The wedding cake trend that's here to stay
I’ve been devoted to palette knife cake decorating for at least five years. Before I discovered this game-changing technique I enjoyed success creating piped buttercream wedding cakes, but this skill has re4ally boosted my business and it’s starting to do the same for cake makers all over the world. Here’s why:
Palette knife cakes have character and each maker has their own inimitable sculpting style, like handwriting. so each cake is unique.
It’s quick. With practice it’s possible to decorate a three tier cake serving 100 in less than a day with palette knives. No filling piping bags or modelling sugarpaste flowers. And once you’ve finished there’s only a couple of knives and a board to pop in the dishy.
It enables you to sculpt voluminous blooms on the side of a cake that won’t fall off!!
It doesn’t rely on fondant, which is rapidly falling out of fashion.
It doesn’t require any fancy or expensive equipment - just a couple of palette knives and a smooth board - I use acrylic placemats.
Sculpted ganache stays put on the side of a cake even at room temperature
They’re completely delicious. My Italian meringue and white chocolate ganache recipes are both tasty and elegantly smooth. No sugary crusty American buttercream.
It’s addictive. I’ve been decorating wedding cakes for over ten years and this is a style that I truly love. Every cake brings new challenges - new flower shapes, an unusual composition - and I relish that my skills continue to grow with every order.
Have a go!! x