MARZIPAN wedding cake decorating

"The marzipan fruits looked superb on the wedding cake, we were awarded the first prize in the wedding cake decorating competition" (S.V., New York)



Due to its highly decorative nature and unique taste marzipan is often the first choice when it comes to decorating a wedding cake.

Marzipanworld brings you the largest selection of marzipan shapes in the world, making it easier for you to choose the designs that most suit your wedding cake and your wedding theme. Whether you are looking to decorate an autumn wedding cake, a seaside wedding cake, a summer wedding cake, a Halloween wedding cake, a floral wedding cake or a more particular wedding cake, you can find a unique wedding cake decorating idea.

Marzipan wedding cake roses

Since all our products are hand made, they can often be altered in shape size and colour to meet your specific wedding cake requirements.

Several of the marzipan designs that are now displayed on our site were initially created to meet specific customer wedding cake requirements. So if you are unable to find what you are looking for please contact us at mailto:weddings@marzipanworld.comwe will do anything possible to turn your wedding cake idea into marzipan.

Autumn wedding cake

Marzipan

Marzipan leaves are often used as a base for decorating fall wedding cakes, other fall wedding cake decorations such as marzipan acorns or marzipan pumpkins are then placed on top of the leaves to complete the wedding cake. Our marzipan leaves come in a variety of sizes and shapes which means that it will be easier for you to choose the colour scheme that best suits your wedding theme and season.

HISTORY of wedding cake decorating

Your wedding just wouldn't be complete without fertility symbols, like the wedding cake.

The history of wedding cake decorating

Ancient Romans would bake a cake made of wheat or barley and break it over the bride's head as a symbol of her fertility. It became tradition to pile up several small cakes, one on top of the other, as high as they could, and the bride and groom would kiss over the tower and try not to knock it down. If they were successful, it meant a lifetime of prosperity. (see : left picture)

But now,.there are many kinds of wedding cake decorating,.that not always follow the history , see the wedding cake decorating when you attend for a wedding party, many various models.

KIDS cake decorating

THE BEARS CAKE DECORATING

Almost all of kids' birthday party need cute BIRTHDAY CAKE with kids theme.

Going Goldilocks one better, this party has 4 Mini Stand-Up Bear cakes as guests. The dining table is a 6 in. round cake with a rolled fondant “tablecloth” draped over the top. Increase the size of the round table and you can seat more bears!

See the formation!.. that is a good idea for the party.

CUTE ELEPHANT

The next idea to make cake decorating for our kids with cute elephant for the decoration.


How do you know it will be a Birthday They’ll Never Forget? Serve them a cake topped with a large elephant and ringed with candy peanuts.

UNIQUE cake decorating

If you want to design a cake decorating, of course you need some idea to realize it. Hope those images will give the ideas you need,..cute cake decorating.

BOOK of CHRISTMAS cake decorating

Need referenced book to make a good christmas cake decorating?.. here are the books :

Another 15 sparkling Christmas cake designs by Karen Davies. Ideas include cute reindeers, 3d teddy santa, Christmas sleigh, Fern Wreath, many more and 3 mini Christmas cakes.
Size: 21cm x 21cm

Featuring both sugarpaste and royal-iced cakes, this range includes stunning new Christmas ideas. Over 35 designs to suit all abilities.
Size: 19cm x 19cm

SUGARCRAFT book

To decorate cakes we find many materials , example : to decorate with SUGAR CRAFT, maybe you need some books to be referenced.

Paper back 'International School of Sugarcraft' Book One for beginners by Nicholas Lodge.
Book One is arranged as a twenty lesson course book that includes how to make cakes, icings and frostings, runouts, frills, collars, lettering, modelling and piped decorations.

Paper back The International School of Sugarcraft Book 2, Advanced by Nicholas Lodge.
Book 2 is arranged as a twenty lesson course book that teaches the intricate and sophisticated skills of tube and brush embroidery, lace, figure modelling, sugar flower sprays, bas relief, pastillage and filigree.

