Fill, stack, ice, smooth, dot. Make appliqués, flowers, and berry sprays. Get ready to assemble everything for a gorgeous wedding cake! Amy shows you how to put it all together and provides detailed instructions on how to make it happen. We’ll learn to mount your chocolate appliqués (and get them to stay), crown your cake with your flowers and berries, and finish with artistic touches that will keep your cake amazing from all angles and all heights.
Making an anemone look like nature’s own is one of the sugar flower maker’s greatest challenges. Anemone centers are intricate, the petals take different shapes, and assembly is specific. Once you master these tips, your cake can take on a stunning crown or bouquet.
Give your cake a stunning crown or bouquet of bright, natural-looking anemones.
Hydrangeas are quick-blossoming “filler” flowers. Make them for fun, and then use them to make your cake full and rich—and to hide any tiny flaws. In this video, Amy teaches you how to form sugar hydrangeas quickly from a simple ball of gum paste and a wire. Your cake will blossom with these “fast-growing” sugar hydrangeas.
Tiny, simple rounds of color can form the basis for dazzling sprays of sugar berries. Make your cake into an abundant berry farm—or just insert a berry spray here or there for a pop of color!
Sometimes, your cake tiers just want to reach for the sky. Other times, you’ll want to vary their height—and maximize creativity and intrigue. As Amy demonstrates how to securely build tall tiers, we’ll pass on related tricks-of-the-trade, such as: How to keep the mounted cake from sliding, How to keep the top of your cake sharp and even, How to fill your cake tiers with smooth buttercream, And much more! Reach great heights in cake baking! Watch this video on getting your tiers to shoot for the moon (no less!).
It’s one thing to ice your cake casually. It’ll look textured, chaotic, and decidedly homemade. It’s another thing to remove all peaks, scraper marks, holes, and serrated edges—and present a camera-ready cake. Your guests will gasp…and wonder how you did it: especially in silky-soft buttercream. Step by step, Amy teaches you how to achieve that porcelain, wedding-perfect façade. Hint: it’s not a matter of running a spatula once along the sides and top of the cake. It happens in stages—and takes time, patience, and our tried-and-true technique. Buttercream is gorgeous, delicious…and challenging. Here’s how to ensure its grand entrance.
NOTE: The intro for this video is from another cake course, but the content is important for this cake, so it's included as a BONUS!
Your cake is baked, filled, stacked, iced, smoothed, dotted…and gorgeous. You’ve made your appliqués, flowers, and berry sprays, and have everything standing by for assembly. In this video, Amy shows you how to put it all together. We’ll learn mount your chocolate appliqués (and get them to stay), crown your cake with your flowers and berries, and finish with artistic touches that will keep your cake amazing from all angles and all heights (don’t forget the little ones!).
Amy Noelle, featured in Martha Stewart Weddings, NY Weddings, BRIDES, and The New York Times, is committed to fostering and helping others who want to follow their interest in cake design just for fun, a life-long hobby or even a career (like she did). Amy is a former actuary and high school math teacher who created a booming cake business in midtown Manhattan, Sugar Flower Cake Shop. She’s talented and knows how to teach. Amy is anti-fondant. It’s a personal preference. She thinks it tastes like cardboard! Instead, she covers her cakes in buttercream with a super-smooth finish, easily attainable at home using her recipes and techniques. Amy’s designs can be intricate, but are always meant to have an element of fun and, using her techniques, are accessible to designers of all skill levels. After all, at the end of the day, it’s just cake!!