Cake Decorating Tutorials
Cake Decorating Tutorials Inspired by Michelle Cake Designs
I just thought I would put any of the cake decorating tutorials I post on my blog all in the one place so this page becomes a reference page for you rather than searching through all the posts.
Cake tutorials, please excuse the fact that these videos are not works of art but they have good information in them!!!
I hope you enjoy them. Have fun with your cake decorating.
Bye for now, Michelle
How to make a fondant bear with shaggy fur
Halloween cupcake decorating idea
How to make chocolate ganache for decorating cakes this is part 1 of a 3 part tutorial
How to ganache a cake for decorating with perfect results this is part 2 of a 3 part tutorial
How to cover a fondant cake to get sharp edges this is part 3 of a 3 part tutorial
How to make sugarpaste, flower paste
How to make a sugar peony rose flower part 1 of 2 and part 2 of 2.
How to make alphabet name blocks for decorating cakes
How to make a baby bottle cake
How to do the lids on gift or present cakes
How I did my signature cake – quick explanation
How to photograph cakes – a simple way to improve the quality of your pictures
Great idea for drying your sugar flowers
The order of decorating a cake
Gumpaste recipe for sugar flowers – this one is better in high humidity and the one I now use for all my flowers.
Guide to the number of serves when cutting a cake
Michelle Rea
Inspired by Michelle Cake Designs
{ 43 comments… read them below or add one }
hi!
just want to thank you for being such an amazingly generous person.sharing all this information with us is so not for granted… can you help me finding the little letters ruller?here in israel, we do not get
a varaety of english letters. is there an internet shop you recomand for getting baking stuff?
(excuse my english)…
thank you again
your work is amazing
nira
Hi Nira, I don’t know of any suppliers for your part of the world as I’m in Australia but i just did a quick search and this company http://www.cakecraftshop.co.uk/ does supply to the EU. I do not know what they are like at all but they might be worth contacting.
Your english is fine do not apologise.
Bye for now, Michelle
Hi Michelle,
Yesterday I came across your website and instantly got hooked! You are truly amazing and do such beautiful work. I really enjoyed watching your tutorials. They were very informative. I wondered whether you would consider doing a tutorial on how to ganache and cover a square cake? This is the shape that gives many cake decorating enthusiasts the most trouble! Any tips would be very much appreciated.
Warm regards,
Veronika.
Hi, Michelle.
Thank you so much for your wonderful tutorials! It helped me a lot with making the chocolate ganache smooth and silky! Your method is fool proof!!! Thank you Thank you…
Like Veronika mentioned above, I would love to see you doing a tutorials on how to ganache and cover a square cake with modern sharp edges. At the moment I am too timid to even try.
Any tips would be very much appreciated indeed!
Would love to attend one of your classes? any details?
Hello Michelle,
for your blog, site and all your lovely tutorials.
first off before I forget I have to say thank-you
I have actually covered a cake, a small 2 tier one for a birthday just last month from watching your 3 part ganaching/fondant tute, and I just had to say THANK YOU !!! I was pretty happy with how it turned out. but sheesh it’s very expensive to make the ganache, So I must look into if I can buy it in bulk, as I used 2pkts of Nestle Plaistowe 70% cocoa intense & indulgent, and living here in country NSW food is expensive the best of time haha.
Now I have a question, and that is your font.. with all the curvy lines under some letters, its just gorgeous. and piping is one thing I would love to get better with.
thanking you so much for your generosity and when I have my blog or site up and running I will add it to my name.
Roz.
Hi Roslyn, you are right chocolate ganache is expensive no matter which way you buy your chocolate!!! Thank you for watching my tutorials and for taking the time to let me know of your success. The style in which the piping of the inscriptions is done is something that I make up as I go!! It is always changing and sometimes depends on the design of the cake. I will try and do an alphabet chart of piped letters and make a post although I warn you it may take a little while before I get time!!
Thanks again. Bye for now, Michelle
Hi dear,
How can i be a part of your blog. I also wanna learn thru u online…is it possible as i live in dubai…please let me know thanks
Hi Shafaq, it’s lovely to hear from you. Yes of course you can be part of the blog I would love it.
All you need to do is click on the “subscribe to my blog” link in the top right hand corner of the blog page and you will receive all new posts.
You can also keep in touch through my facebook page http://www.facebook.com/InspiredbyMichelleCakeDesigns
You will also find more information on my website http://www.inspiredbymichelle.com.au
Also if you click on the tutorials section at the top of my blog pages you will find some “how to” cake decorating videos.
Enjoy! Bye for now, Michelle
Hi Michelle,
I would like to register to do either the Cupcake course held on the 29th Oct, 2011 or the Beginners course held on the 24th Oct, 2011 but I am not sure which one would benefit me the best. Ideally I would like to do both the courses but I really cannot afford to. I do make cupcakes every week but my icing skills are not the best. I would like to learn how to make my cupcake look like yours but I would also like to learn how to cover a round or square cake. Please send me details so I can Bpay you for which ever course you feel is the best one for me.