Soft back 'The International School of Sugarcraft' Book 3, new skills and techniques.
Chapters include using moulds and cutters, creating fabric effects, modelling, needlework in sugar and more sugar flowers. Includes traditional and contemporary celebration and wedding cakes.

CHRISTMAS cake decorating

What better way to celebrate it than by baking a cake? All most all our celebrations are closely related to food that we consume on the occasion. To make christmas cake decorating is an integral part of the celebrations.

As the season is associated with lots of happiness you can come up with innovative Christmas cake decorating ideas.

When you think about Christmas the first thing you associate with it is the Santa. You can make a Santa figure with sugar paste and put it on your cake. With white icing you can create the snow that is generally around that time of the year. If you are not the part of 'white' Christmas you can recreate it on your Christmas cake decoration.

You can come up with Christmas cake decorating ideas from the three predominant colors you find around that time. Traditionally the Christmas tree is decorated with lots of glitter, the gifts packed with shiny gift papers. There is white snow around the house. The Santa is supposed to be wearing a red coat and riding a sleigh pulled by the red nosed reindeer. While decorating your Christmas cake if you use red, white and green colors you will have a beautiful looking Christmas cake. You may need many kinds of accesories to make a good cake decorating.

Christmas cake decorating ideas are bound to bring out the artist in you. If you like to play with your food and enjoy it then you could use edible fresh flowers as Christmas cake decoration. You can use rose petals, honeysuckle and calendulas to decorate your plain Christmas cake.

If you prefer fruits to flowers you can use kiwis, oranges, strawberries and grapes can be arranged on the top of the Christmas cake. You can glaze it with shiny syrup. Or you can get some whipped cream put it on the sliced fresh figs and arrange it to make a border for your cake.

You can not go wrong with chocolate. For Christmas cake decorating you can use chocolate curls. Just use your vegetable peeler to peel the chocolate bar. You can mold marzipan into different shapes. Make animals or flowers or vegetables out of that and decorate your Christmas cake.
You can use lace paper dollies as a Christmas cake decorating idea. You can place it over the cake before dusting. You will get wonderful lacy patterns. You can cut some very lovely patterns from parchment paper such as flowers, polka dots, diamonds, stars or vines and give your delectable cake equally delicious look.

You can make use of royal icing on the cake or get some icing that can be rolled out to give a smooth finish to your Christmas cake.

You can come up with your own Christmas cake decorating ideas of your own if you just let your imagination run wild. Most of the things are very easily available in the stores. You can just buy the things and decorate your Christmas cake to delight your family and friends and make their Christmas a truly an unforgettable event.

Constructing a Cake

Sometimes when we will make cake decorating, we need some cakes to join to make a figure or to make layer by layer cake.

These directions will be useful for you. , Here are the directions :

Some cakes will require more or fewer of these steps, or additional steps not mentioned.

Mix buttercream, and set aside. If you've stored it in the fridge from a previous time, remove and let stand at room temperature for a few hours to soften.

Bake the cake in whatever pans will yield the best shape needed.

While cakes are baking/cooling, prepare sugarpaste. Make more than you'll need, especially when it comes to colours. You don't want to have to try to match colours later because you ran out.

Cool cakes completely, and transfer to a working surface (i.e. cutting board).

Carve the cakes as necessary, using a sharp, serrated bread-carving knife. Avoid cutting your fingers because it hurts and very few people want a blood-flavoured cake. Save the offcuts in case you need them later, or in case you want to eat them as baker's tax while you work.

Place the lowest cake level on whatever board you'll be serving on. If you're worried about it shifting on the board, put a dob of buttercream down first in the middle.

Cover the cake in buttercream, and assemble any layers with buttercream between them.

Cover with sugarpaste, royal icing, etc. as necessary for the design. If you need to take a break or go to bed, you can leave the cake sealed in sugarpaste and it will keep fine for a day, presuming you don't have any pets to come by and sample it. If this is a problem, put some kind of cover over the whole thing but be sure to leave air vents or your fondant will just absorb moisture from the buttercream and get all soft and limp.

Model any figures for the cake. If the figures have many parts or aren't sitting directly on the cake's top, you may have to model some off to one side and let them harden before assembly.

