The Making Of Maria & Theo's 6 Tier Wedding Cake

[Music] hi we are doing a lot of wedding clicks every day some of these others is really unusual like either they are just a very interesting shape for something really large in size and one of those orders came just a few weeks ago from our regular customer Maria and her mum is Helen and money are getting married and they want to have something really special something this large I like to take the opportunity during this event during this doing this cake making this cake I want to share with you all those individual sessions individual part of the production with you and hopefully that it will be something that you can enjoy first of all maybe talking about this kind of wedding cake we make sure that we have to follow up at customer request this they cannot exactly describe what they're looking for but they can give me sort of informations that I can start working with it first of all the size they won't have it at least a meter but not too high not not more than maybe 1 meter 10 they want to have the color concept of white ivory probably more dominant and a little bit of gold but also not too strong and they like to have lots of loves on the cake so a cake surface is a certain amount of kick surface we have but I cannot just really fill up the everywhere with flowers I have to still come out with it instead of just checking the flowers on the cake I have to come up with a certain concept and some certain design that it's really match together with it with the concept of the cake and they like to have the cakes in different height sort of like they're not everything in the same height different in different height and the biggest challenges this reading is happening in Adelaide we are in gold coast so it's about 2,000 kilometers so I have to be very careful what I'm designing not to forget what they are looking for and I hope to also be careful every single component can be packed separately and I have to decide what I'm doing here at home and what I'm going to do over there after dinner I would like to make a drawing which is not fully in detail but when I look at this drawing I want to see the actual concept I want to see the heights of the cake and I can refer and measure this drawing where do I put flowers whether I type my decorations etc it's a this cake is asked to prepare for 300 portion but I will exceed a little bit more because if they're looking for such a size number of portions then it comes in the second important thing that is we have to disappear to reach the height even that goes over the number of people so I have to start from the heart so as you see I put over here one spot there one spot here that is one meter all right so it has to stay around this area that's the table table surface tabletop that's begin end of the cake I like to have an oasis in this area about this size that I can put my flowers about this much then the top tier will be definitely about 150 millimeters something it's very very roughly and after that we're going to see maybe we can just make it thicker lines this clip will be about 125 height so that's the one the top tier and after that I will put 200 this will be awesome 25 then I need to 250 you know if I put 250 that means the cake will end up probably time is 60 times 70 because we're going to put all those all those icing and everything on it [Music] that's the three layers of of the first three days then comes the 300 as I remember that the customer wants their different heights I'll do this one a little bit lower maybe about 10 cm then I like to start from the base now I will have an extra 5 centimeter that will be my board I believe the square board and probably should be around around 65 for comfort to decode the legs will be just stretching out the legs will be stretch into the corners you will see very soon okay that's the center of the take approximately then I will have I think I should make another at least at least two layers here which is about completing the six layers first year I want to make it about 125 feet gate and that should be around 40 [Music] forty and I like the one layer here it's in gold-plated in between so I'm almost there but as you see that is the height is not correct so I'm going to stretch this one a little bit longer there this one got a little bit more and then this one goes here this one's a bit lower all right this is my cake basically the main shape of the cake is already dead okay now we're gonna use peonies you're going to use large peonies beyond your roses we're going to use a small little flowers it's a Phillips so what I like to do is I'm going to make imaginary that I'm going to arrange the flowers on it first so this is going to be no flowers there will be a gold level I'm going to use 24 card code go which is come from overseas edible 24 craft code it will be plated on the cake alright what I like to do they have to request one request is they're using a lot of flowers another request is having ornaments like a sort of like a vintage style and also a little bit of gold touches so what I will do I will start from here turn around to the flowers exactly opposite side I'm going to start the other decorations go opposite of it and I just end up somewhere around here so the flowers on the top will be look like the let me do students with a black point moment so this is the peonies s is smaller this [Music] I don't have to do it exactly I just want to see that you main shape okay some little flowers is a pillars [Music] okay then I will stretch this one to this area I'm gonna go like this go behind go here again go behind