Hi Michelle,
My name is Veena. I am a cake decorator in Israel. My business is called Veena’s Art of Cakes. I just wanted to compliment you on the amazing cake designs you have. I do visit your website and blog off and on looking for new ideas to stimulate me, and I must say I have never gone empty handed.
Your tutorials are very detailed and very easy to folow.
Love the details and finish on your cakes.
Bye for now,
Veena
Evening all,
I was just telling a friend how amazing my 21st and wedding cakes were and thought I couldn’t really do them justice through explanation so I jumped on google to find some of your cakes. This page interested me very much as I would love to learn (even a fraction of) how you go about creating these things, when what do I see? Our wedding cake top left! I can’t tell you how many people loved the cake. My husband Liam (not easily impressed) was chuffed to see the soccer ball and snowflake so elegantly incorporated. I felt it was uniquely us so thankyou very much for the awesome job. I hope to attend one of your classes in the future and congratulations on all your success, well deserved!
Holly
Hi Holly, WOW!! thank you for your wonderful comments. Just so you know I actually did a little blog post on your wedding cake – I love it when I get to design a cake that is unique and personal but still elegant.
http://inspiredbymichelleblog.com/2010/12/08/snowflake-and-soccer-wedding-cake-inspired-by-michelle-cake-designs/
Bye for now, Michelle
Hi, what flower cutter did you use for the top picture? Thanks
Charisse I’m not too sure which floer you are referring to – if it is the small blossom shapes then it can be any small 5 petal cutter if it is the larger white flowers then you can see the cutter in the video tutorial on peony flower that I have made. All tutorial can be found by clicking on the tutorial tab at the top of the page. Bye for now, Michelle
Hi Michelle,
The roses that you have made are absolutely amazing – I have never seen such lifelike ones made. Do you have a tutorial on making roses please? I am in UK so cannot make it to your workshops but struggle with roses.
Thank you so much for sharing your talent and teaching us rookies through your tutorials, blog and facebook.
Regards and best wishes
Jane
Hi Jane, thank you for your kind words!! No I do not have a tutorial at the moment but it is on my list. Thank you for asking.
Bye for now, Michelle
Dear Michelle..
Just so loooove your stuff… You are truly gifted and blessed.. I live in india and enjoy visiting and learning from your site.. Will you please do a tutorial on how to stack cakes.. I need to make a two tier cake for a friend soon.. Would love to learn it from you.. Thanking you in advance.. Or if you would recommend a site that I can visit..
Regards
Iris
your cakes are so amazing, i’m new to this kind of hobby and your site is a big help to improve my creations… thanks
Hi Michelle, I’ve only just started to bake for people other than family & friends. And I’ve got to pass on a big thank you from the bottom of my heart for your tutorials, as I cannot call myself a cake decorator (I fell like I’ve cheated, & it’s just me, and not a reflection on what I think of decorators) if I use packet mixes, and after MANY attempts of baking from scratch using various recipes on the net & all my books, YOURS is the one that worked well for me! You have no idea how excited I was when my first attempt of your chocolate cake actually worked!
You are an angel, and the best part is that you’re a fellow Australian, so no ingredient is foreign to me.
I’m so glad I stumbled across your site.
Once again, many thanks & wishing you a Merry Christmas & Happy New Year.
Thank you Priscilla, I really do appreciate you taking the time to let me know.
Have fun with your cake decorating but be careful it doesn’t take over your life!!!
Bye for now, wishing you and your family a wonderful Christmas.
Thank you ,Michelle,I LOOOVE your site,absolutely amazing.I especially thank you for the 3 part video tutorial on how to ganache a cake,I’m sure I must have watched each of them 10 times at least.I’ve tried your method and my cakes are looking more and more professional.Can’t thank you enough for
all of your advice!Such a great teacher ,I hope you’ll find the time to make some more amazing video tutorials for those of us who can’t attend your classes.
Wishing you many happy greetings for Christmas ,bless you!
Thank you Kiki!! it really is not hard once you know how, I’m so glad you have enjoyed the videos and yes there are more coming. Thank you for posting.
Bye for now, Michelle
Hi Michele, I am so amazed at your talent. You are truly gifted. I am also appreciative of your generosity – you so freely share your talent. I have learned a lot from you. I am hoping that some time in the near future you will make it to the South Florida, USA area.
Again, thanks for sharing your gift.
Elaine
Thank you Elaine for your kind comments and I hope that we meet someday soon to – I love to travel and thoroughly enjoyed my visit to the USA this year.
Bye for now, Michelle
Thank you so much for sharing your talent! I am new to cake decorating (only made cakes for families) and your videos are so helpful! love your cakes…truly inspiring! I just had my second baby and I am looking for ideas for his christening cake..:) Thank you!!
Hi Michelle,
What stunning cakes!
I am going to be making a 2 tier cake and I was hoping you could answer something for me. I plan on using dowel rods (wooden) when stacking them. Once I have put the dowel rods through the bottom cake (I will be using fondant), before I place the next cake on top, do I have to put some icing on it so that the cake will stick to the other one? (Put icing over the dowel rods and centre area). I appreciate your response! I will be travelling with this cake so I want to make sure it will be secure.