You may also need toothpicks or sugar sticks for stability. Some consider toothpicks to be "cheating" in that all of the cake should be edible. The rest of us have decided life is for living, not for drying sugarpaste bits for days and days. But if you do use toothpicks, be sure no one bites into one.

Glue sugarpaste bits together with water, or powdered sugar mixed into water. Some pieces may require bits of foam or other temporary supports while drying.

If the cake has multiple sections on top of one another, you may need to support these sections with dowels.

You can purchase cake-appropriate dowels in the cake decorating section of large craft stores.

FONDANT ICING

Here are some idea to decorate cakes with fondant icing

Fondant Icing

Ingredients

1¼ lb icing sugar
2 large egg whites
3 tablespoon liquid glucose

Method

Sieve the icing sugar into a bowl.

Add the glucose and ¾ of the egg white and mix well. Knead it, on a sifted-sugar-dusted surface, until smooth and pliable – this will take about 10 minutes.

Put it in a bowl covered with a t-towel and allow it to rest for 30 minutes or so.

You now have enough icing to cover an 8” round cake, and to provide some decoration.

Finishing Touches

You can buy cutters in all sorts of shapes. Try holly leaves or stars, Santa’s or snowmen. Paint them, or add fine detail with food colouring. To make sure they stay in place, brush the iced cake with egg white first.

If you want to colour your fondant it’s best to use a paste colouring rather than liquid, which changes the consistency. You’ll need to knead it a lot to achieve an even colour. And only add a little at a time!

To make model Santa’s or angels that will stand up on a cake, you need special modelling sugarpaste that will retain its shape. It’s just like modelling with clay – or playdough!

Turn your cake into a Christmas present: paint the ‘wrapping paper’ decoratively, then add a ribbon and a label – made from modelling paste.

All the cake icing accessories or ingredients mentioned here can be obtained from cook-shops, good supermarkets or the internet.

Simple But Effective Cake Decorating Techniques

Cake decorating doesn’t need to be difficult.

Here are some simple hints:

Buy ready-made, quality cakes or make them from a mix
Invest in several pastry bags, a flower nail and 6 tips--large open star #824, small open star #23, large rose #125, small rose #104, and drop flowers #129 and #190.

A turntable is a nice option for decorating--a lazy susan makes an acceptable one.
Use ready-made decorations: silk flowers, fresh flowers, ribbons, fruit.
When working with fresh fruit, always brush the fruit with a glaze to seal in moisture.
Present the cake on a decorative platter.

Cake with Ganache Icing

Ganache

1 pound semi-sweet chocolate, finely chopped1 cup heavy cream OR evaporated milk1/4 cup sugar4 tsp. unsalted butterPlace the chocolate in a bowl.Bring the cream, sugar and butter to a boil.Pour over the chocolate, stirring gently to melt.Thinly ice a cake and freeze for about 15 minutesuntil the icing is firm.Place the cake on a cooling rack and the rack on a cookie sheet.Quickly pour the ganache over the top of the cake and down the sides, using a spatula to smooth the surface. The hot ganache will melt the icing, so only smooth as necessary. Tap the rack to remove excess ganache, which can be refrigerated for later use.Chill the cake until completely set, then remove to a serving platter and decorate.

Fruit Flan

For this recipe, you can bake or purchase a pre-made flan or cake. Slice assorted fruit and lay fruit on the cake surface in concentric circles.Coat with apricot glaze.Serve on decorative platter

Apricot Glaze

12 oz. jar apricot jam
2-3 tbsp. water
Combine jam and water in a saucepan.
Bring to a boil.Strain, refrigerate.
Heat to use, brushing onto fruit.

The following are several different icing techniques that are quite easy:

Angel Food Cake with Fruit Filling

An angel food cake works best for this recipe,but others will work as well.Ice the entire cake with non-dairy whipped cream or whipped topping. Tint with food color, if desired. Spoon pie filling over the top of the cake, leaving a 1/2" border on the inner and outer edge. With pastry bag and tip #824 or #32, apply piping around fruit ring. Serve on decorative platter

Edible Flowers

You can use any cake, this example uses a layer cake.Apply a thin layer of frosting over the entire cake.Apply piping if desired.Decoratively distribute edible flowers.Edible flowers are available in the produce section of your grocery (found at Copp’s, Magic Mill, Whole Foods in the Madison area).