and go here again so this is my flower bouquet will be so let me just draw this one quickly by doing that I can also count the count flowers approximately decide how many flowers I need all right this is going behind starting you again [Music] and then flowers actually sitting out here and then coming from this corner games and this bit will be a little bit more sort of like a little bats finishing off [Music] all right the main shape of the cake is all right there that's the main thick [Music] [Music] and this is my boat [Music] that's gold but that's gold but alright then what I like to do I want to put some ornaments which is I'm going to after a touch up with the gold so it comes from here today so I don't see it from its comes from behind and comes from here so it is actually starting from here and turning like this alright turning behind again like this and then starting coming in okay in this level I like to use different concept I want to use the one dime on T's here done Monte sort of like a joint joint piece to piece of diamond T's and I want to use the ivory satin ribbon comes over here and then just combining in this corner going behind [Music] I want to do one more thing here what I'd like to do to make this cake a little bit more elaborate I want to lower this this space little bit till here all right I think this is a very good idea I'm going to put one then visible it's visible but you don't see because I'm going to cover that board and this one exactly same material so it's it's an illusion that is not there then after that I'm going to do a sugar ornamental legs in this four sides okay so that will be look like look like this I'm going to make it more detail later on and then this one comes in here like that I think this add a lot of flair to this design [Music] [Music] before I do the sugar part I'm going to make a more detailed picture to actually stenciling to cut this properly this is only the concept but yet that you see that is a bit sort of like darkness behind it looks like a empty and you see that this is what we look like that the whole cake is standing on this little little legs but actually standing on this one in this other platform underneath all right what's missing here there's always when you put cakes on top of each other there's a little gap over here I have to cover that so what I like to do if I have a flower bouquet here and gold ornaments here I like to put exactly the same color of the icing more decoration here where Dean piping's so you don't be conceived from far away but you only see the shade and I'm going to just join this one here this area and then continue the smaller ones in this area you would see it later on when I'm doing it I'm going to share with you every little every single steps of this cake I think this is looks pretty complete because we have to also know where to finish so if you just continue doing things are you overloading the tip so I'm I'm I'm as a cake decorator I'm quite happy with this one if I look at this whole design and compare the which I've been in both places like Europe in America so this is a bit more classic American design it's quite a heavy sophisticated look a lot of so like vintage shapes on it and then also plenty flowers in different sizes and then comes to the like a really classic beautiful-looking cake once i have the design and all concept is finished that is time to decide what is more important to do earlier what is more important to do later on certain part of the cake it will be out of sugar so because of the transportation and all those things I like to make sure that every single thing I produce out of sugar it dries completely so that means I have to do it even that I have another week to go to the transport I have to do this certain parts now what what is more important is this legs these three decks these four legs will be out of sugar then I like to do them as early as possible and I want to draw down exactly the shape what I want and I'm going to produce a stencil that I can use that stencil put it on the rolled sugar and cut them okay this parts will be out of sugar so when I look at this direction I cannot exactly know how big is it because it's standing like this that's why I go to this side it will be starting from here and then touching through surface of the cake going like this and its end up here so when I it just still bend it when I make it straight will be around from here till there okay I have to stretch that design from here till here and if I look at the the surrounding of the first layer that's probably the corners in 45 degrees so that this is the quarter part so this is the quarter part I don't want to make it from here to there I want to make it inside here and then make some other pipe things in between here so that means that is my that is my height okay and that is my actually the amount of space I have to use to this area centralize it so I'm just drawing that according to just my fillings just to I want do something here like that that's the classic vintage design I'm going to do something like this alright then probably it goes goes like that and I like to get this part is like a barefoot it is just four pieces for just 5 pieces 1 2 3 2 3 2 5 and join the sparks with that yeah I think this coming up quite good I won't go here here then maybe just go like this again all right once I get this pencil of sort of approximate look I want to do it again with a thicker pen take a marking pen [Music] [Music] huh [Music] [Music] and and I'd like to create a lattice in the middle all right so if I like to get this one out of sugar and I like to have