Another question if you don’t mind. I will be transporting my 2 tiered cake (in a van). I am worried about it shifting during the ride. Do you suggest I assemble it when I get to the home, or do you think it will be okay? (I plan on putting a ribbon around the border or a royal icing border to secure the two). Thank you!
HI Adrienne – quick answers. Yes you can put some royal icing between the tiers but you do not need a lot. and I always have my two tier cakes assembled before they are transported. I do make sure that they are finished the day before transporting so that they have had time to settle and the tiers will be well joined. I also have non slip matting under neath the box in my car so there is no movement and I find this is all I need to transport the cakes.
Thank you for your response Michelle! I feel better now getting advice that I can trust. I also prefer to have my cake completed before delivering. I will drive slowly and hope for the best. Thanks again!
Hi Michelle. I forgot to ask you another important question. Do you recommend I drizzle some sugar water on my cake before I fill it with either ganache or buttercream filling? I was told if I do this that the cake will taste more moist and fresh. (The recipe I was given was: 2 cups sugar, 1 and 1/4 cup + 2tbs water, 2.5 tbs glucose). Thank you so very much!
Hi Adrienne, the only time I use a syrup is if I want to add another flavour to my cake so it would be a flavoured syrup. If your cakes starts moist then it will still be moist when it is cut and served. A syrup will not rescue a dry cake as it only seeps into a thin layer of the cake. The syrup will add a thin extra moist layer but make sure it has completley soaked in before adding the ganache. Bye for now, Michelle
Hi Michelle. I was looking through your website and I must say your cakes are by far the most impressive I am yet to see. You have such talent. I plan on making a half chocolate and half vanilla cake (not marble), and although I am pleased with the chocolate cake I tested, the vanilla one tasted good but it was not as moist. Do you have any suggestions as to how to make the cake more soft and fluffy? Thank you again!
Hi Adrienne, you could try baking at a much lower temperature. When I am baking cakes for decorating I bake at 110oC which means they take at least three hours but I get a really even bake with very little moisture loss. I hope this helps. Bye for now, Michelle
Hi Michelle! Here in Canada, we are used to using Buttercream underneath our fondant. Chocolate ganache sounds so much more appealing to me, and I love the straight edges you can get from it. I was wondering if it difficult to apply the fondant over the ganache? I was told that the fondant will slip and slide and won’t stick properly. I know you keep your cake in the fridge overnight after it’s iced, but do you do anything else to the ganach covered cake prior to applying the fondant? Thank you again!
Hi Adrienne, Firstly the fondant will not slip and slide at all so please do not worry about that and secondly the cakes once ganached are not kept in the fridge overnight they are left out on the bench. You will see exactly what I am talking about if you watch the three ganache/how to cover videos in my tutorials section one of them shows how I prepare the cake before covering. Have fun and thank you for visiting! Bye for now, Michelle
Hi Michelle. Thank you for your response. I watched your 3 part video. Thank you for sharing. I was wondering–does the cake not spoil when it is left out overnight, even if it’s covered in ganache? I was worried about this this is why I have always placed my cakes once iced in the fridge before putting on fondant. Thank you.
Hi Adrienne, the ganached cakes will be fine although I do have air conditioning on 24 hours a day in summer. If you refrigerate it then you have to wait so long for it to come back to room temperature to cover with fondant. The ganache will have a dried surface and this is why I hot water it to create a sticky surface for the fondant to attach. I hope that makes sense!!
Bye for now, Michelle
Thank you. Yes, it does make sense. I wasn’t sure how long it would take for the cake to come back to room temperature, so I decided to do what you do, and keep it in the basement, even though my house is heated given it’s winter. I hope it works! Thank you.
Hi! My 2-tier caked turned out great! I learned a lot and would have done some things differently, but overall I was pleased with the result. Thank you for your inspiration and guidance. I have some left over fondant. How do you recommend I store this? I don’t know that I’ll be using it for quite some time now. I can’t freeze it can I? Thank you.
Adrienne, as long as the fondant is clean (no ganache etc) then just double wrap it in food wrap then in a thick plastic bag. It will be fine for quite a while then only problem you need to worry about is if it dries out. Congratulations on your cake!! Bye for now, Michelle
hi Michelle, i just watching your tutorials.such a amazing works.i am really enjoyed.i need to ask one thing about fondant method flower paste recipe,your recipe need CMC or TYLOSE.but at the moment i dont have both.but i got Gum tragacanth,it is ok to use 1 flat teaspoon? and also how long to take this paste ,flowers going to dry?many thanks.best regards!
Yes it is a substitute but I have not used it so I do not know if there is any strength variation. With the tragacanth you will need to let the finished paste sit (wrapped) in the fridge as it does work a little slower than tylose. Length of time really depends on the flower but you should allow at least 48 hours as a bare minimum so that they have strength. Thank you for watching!! Bye for now, Michelle
thanks a lot ,Michelle.
very quick reply
best regards
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