Piping

Using a pastry bag and any tip, you can create a number of different decorations on a cake ranging from flowers to simple border piping. Basic icing recipes can be found in any Betty Crocker or Better Homes and Gardens cookbooks. Practice makes perfect, work with your icing before applying to the cake.

CHOCOLATE CAKE DECORATING

These chocolate cake decorating ideas offer tips for a professional finishing touch for your homemade chocolate cakes.

These simple ideas can help you to make your creative dreams come true.
And chocolate has to be the most edible ingredient for decorating cakes there is!

Chocolate really comes into its own when used as the ingredient for your cake decorating idea.
Use these free and simple ideas and tips for decorating grown-ups' and kids' chocolate birthday cakes, wonderful wedding cakes, and for finishing off your cakes or gateaux in a special way.

There are cake decorating recipes for icing - used for piping frosting and decorating your cake. Or try a frosting recipe including a rich glossy satin chocolate glaze and a white chocolate frosting recipe, go to the frosting recipe page.

By following these instructions you can achieve the professional looking cake design you want - in your own kitchen. Yet, chocolate is one of the easiest ingredients to use to embellish your baking, as it melts and sets solid in almost any shape or form you want.

The best tip is, that chocolate cake decorations can be made up to four weeks in advance and stored in the refrigerator until required!

Also, check out how to melt chocolate and how to really get the best results for your chocolate recipes and cake docorating by using the best quality gourmet chocolate.

Small chocolate curls

It is a quick way of livening up your cakes. Ice or frost your cake with your favourite icing recipe, or chocolate ganache. Then, using a potato peeler shave off chocolate curls. The chocolate bar or block will need to be warm - around room temperature is usually fine. Scrape small curls by using the edge of your bar of chocolate. When you have mastered that, you can also make broader curls by scraping the peeler along the broad flat surface of the bar of chocolate.
You can use this as a very quick simple tip for cake decorating, and is an equally useful idea for any last-minute decorating of your chocolate mousse, puddings, after dinner desserts and ice cream

Large chocolate curls and chocolate caraque

Spread melted chocolate in a thin layer on a marble slab or a clean and smooth work surface or baking sheet.
When the chocolate is just set, use a decorator's wallpaper stripping tool, (kept for this purpose!) and at an angle of about 25degrees, push it along the surface that the chocolate is on, and the chocolate should curl. If it does not curl, but breaks off, it has set too hard. You will then need to scrape it off and melt it again.
Smaller chocolate curls are made in the same way, and are called caraque.
Why not try a two-tone effect, melting dark and milk chocolate, or with white chocolate, then pipe or spread the alternating colours, and merge them with a pliable knife. Then follow the instructions above, scraping across the bands of chocolate. This gives a great, effective two tone effect.

Chocolate Leaves

225g of chocolate is enough to make 45-50 leaves - depending on the size of the leaf.
Find any well defined, well shaped leaves that are free of chemical sprays.
The leaves must be clean, in perfect condition, still pliable and bone dry.
Melt the chocolate to be used, and with a small paintbrush, paint the underside of the leaves until well coated over the whole surface.
Leave to cool and set, - hasten if you need to by placing in a fridge. If the chocolate is too thin, then recoat. When you are happy with the result, peel the leaf carefully away from the chocolate, not the other way round!
Again you can try a two-tone effect, or even a marbled decorative effect. After drizzling white chocolate in stripes across, say, milk chocolate, you can create a marble effect. Use a toothpick to swirl the white chocolate through the dark or milk chocolate background to make an attractive swirly random pattern.
See what you can create, - you can try out many ideas for your own unique chocolate leaves design.