all those all those shapes in front of me I have to cut stenciling from this so this is my design but I want to make the this is not the line that I can cut I have to do another color in between so what I like to do is do that I don't want to do other side because I wasn't just going to one side and I'm going to fold it and cut it together so go around here like this like that like that then like this then here [Music] that triangle I want to cut and this Iraqi cut and this I like to cut I wanna get one more piece over here I want to join this one together that's or the in zero don't have to go around of it and in this part I didn't for anything everything is fine so what I'd like to do now for this into two [Music] [Music] we call everything out [Music] every time I do another another step just go refine it again in the game so because I think I can fix my mistakes every stage a little bit more and more [Music] I'm going to cut this out of a flat sugar let it really dry and I'm going to pipe on top of it again so makes it much more elaborate looking I make sure that 2 layers is really combined together doesn't move I use the tin paper it gives me the possibility just go with it small scissor really in every little corner it doesn't matter that little that tin paper it gives me gives me enough possibility to cut out of sugar [Music] I actually take up this one some small pots make sure that using the Inspector Gadget [Music] what some parts like into that are actually a some part I prefer the river season [Music] it's pretty good so imagine what I try to explain all the way so this cake is standing on about about 10 centimeter from the from the bottom and this gun goes this car goes around with it like this and create that lake that it looks like the whole cake is standing on these little pieces [Music] after I finish my stencil cutting I want to know exactly how do I place this around the cake so this angle is important and this angle is important and I have to create something because the cake is not ready yet so what I do is I I create the kind of imitation cake here this size is approximately right and the height is approximately what I wish to have so because this paper is only can bend in one direction cannot be in three dimension so I can just place it over here and see exactly how I bend it so then I decided not to use it two ways twisting that means not like that and often like that so I just want to keep it this way because I want to carry this click 2,000 kilometers away so if I would have chance to do this biscuit here and serve it here I would probably put this 'ready cake here and then cut this out of pastillage gum paste and place it stick it over here with it with a bit of water and I will have exactly to turn what I wish but now I decided to use some sort of hold I can cut those pieces which I cut or three of them and I take a plastic container cut little pieces like this I like this this part because it's excusing the turn and stays like this and this one is a bit flexible so imagine that is already bandit this way it's standing here like this and I can use this one as a holder this is an original board and it gives me actually right idea what I have to do here so I already did three of them I want to do loss loss on video I already finished three of them and I also decided in the middle to put some sort of letters here and this is different height that is a ticker and this is much more thinner so actually places underneath so I want to start doing this letters first I kept that this little piece actually comes from this stand something out so this will give me the idea how big that lettuce should be I passed it already was in the microwave and I just cut small pieces here to get the lettuce done this picture I have here originally round nozzle I twist it with the plier make it square I love it so because of its shape I can cut the pieces very easy and to create that methods very easily everything I cut it goes in and reliefs that in the middle so I can keep on cutting without removing that piece I'd like to cut this slightly bigger than this because I want to go underneath and then overlapping each other so I practice right in the middle here and I use this cutter and cutting about four five millimeters outside the line let me replace this over here in the middle just to get ready for the next stage now that was you guys with Tina now I'm going to I'm going to go the rest of it a little bit thicker [Music] ritum starch [Music] [Music] I flex my stencil here to see that the size I need a little bit bigger should be right now I place this here and I put two needles here - left and right - stop that stencil moving around [Music] take my scalp belt and always clean this is very good because I can turn it this way every direction every couple of cm you have to clean again and I'm holding this couple right 90 degrees down [Music] once I finish the outer frame I'm not going to remove the the sugar from outside I'm going to leave it there to keep things in place I'm not going to actually nothing at all before all cutting business is finished [Music] sometimes the scarf will get a little bit sticky it stops making nice clean cuts but it doesn't matter because I'm going to use the other side as a front [Music] [Music] [Music] for the little pieces you have to lift up a little bit and push it to the other side all right okay now we can take this one and place it on top I have to use that aside that's it I just want to leave it now completely dry just going to get this one also done now once this is one completely dry I will pipe this a lot more details here