Vintage Easter Egg Cake Tutorial

Chef Ceri Griffiths teaches you about the tradition of the sponge cake easter egg. Learn the techniques to decorate this vintage styled Easter cake.

Starting with the fabric effect cake board, he rolls the fondant a bit thicker than usual to make deeply pleated embossing. Next he'll walk you through creating molded lace pieces, including best practices to avoid sticking and achieving crisp edges with defined details. 

Piping a pearl border adds a sophisticated touch. You'll learn tips for piping pearls of the same size, while eliminating peaks. 

Finish the cake with embossed fabric flowers and leaves. Arrange leaves and blossoms to create a whimsical decoration on top of the cake.

Tools & Materials 

  • Ganache  and fondant covered egg shaped cake on a cardboard base
  • Egg cake pan or egg shaped template
  • Sugarpaste or fondant
  • Gel color, old gold
  • CMC powder
  • Cake board / drum of choice
  • Smoother
  • Rolling pin
  • Small sharp knife
  • Celstick or round handled paintbrush
  • Marvelous Molds lace mold, Gloria
  • Cornstarch pouch
  • Stipple brush
  • Pizza wheel
  • Plastic wrap
  • Paper towel
  • Luster dust, iced coffee
  • Paint brush, large soft, small
  • Gum glue
  • Royal icing
  • Piping bag or parchment triangle
  • Piping tip, #4, #2
  • Embossing mat
  • Petal and blossom cutters, assorted
  • Egg crate foam
  • Icing spatula or palette knife
  • Edible pearl or dragee
  • Tweezer

Video By ceridz