Piped chocolate shapes

115g of chocolate should be enough to make some designs for one chocolate cake.
This is a great way of making your own cake decorating ideas and designs; because chocolate can be whatever you want it to be!
Find a design or create your own design and draw it onto a piece of greaseproof paper.
Melt the chocolate. Then when it stays as a coating on the back of a spoon, without dripping off, it is ready to use.
Spoon the chocolate into a small paper piping bag. Snip off the tip of the bag and pipe the chocolate as evenly as possible following the desired design. Let the chocolate pipe itself, do not force it.
Leave the designs to set, and handle very carefully when moving, - don't forget they can melt in your hands and fingers. Then refrigerate by carefully storing between layers of greaseproof paper.
To remove the designs from the greaseproof paper, particularly intricate ones, it is best to cut the paper into squares around each design before gently removing the paper from the chocolate. If the chocolate is well set, remember it is brittle!
Here are some cake decorating designs and ideas, which will, I'm sure give you more ideas.
If it's for a birthday - why not decorate the cake using chocolate numbers for the age - instead of having candle numbers; and kids love eating things like that!
Swirls are easy, hearts are ideal for a romantic valentines cake decorating. Draw lattice shapes by criss-crossing the chocolate; create butterflies, flowers, circles, stars. You could easily match the design of your chocolate cake decorating ideas to link well with the theme of the party or wedding.
What you can draw, onto greseproof paper, and carfully trace with melted chocolate in an icing piping bag, you can create with chocolate.
You can also pipe melted chocolate directly on to your cake's surface, say white chocolate heart designs on to a dark chocolate cake, already glazed with a glossy icing.
It's also a good decorating idea to add some curve to your piped designs, to make the design less flat and therby less static. You do this by piping chocolate curls, swirls, wavy lines and lattices, or whatever you want onto greaseproof paper laid over a rolling pin, giving them an attractive curl.
These look very professional and elegant when attractively displayed in an already a rich chocolate cake covered with rich chocolate icing; and yet are a simple and easy chocolate cake decoration to make.

Feathering on chocolate cakes

This is a popular and pretty design for cake decorating, and works for any kind of chocolate cake recipe.
Melt a contrasting chocolate to the chocolate icing or covering being used. Spread the chocolate icing over the cake. Place the contrasting colour into a piping bag, and pipe lines or a spiral over the chocolate covered cake. With a skewer, draw lines across the cake, first one direction, then the other; this creates the feathered cake decoration.

Decorate cake with FRUITS

These are simple steps to make cake decorating using fresh FRUITS and also using whipped cream.
A pretty simple cake to whip up in a short time when you are in rush.

Ingredients:

1 x 8/9 inch vanilla chiffon cake400g whipping cream
(I used Anchor's Baker's Mix)
Half a can of cocktail fruits

For Decorating:

Kiwis, strawberries, peaches, dragon fruits, cherries, etcGlaze or instant jelly
(I used Decor Gel from Pastry Pro. You can use instant jelly to glaze the fruits)

Step by step to make Fruits cake decorated

First, bake a chiffon cake using your favourite chiffon cake recipe. A 8 or 9 inch and vanilla flavoured one works the best. Let the cake cool completely before you start decorating.Prepare the cocktail fruits by draining the juice well.

Skin and cut colourful fruits. I used peaches, kiwis and strawberries. Wanted to use dragon fruit too but found out later I didn't quite like it to be on the cake.Whip your whipping cream to stiff peak consistency. Set aside.Divide chiffon cake to two or three layers.
Spread a layer of whipped cream on one of the layers of cake. Scatter cocktail fruits on whipped cream.

Spread another layer of cream to embed the fruits. Place another layer of cake on the fruits. Repeat this step for the 2nd layer, if any.

Frost top and sides of cake with whipped cream. Smoothen.

Decorate sides of cake with a decorator's comb if you like.

Start arranging fresh fruits on cake in a circular arrangement.

For example, place peach slices next to strawberries and kiwi

Prepare glazing by adding water to Decor Gel or instant jelly. Bring to a boil. Brush on fruits to create shine and to avoild fruits from changing colour.

see :
http://mycakedecoclub.forumotion.net/how-to-projects-f19/decorating-a-fresh-fruit-cake-frosted-with-whipped-cream-t269.htm