on top but it's not here I will do it over there and ugly [Music] all right next thing is let this one completely dry a couple of days it has to be really read right sometimes pasteurized rice but it's on the outside I have to make sure it's completely true the dryness is to be 100% all the way through inside what I'm doing now is the hidden boards under every cake so basically if I can't put the cake on top over straight away on the wood so I have to get gritty with the boards every side of the board the top and the bottom coated with a hygienic lee with a cap off so the way how I do that I just sprayed it glue on the cup board and applies the boards on it and cut it so [Music] take a break and then let's go around with it like that I'll make sure that I'm cutting on a wooden board so I don't cut the other piece underneath I have a 400 350 300 250 200 850 [Applause] this is just the basic white boards white boxes cake boxes I'll use and once I deserve Matt and I start shining I just make sure that I glue it over the matte side once I are done so later what we going to do we're going to send image the cake on top of the sport exactly flash on the side so there has been no cake patching to the hood it will be quite good to have it like that so it's nice and firm so when I when I built the clip together these boards will help me to keep the cake exactly straight and ready so now at this stage I am sending reaching this wedding cake this cake has got six layers starting from the 400 millimeters that is about 125 millimeter height the second layer is a little bit less probably about 75 or about 60 and the third layer is another 125 and this is a 25 centimeter that will I'm going to do it now then we have a 200 150 so starting from the 400 gradually degrees reduce the size 5 centimeter 400 350 300 250 250 that's a good reducing the size it's just got a good good shape at the end why is this case I have actually draw this lines on paper that I can see how thick I have to cut the sponges I am here dark mud cake sponge white math expunged and islands much in between I have mocha white ganache I have dr. nasch and I have whipped ganache with nougat which is you can call us a chocolate truffle cream or chocolate nougat truffle cream I also put some orange candy cubes and there's some caramelized almond pieces inside so yes as I go with this sundae with you I would like to explain you how the seeds end up so it's starting from the layer cake here and I call it the plane I'm going to put a little bit of mocha ganache yet that is white chocolate ganache with mocha paste motor paste means a lots of Nescafe a little bit of water [Applause] I always try not to get the cream on top yet ok firstly it's done then followed by white magic she's despot I'm just pushing it I'm not worried about the size because I'm going to do this later on another layer after that is dark ganache as you see all my creams are in the perfect condition they are basically in room temperature and they are sort of spreadable at the same time not too liquid the cake that I've done son division is not going to collapse while I'm doing it [Applause] which advisable if you feel that the cave is not holding itself because of the everything is so room temperature after a couple of players you can put in the fridge this guy has got so many layers in it like if you if I come to the top icing and crumb coating everything is end up around eighteen layers after that ganache I'm going to use almond sponge I put some bits and pieces together there's nothing wrong with that because you just have to join it together in the way that it's built and so actually when you cut the cake later on down even realize [Music] [Applause] I'm going sponges in place after that I'm going to put the chocolate truffle cream which is yet as you see that is a whipped ganache little bit of nougat and that's why the color is a bit lighter because when you whipping the ganache you're exiting getting areas [Applause] okay I'm going to put some candy orange chips which I did this myself it is a fresh fresh iron skin it's bought the with water and remove that first water because I don't want to get the bitterness of the orange skin then after that I I mix it with the sugar and leave it there for a day and next day boil again and you end up like beautiful beautiful fresh orange skin kids there's a lot better than what we buying from outside from manufactured items is actually nothing less than the orange but a little bit more strongly cooked to get a bit more firmness nothing I use it like a crunch which is a caramel sugar mixed with the AMA nibs and after I break the pieces so I want to achieve their bite like crunchy parts William eating this cake if I put the sponge on top now it will be not sticky because it will be just that not so good so I could just push all the things into the cream again mixing our views is the market [Applause] a little bit of sugar syrup with almond flavoring and that's my favorite a little shop a lot [Applause] which that moisture into a sponge after that we start over again so take a game then mock up white ganache not too much more higher the cake upper layers should be little bit less screen [Applause] good Wright's punch [Applause] high-temperature game [Applause] then is the last layer of almond sponge [Applause] how much sponges got almost no flour just a little bit of flying side basically almond milk being used to for purpose of building your cake into a nice firm texture almond will subsidize the D flag then comes again shows the blue got free [Applause] orange again almond crackling [Applause] push this