The video tutorial demonstrates how to create a princess castle cake. The instructor begins by covering the middle tier of the cake with pink sugar paste, scoring horizontal lines to create a brick pattern. They then cover the tower and turret with sugar paste, using a dowel to create a sturdy structure. The instructor also shows how to create tiles for the turret using different shades of pink sugar paste and edible glue.
The cake is then assembled, with the tower and turret attached using buttercream and a dowel. The instructor also demonstrates how to create an edging for the cake using a multi-ribbon cutter and a circle cutter. The edging is attached to the cake using edible glue, and the instructor notes that any joins can be hidden with ivy and vines.
Throughout the tutorial, the instructor provides tips and tricks for working with sugar paste and creating a sturdy structure for the cake. They also emphasize the importance of not worrying too much about imperfections, as they can be hidden or disguised with decorations.
Here are the key facts extracted from the text:
1. The video is about making a princess castle cake.
2. The cake has three tiers: a bottom tier, a middle tier, and a top tier.
3. The cake is covered in buttercream and then covered in sugar paste.
4. The sugar paste is rolled out to about 5mm thickness.
5. The cake is scored with a knife to create a brick pattern.
6. The scoring is done horizontally and then vertically to create a brick design.
7. A turntable is used to make it easier to score the cake.
8. The cake is covered in sugar paste and then cut to size.
9. The excess sugar paste is removed from the bottom of the cake.
10. The cake is placed on a turntable to make it easier to decorate.
11. A turret is made from sugar paste and placed on top of the cake.
12. Edible glue is used to attach the turret to the cake.
13. A Dowel is used to support the turret and keep it steady.
14. The cake is decorated with tiles made from sugar paste.
15. The tiles are colored in different shades of pink and arranged in a pattern.
16. The cake is finished with a border of sugar paste around the edges.
17. A multi-ribbon cutter is used to cut the sugar paste into equal widths.
18. The sugar paste is cut into half-circles to create a decorative edge.
19. Edible glue is used to attach the decorative edge to the cake.
20. The cake is left to sit for about 5 minutes to allow the sugar paste to harden.