The Royal Garden Cake Tutorial

Thank you Mark Degroseilliers from Morsels by Mark for sharing with us this gorgeous Royal Garden Cake tutorial.

Marks designs are often inspired by fashion.  Although the combination of peach, light aqua and gold sounds  “different”, Mark saw that they really do go well together.

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To complete this design, you will need:

  • Royal Garden collection molds from Marvelous Molds
  • Gold tinted modelling chocolate
  • White, peach and aqua fondant (I used white Virgin Ice and tinted it with tangerine and aqua progels)
  • Rolling pin
  • Cornstarch
  • Clear alcohol
  • Gold Sterling Pearl Dust (I used Wedding Gold by The Sugar Art)
  • Knife
  • Piping gel
  • White Hydrangea made with  Marvelous Molds petelears

Cover cakes and cake drum with aqua and peach fondant.


Lightly dust molds with cornstarch and remove excess.  Cast all decorative pieces using modelling chocolate.

Mix gold dust and alcohol to make a paint the consistency of whipping cream.  Paint decorative pieces and set aside to dry.


Make a template of a rectangle slightly smaller than the panel on the hexagon tier.  Cut out 3 panels with white fondant .

Using piping gel, apply panels to every other side of hexagon tier.


Using piping gel, apply panels to every other side of hexagon tier.

Apply gold decorative elements to the cake with piping gel.  Smaller brooches on the white panels, a large brooch on top tier, and molded panels on the peach sides of the hexagon tier.  All panels also need to be trimmed with the border pieces.

With piping gel, attach pre-made hydrangea to the bottom of both aqua tiers.

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If desired, complete with a golden chalice filled with hydrangea, a topper of your choice, or leave it as is.  Any way you finish it, you will have a stunning cake!

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