into texture again last layer is the cake Weiss is the chocolate Dartmouth cake as you realize that these different heights on each level the fresh level 125 second level is 75 you smell a little bit less than the other ones because this these two combined is a one kind of block and the these other ones is 125 class probably about 150 so again I take a little syrup this time I go everywhere because I didn't do this one yet [Applause] [Music] and the color [Applause] so that is the rough Sunday routine please finish after this this cake goes into the fridge and we'll be starts getting all those crumb coat chocolate layer double masking again fill to the icing level you have lot more to go [Music] [Applause] [Applause] [Applause] at the moment I'm worrying about the construction part of the cake as you see all the cakes are finished so I can take the measurements how high are they individually and I can also look at the drawing but I will not rely on this drawing as much as that I can measure the case itself so first of all I measure the base it's around 40 millimeters and I measure everyone from the beginning of the cake to the top of the cake so I will ignore this leg part because I'm going to remove all the next year so we have fourteen hundred and ten one hundred and thirty and other six measurements all together this end up one meter and twenty five millimeters okay one thousand twenty five-millimeter just slightly over the middle which is actually what customer looking for after I took all the measurements what I do is I put a place of masking tape on the table and this is like the actually the individual part of the cake so that is 40 millimeters from the from the table to the top of the base then I have 110 millimeters the lift up in the middle hence the first cake 130 second cake is 90 which is going to be covered with the gold nine hundred and twenty nine hundred and fifty hundred and fifty 935 the top cake then I have a process here that I decided to go about six seven centimeter inside Darcis with a metal so I can I don't have to worry about any other construction I can just plug it in and stay there that around the 100 millimeters so altogether is 1025 all right now the Hydra cup is I can't just take one thousand twenty five millimeter of a long thread screw and then take somewhere in the back in the in the luggage and expect that this will be accepted so I will make it three different three shorter ones and I will also join them with this joiners nuts which is like longer than necessary then you can put two together and perfectly join together so with this drawing with this drawing it helps me whether I stop whether I start again so I don't want to start in the middle of the wood construction inside so I decided to stay from the base to the middle of the cake I can place this way in the middle as you see there are some PVC pipes inside this will be completely protected nothing would touch to the cake and then this is the second one between here I also end up middle of the cake then here join together like this then what I will do I will put one nut here and then one nut and there is the last the last wooden board will be around here so I have to place one nut here and then tighten up the ball of them the whole cake will be quite secure so I can pick those things because of shorter and I can also make the cake very very secure with this kind of concept in this project in this order most important thing is the packaging because the Kansas the gear is traveling 2004 matters and be arriving there and the cakes all all broken and we don't have time to start all over again so that's why I give a lot of attention in great details of packaging I look after that so I'll give a box which is exactly the same size of this wood but I already pre-cut exact same size of the box and I put some legs underneath so I have some space to power the nut distance over here so I have a little hole here I put a piece of plastic here and this cake is ready with PVC in the middle that little pipe in the middle so whatever I squeeze on top here it's not going to squeeze the cake only squeeze it on tip on top of this area so what we do now the extra Center light it we make sure that the hole is exactly the same that's fine and I don't want to touch any wood on the cap that's why I like to put first a piece of cut part and then another piece of food almost the same size of the cake on top of it then just take a discharge all the way down then I have I have a piece of long track here [Applause] and the second nut [Music] [Applause] so I'm going to squeeze this one it's such a weight not too much that can break PVC but gives you a little bit of pressure enough pressure to hold this cake in it in a place like that so next step I'm going to put these boxes these cakes in the boxes and then fill this area with some sort of instant form that it feels exactly the right amount of support on the side so I have something new we are trying this is a kind of a form that liquid form a you spray it in the mtrs and then it will harden up to hold that area properly nicely I'm just making a kind of like pressure test I spray this into a little box if this wall doesn't really push up like that in the next half an hour I will use this material to protect it a large [Applause] now if I put already the cakes which is already completely tighten up with the nuts and bolts inside the box so I have still this empty area if I if I just have a soft landing this box on on a summer that when they when the leg each hand baggage handler is like throwing around with a bit it will be fine but I like to get a little