two extra
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just in case any of mine tear. For each circle, pinch around the edges of half of the circle. This flattened it even more, so it's as thin as a rose
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petal, and it also gives it some movement by making it less symmetrical and cookie cutter
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if you excuse the pun. You only need to pinch half of the petal because the other half
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will be at the bottom of the rosebud and it will be covered by more petals, so you won't see it
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So if your petal tears, as long as it's on the bottom half, you won't be able to see it
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so it doesn matter If your fingers stick to the fondant dip them in some powdered sugar Brush your first petal all over with a bit of water Wrap it around the rosebud with a pinched part at the top like this Press the bottom part against the
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base of the rosebud. For the next four petals we're going to stick the bottom part to
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the rose but leave the top part slightly flared out like a blooming rose. The part you pinched
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will be the top half. For each petal, brush the bottom half with water and arrange it on the rosebud so the bottom is pressed flat against the
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bud but the top is sticking out a bit fanning out away from the rosebud. Place the next petal
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overlapping the last petal by about a third. Continue with the rest of your petals to work your way all
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around the rosebud. I don't need this extra petal. For the next round of petals we're
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going to use the medium circle cutter. Roll out your fondant as thin as possible and cut out five petals
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one around half of the circle to give them some movement and then brush half of each
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petal with water. Brush the part that you didn't pitch, which will be the bottom of the
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petal and you'll stick that part to the base of the rosebud. Let the top part angle out away
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from the rosebud. Overlap each petal by about a third going all the way around the rosebud
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You can crimp the top of the petals with your fingers so they curve if you think they look
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too straight. Roll out some ore fondant to cut out more petals. Take a little bit of the petals. Take a
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look at your rose so far and decide whether you need more medium-sized petals or if it's
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time to move on to the biggest petals. You'll know that you need more medium petals if the
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last petals you attach still reach easily from the baf of the rosebud up to the top of the rose
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But if you've had to attach the petals further up the rosebud so that they reach the height
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of the other petals, you're ready to move on to the bigger circle cutter. I'm going to do three
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more medium petals and then graduate to the biggest size. and crimping my petals a bit at the top to make them look a bit more realistic
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And now for the bigger petals. Same as before, pinch down the edges, but go about three-quarters of the way around the petal
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since more of these petals are going to be visible than the previous size
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Brush the bottom part of the petal and then stick it onto your rosebud
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letting more petal rise above the rose than on the previous round, and using any handy object to support the petal so it fans out but doesn't drape over backwards
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After the next petal is attached, these two big petals have more support from each other, so the support object isn't necessary anymore
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At this point, I'm going to position my rose the way it's going to sit on my cake
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I want it to lie on its side, so you can see the head of the rose when you look at the cake straight on
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I'm crimping my biggest petals, and now I'm going to cut out and attach my final petals, which will also be the biggest size
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To finish the rose, it needs a calyx, which is the star-shaped part
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at the base of the rose I going to use white not for realism but because it goes with my royal wedding color scheme of pale blue white and gold Attach the calyx to cover where the petals join Now leave your rose to set while you continue with the rest of the decorations Now I going to continue with my edible lace
6:15
If it's still sticky when you finish decorating for the day, turn it upside down onto some
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parchment paper and leave it overnight. That will halt the drying-out process until
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you're ready to continue. Cover your cakes with pale blue fondant. If you're
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You're going to stack them, watch my tutorial on how to stack a tier cake
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Peel the lace out of the mould and stick it to your cake by brushing the cake with a wet paintbrush
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If you don't have perfect sheets of lace, cut out the parts that you want to use and attach them together onto the cake
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Most lace patterns are intricate enough that you won't notice where the different parts join together
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I used a long piece of lace to scrunch up on top of the cake, propping it up to dry with two piping tips
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It was dry and set by the next morning. Place your rows on top of the lace, and the smaller cake is finished
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Now to make the decorations for the bigger cake. I'm making a pendant to dangle down from the cake. You'll need two ovals of
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white fondant, one slightly bigger than the other. Press the smaller one into a lace mould, or you can indent it with a few objects to give it some texture
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You could use the flat part of a knife, the prongs of a fork, whatever objects you have handy that have interesting shapes or textures
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Tidy up the oval shapes with your fingers and check them for size. You need to be able to see the bigger oval sticking out from all around the small oval
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Paint the bigger oval with gold. I'm using a pre-mixed gold gel, but you can also mix gold luster dust with clear alcohol or clear vanilla essence
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I'm only painting the outer part of my oval, making sure to get the edges around the side so everything visible will be gold
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I'm brushing the centre of the oval with some water to stick to the inner part of the pendant
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Leave the pendant to dry because the gold gel will be wet and sticky for a few hours
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While it's drying, make a double-beated border to go around the pendant
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border to go around the base of the cake. Roll out white fondant and use any
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shaped cutter to cut out all of the fondant. You're going to roll these shapes into
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balls, but the purpose of doing it this way is that every ball will be exactly
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the same size. It only works if the fondant is the same thickness all over
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so check this before you start cutting out the shapes. I'm using the large part of a
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piping tip to cut out circles, but a star shape or square or anything else would be
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fine. Now just roll all of your shapes into your shapes into the shape. balls Place your cake onto a cake board at least two inches bigger than the cake and brush water around the base of the cake After placing a ball down brush each side with some water and add another ball to each side
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working your way all around the base of the cake. Brush the tops of the balls with water and the side of the cake immediately above the first row of balls
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and then arrange another row of balls so that each ball sits between the two balls beneath it
9:28
Now we're going to drape some white strands of fondant around the cake. To make them symmetrical, cut a circle of paper the size of your cake
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You can trace the cake pan onto the paper or use a parchment circle
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Fold the circle in half and in half again, and if you want even more strands, you can fold
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it in half again. Then open it up, place it on top with your cake, and use a knife to indent by each creases
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Cut your parchment circle in half and wrap it around the cake, t it so that it's
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the same width as the distance between two indents on the cake. Now cut the circle a little smaller to mark where the strands of fondant are going to drape
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I want mine to go about halfway down the side of the cake
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And folding the semicircle of parchment in half to make sure I'm cutting a symmetrical
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line for the draping fondant. Now hold the semicircle against the cake and score a thin line with your knife around it
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which is where your fondant is going to go. Roll out fondant into strings, making sure they're the same width
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all the way along. Brush your guideline with a wet paint brush and stick the fondant strand
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to it. You might be able to get more than one drape out of your string of fondant
10:44
Break it off at the top of the cake and then drape the rest of the fondant around the
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cake, pinching the ends to join the next drape. I'm going to add a beaded strand to hang my
10:59
pendant. You could do another string instead, it's quicker, but I like the look of mixing
11:04
the string and beads styles. To make a thin, beaded chain, I'm using a thin, round piping
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tip to cut out little circles from thinly rolled fondant, and then I'm rolling them into beads
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Like with the double-beated border around the base of the cake, this technique ensures that
11:20
all of the beads are the same size. I'm using the end of a wooden skewer to push the fondant
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circles out of the piping tip. Use the knife to mark where your beets
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the bead of chain is going to hang and brush it with a wet paintbrush
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Then press your beads of fondant onto the cake, leaving a gap at the bottom where your pendant will go
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Brush the back of the pendant with water and stick it onto the cake
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Like I mentioned, you can leave the two cakes as individual cakes or stack them as a tier cake. Tada
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A royal wedding cake fit for the royal couple. fit for the royal couple. If you follow this tutorial, please tag British Girl Bakes on social media
12:05
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