Spread The Love - A Valentines Day Cake Tutorial by Ben Fullard - Cake Life

14/02/2018 Spread the Love - A Valentines Day Cake Tutorial by Ben Fullard - Cake Life
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Home  Spread The Love – A Valentine’s Day Cake Tutorial by Ben Fullard
Spread The Love – A Valentine’s Day Cake

Tutorial by Ben Fullard
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Ben Fullard of Ben The Cake Man is a regular contributor to

Cake Life. With Ben’s sharp edges tutorial proving so popular
with our readers!
In his new tutorial for Valentine’s Day Ben shows you how to
create clematis and the popular marbling technique just so
perfect for spring weddings.
Please show Cake Life your creations, we would love to see

them!
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1 Push a tiny ball of green paste into your veiner, dip your hooked 24g wire into the glue, shake
off any excess and push into the ball of paste. pinch to make sure it is securely sealed then eject
from the mould and leave over night to dry.
2 Roll out some white flower paste (no 6 on a pasta machine) and using a clematis or
(Hydrangea) cutter as Ben has done, cut out your flowers and keep them in a sealed bag to stop
them drying out. Vein them and gently rub around the edge of each petal with a Dresden tool to
lightly frill the petal.
3 Paint the back of your dry entry with a little edible glue and attach the flower
4 Squeeze with your finger tips to make sure they are properly attached and at this stage you
should pinch and curl the petals to give them some life.
5 Push into foam to dry. (Overnight).
6 Colour the centres with a little green dust.
7 Tint the edges of the petals with a little fuchsia pink dust.
8 Roll out some green paste on a grooved board.
9 Turn over the paste and cut out your leaf shape.
10 Dip your 26g wire in to the edible glue, remove any excess, then holding the leaf between your
finger and thumb gently push the wire into and along the deep vein created by the board.
11 Soften the edges with a ball tool.
12 Place onto your veiner, (Ben used a rose leaf veiner) with the thick vein facing down in the
mould.
13 Your leaf should now look like this.
14 Gently pinch the base to give the leaf some shape.
15 Set aside to dry, usually overnight.
16 Mixing some of your green dust with some lemon extract to create a paint, gently paint the
leaves. TIP Two thin layers works better than one thick one.
https://www.designer-cakes.com/cakelife/tutorials/spread-the-love-a-whimsical-clematis-tutorial-by-ben-fullard/?utm_source=… 10/31
17 Once dry, usually 5 after minutes lightly dust the end of the leaves with your Bordeaux
coloured dust.
18 Don't paint all of the leaves exactly the same as this never happens in nature.
19 Using your brown floristry tape, first, stretch it to make it sticky then gently wrap around the
wire from underneath the petals to the base of the wire.
20 Tape all of your flowers but not the leaves, as the wires will not be showing.
21 Now, using the same method, tape one flower to an other.
22 Now start adding the leaves.
23 It should now look like this.
24 Tape all of the flowers into small 'clumps'
25 Now tape the clumps together to make small branches. You can tape the small branches
together to make larger branches, and so on.
26 You will need to have a 4” 6” and 8” cake covered.
27 To create the marble effect for the bottom tier mix 90% of your sugar paste in a pale grey, (it
does not matter if it is not fully mixed) 3% each of Darker grey, deep grey and Pale pink (or any
colour to compliment your flowers) and finally 1% in black.
28 Roll these out and set them up something like in this picture. Carry on kneading these together
as you would normally. When the surface area has the desired marbled effect stop kneading and
roll it out.
29 It should look something like this.
30 Cover your bottom tier.
31 Ben thinks sharp edges work best and make the marble look more realistic.
32 Using your silver dust mixed with lemon extract, make a paint and add fine line details to your
marble.
33 Trim the edges of your other two tiers with either ribbon or a sugar moulding
34 Hold the flowers in place first to see how many and exactly where you want them.
35 Now push the wires into your cake using a posy pic or a suitable barrier and start arranging
the flowers.
36 Using a marker pen write the word LOVE or trace it onto a piece of paper. Using a piece of
brown taped wire start to bend the wire into shape. (It’s easier than it looks)
37 Now tape some flowers and leaves in exactly the same way as before to your curley wire word.
Again using a posy pic or a suitable barrier, insert into your cake.
38 Here is the beautiful cake by Ben! We would love to see your creations!
You will Need:
Equipment.
Flower centre mould
Edible glue
26g wire
24g wire
Pliers
Gooseberry green flower paste
Hydrangea cutter
Hydrangea veiner
Foam pad
Dresden tool
Brown floristry tape
Clematis leaf cutter
Grooved board
Rolling pin
Rose veiner
Ball tool
Polystyrene foam (to dry flowers and leaves on.
Ribbon or sugar moulding
Safety Seal
Wire cutters
Piece of paper
Marker pen
Ingredients & Colours
4” x 5” round covered cake
6” x 6” round covered cake Ben used THE SUGAR PASTE
8” x 6.5” marbled round cake
White flower paste
Green dust (Roxy and Rich)
Bordeaux dust (Roxy and Rich)
Fuchsia pink dust (Roxy and Rich)
Silver Lustre dust (Roxy and Rich)
Lemon extract or Vodka
Black sugarflair colouring
Pink sugarflair colouring
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Spread The Love - A Valentines Day Cake Tutorial by Ben Fullard - Cake Life

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14/02/2018 Spread the Love - A Valentines Day Cake Tutorial by Ben Fullard - Cake Life

Spread The Love – A Valentine’s Day Cake

Ben Fullard of Ben The Cake Man is a regular contributor to

Please show Cake Life your creations, we would love to see

Email address... Subscribe

5 Push into foam to dry. (Overnight).

6 Colour the centres with a little green dust.

8 Roll out some green paste on a grooved board.

11 Soften the edges with a ball tool.

13 Your leaf should now look like this.

14 Gently pinch the base to give the leaf some shape.

15 Set aside to dry, usually overnight.

21 Now, using the same method, tape one flower to an other.

22 Now start adding the leaves.

23 It should now look like this.

24 Tape all of the flowers into small 'clumps'

26 You will need to have a 4” 6” and 8” cake covered.

29 It should look something like this.

30 Cover your bottom tier.

Flower centre mould

Gooseberry green flower paste

Brown floristry tape

Clematis leaf cutter

Polystyrene foam (to dry flowers and leaves on.

Ribbon or sugar moulding

Ingredients & Colours

4” x 5” round covered cake

6” x 6” round covered cake Ben used THE SUGAR PASTE

8” x 6.5” marbled round cake

White flower paste

Green dust (Roxy and Rich)

Bordeaux dust (Roxy and Rich)

Fuchsia pink dust (Roxy and Rich)

Silver Lustre dust (Roxy and Rich)

Lemon extract or Vodka

Black sugarflair colouring

Pink sugarflair colouring

Contact us: cakelife@designer-cakes.com

FREE Tutorials Showcase News Top Tips Blog PBSS Contact

© Paul Bradford Sugarcraft School 2018 - All rights reserved

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