more security on the empty area so therefore I like to use this foam film which is triple expanding filler I just take it I didn't know exactly how much it's going to grow I fill up this book actually half here half here it grows so much it's still going it's still there is some soft pieces inside it's not either soft that means it's growing so you have to be careful when you when you fill this interiors with that you have to not go completely because if you feel this company is going to grow up like this like the big mushroom here so I just feel a little bit only at the bottom maybe just about just about this much and I'll grow about that it will be fine and then restart to dressed up the box I will fill up with it is bubble bubble pack [Music] that's really good this would be grow up till here it will be good enough from [Music] growing up inside in this one get get hardened it's completely hardened it's still soft and you can knock this cake quite harshly it's not going to be much damage in this clip so after all that I do my best to practice properly the when we arrived at lit and something is goes wrong basically cake cannot be disappeared from the box it will be some maybe some cracks or something and I will take my extra material to fix it over then I would have still one and a half days Christy okay we are just about taking off to airport all the boxes are attached there's one large one so affected the base of the cake and all those tools and the equipment's that I needed over there of course it really going to this kind of adventure you have to really take proportions they can always take something more than what we need to end up like this big boxes so these are the boxes and these are the two languages that we have filled with all those flowers inside and all the small parts that they bring part of the kids [Music] good morning to try to lose guy - title the entity okay there you go see it seems I taste it we are the estimate the Volks rate kiddo and now we just realized that the actual rate is 1978 oh it's a I think it's a very good estimation [Music] we just arrived to pick up points and it looks like the boxes all in tech this is only three it's going to get rejected thank you very much they're just a live to hotel and checking in and this is the boxes it looks pretty good doesn't have any external damage and they will see very soon the moment of truth and we can open up the boxes and see what happen inside I think looks exactly like I packed in I see no damage at all okay click the close and then we're gonna start tomorrow morning at time o'clock putting everything together so some parts of it there's no chuckles got things for them okay let's go get the tools first step is complete no damage everything is unpacked I just want to show now is the room setup before we just put things together these are the all the cakes and that's the whole damage but we have noticed and this is very easy to fix it all the flowers it's ready to pick up individually and placed on the cake I believe this is more than what we need but it doesn't matter and that's the table to start with that's the main lifter in the middle and this is the altar that I'm going to use probably will touch everyone the bit of music that probably doing it and show you something more interesting that's the all leftovers after packaging that's what left that's the most in this piece all right second tier of the wedding cake has to be coated gold gold sheet on it so if there we use it 24 karat gold sheets and which came from overseas and Joanne is just putting that cake with God so first thing what she does is spray a little bit of moisture water and then take bits punch all this drops oil and make it just a very sort of like a little bit of work then on the the surface voltage gold actually comes with a piece of paper behind so you can all the paper and then stick it on the surface make sure that you apply enough pressure everywhere that the gold is completely touched with the surface and remove the paper so it turns out partners so that's my next thing to put on the cake so I have to write Delta to finish our breakfast [Music] [Music] I couldn't ask for the long track screws in debt one meter height so I have this jointer in between so what I put that I put a little hot glue gun here and stable this one all the way up my children then I'm just going to go in there and then you now as you realize it there is a throat long term school coming from here tails to the bottom so I have to place this nut inside a cake I cannot put my finger inside that's why I used a little contour like this so I the country is just holding the nut and I'm going to go there now and put in journey turns the to this level which is the hidden northern side it should be come in here today so it should be come to there we already tilt to the bottom and I'm not going to force more so they're not deserving around here now so I just have to I cannot tighten with this but I can type from the bottom but now then you can see that should be enough I think [Music] they think it's my poor sister it's a real losses and you just covered sugar it's one only use for the purpose of holding the flowers not for eating purpose [Music] so that's beautiful total bases perfect I can just put my flowers in it [Music] Roberta's finish my next step is the piping this lower position little ornamental piping yet exactly same color as the is the cake but I want to make this pointing in different kind of white somewhere will be tickers on my Ruby Tina and somewhere higher and lower so what I like to do but I don't want to make the flowers first and piping after I want to do the piping first because the flowers comes on top of the piping so I think this a good idea to just place kind of wire around the cake just to see the positioning of the flower then I can decide whether I pipe higher in long that's the wire that I place in it flowers here they can show me where I do I also need to have a positioning of the gold pipings that in between the flow of flowers I take this fund as a this flat ribbon because I'm going to partner on this is thickness so this to our spiral position will tell me where is the area's left to pipe rest of the cable so that's what I'm doing now and then I am starting out with just a border I think if just piping like a small from zero to go little bit thicker and go a little bit in a cake [Music] [Music] [Music] [Music] at this stage I'm arranging the flowers on the surface follow-up this mental water I have a couple of different designs of flower different type of flowers so what I do is I just go very slowly and every actually making smaller arrangements on little areas like this and then continue to follow the line so I don't want to just spread around on knowing you what's going to happen at the end so I'm just concentrating on that 10 square centimeter first and then continue on the next lot so all what we do is just like this every flower here is handmade and they're wired into one one bunch like this and the I decided to put in here so I make a little hole very so that very small hole then holding that with a plier on the very very bottom of it and then slowly pushing it and once I satisfied with the position that I open up slowly all the leaves and I can see now here something neat here so then I will use more smaller flowers and put it here and once the all the garland is finished I'm going to start using in some fillers leaves and of course I will decide that time certain gaps to fill the the pillars and also I have to see that the individual RS to see where to put the leaves [Music] it's almost 11 o'clock tonight and the we're going to now take a break and have some sleep I should be the less tired and fighting tomorrow golden ornaments in between the leaf flower lines so far so good that all the flowers finish and tomorrow I'll just maybe another three hours and then completely [Music] [Music] today is Saturday this is the winning day we have finished already the cake almost completely the flowers in place and now the last step that we promised actually to decline the that we have to make some piping in between the flower lines this is a bit risky risky step because we can just do we can easily overdo it and then kills the everything else around of it so it has to be a filigree piping and very subtle that should not be overpowering everything else but you see on the cake so it just has to be implemented the rest of it so we have already some totes and I drove some couple of little sketches I even actually simulate the situation with the gold painting everything we have just sort of like thought about it that is really the limit is very sensitive and you cannot go too much so I decided to even less than that we draw here so I like to do something really really simple and small and that's a classic of piping like is true to a double line in left turn and right turn and after that another another line err shape another right and left turn so then I like to repeat that all the way and just add a little bit more sophistication here just go like a little bit of like a zigzag piping around of it what I like to do this in this stage now I like to draw this or pipe this on on it on a piece of paper and put it on the cake and I let my wife Joe is like work on the gold brushes and then see how it looked like before we start [Music] pipe active filigree work on the paper and place it on the right position and join is just painting with gold and before we take to risk and we just want to do this step and see how it looked like [Music] [Music] [Music] [Music] [Music] [Music] [Music] I also declare that this cake is completely fish did I achieve or did we achieve the whole success I'm not so sure yet this is what we go to achieve when Mariette see this cake and say you know you guys did more than what I expected so we will know that tonight [Music] [Music] [Music] [Music] they're just putting the disability just on the room is magnificent all the decorations are fantastic crystal chandeliers greater not 500 flowers [Music] [Applause] [Music] [Music] [Music] okay [Music] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Applause] we are just about checking out from Adelaide Hilton we came here on Thursday afternoon today Sunday so the wedding was yesterday I had to say that was the best wedding I ever been involved in the kind of disk I know comment we have seen a lot of weddings you know profession but that was really did something spectacular I have to thank Maria and Helen for that wonderful opportunity for us to excel ourself in such a grand event and it was in a kind of like unforgettable experience and the four days of generosity what they were they given to us what we receive in this hotel it was it was just sort of like enormous and we wish Maria until a wonderful happy life and a lot of children that we can make some more birthday cakes for them in future [Music]

Channel: Yeners Cake Tips - Yeners Way

Views: 2,526,646

Keywords: cake, making, piping, decorating, learn, Wedding, Wedding Cake (Food), how to, flowers, arrangment, bouquet, Greek, Traditional, Classic, Adelaide, design, art, Australia

Id: eFWV11RjbhE

Length: 86min 49sec (5209 seconds)

Published: Thu Jan 16 2014