How to Make Stunning ‘Rice Paper Petals’ VIP Free Video Tutorial
There is something magically alluring about these translucent petals, and the fact that they can be used across different types of cakes and desserts be it buttercream or fondant, make them an exceptionally versatile decoraiton. This Video here shows step-by-step how to make unwired and wired petals from rice paper.
I’ve included my story on how I started my cake business and I know so much of it will be familiar territory for those of your with a cake hustle.
If you’re interested in checking out my newest ‘Cake Textures’ Online Course, you can do so HERE. All the other techniques involved in the cake featured in the Video above is taught in this new Series along with 2 whole other course projects.
Little secret, this course is available in my All-Access Membership called the ‘Cake Insider Academy’ which has just REOPENED ITS DOORS! *Watch Video 2 Here Now!
If you found this helpful, remember to share this post with your mates who bake and cake all day long too. We cakers gotta stick together *wink*
Comment below if you have any questions on anything cake decorating. As mentioned in the video, tell me what are the biggest takeaways you got from this video or any struggles you have as a cake decorator.
It’ll help me create more useful tutorials and tips for you in the future!
26 Responses
Thank you so.much. this was very interesting
So happy to hear, see you in Video 2!
Can we use wafer paper instead?
This method would not work with wafer paper. In the tutorial, you’ll see wafer paper petals that I have made, but this is using a totally different technique which is all in my new Cake Texture Course Series. I recommend watching Video 2 coming up next as you can find out more about how to learn all at the best value x <3
Wow…that was certainly sure and definitely impactful, thank you. My struggle has been in branding myself and the question of whether it’s best to specialize in one thing such as wedding cakes and leave tge others such as cookie decorating etc., is it best to just have one focus especially when on a small island and everyone and their brother has gotten into the cake making business.
I think you’ll find Video 2 helpful, so keep an eye out for that tomorrow. I totally understand what you have shared, it is a very universal struggle and in fact, in the Cake Insider Academy we have a training on this very topic. Much love and hope to continue supporting you in your cake journey xx
very nice, thank you so much
You’re most welcome, my pleasure x
Thanks, I enjoyed it!
So glad to hear 🙂
Have you ever used spaghetti noodles instead of the floral wire? You cakes are amazing! Thank you for the tutorial.
you could certainly use that 🙂 Would work I believe x I personally don’t use them as I prefer something very thin like the wires xx
Very informative. Thank you for sharing your struggle. I think everyone can agree the doubt is the hardest bit.
I would also like to learn more on branding.
Thanks again. Fantastic
Thank you for sharing. I like it so much..
My absolute pleasure 🙂
I bake cheesecakes, and there isn’t much I can do decorating wise, but I try.
Gotta love cheesecakes 😉 yum!
Wow – I can’t wait to start playing with this technique! I have a bunch of rice paper in my pantry.
My biggest decorating challenge is – making it vegan. I’m mastering royal icing (found vegan meringue powder which was a game changer), but mirror glaze, fondant, gum paste, ganache – these can be hard to adequately replicate. I am hoping that more people start teaching/training on vegan fancy pastry techniques.
What a fabulous opportunity you have uncovered, if there isn’t anyone teaching it, it certainly seems like an opportunity to work towards 🙂 Video 2 is now released! https://sugarcakeschool.com/how-to-turn-your-cake-passion-into-a-thriving-cake-career/
How do you made the rest of the non transparent petals as in the cakes above?
All of those techniques together with 2 other full cake projects are in my newest ‘Cake Textures’ Course Series. All details here: https://learn.sugarcakeschool.com/courses/textured-cake-series
Beautiful 🌹🌹🌹🌹🌹!!!
Thank you, so glad you enjoyed it 🙂 Here is video 2! https://sugarcakeschool.com/how-to-turn-your-cake-passion-into-a-thriving-cake-career/
Thank you for adding the quote it is very encouraging. There is hope for me as budding cake maker and decorator.
Very interesting mini tutorial and can’t wait to try it out.
Hi Amanda. My problems is is buttercream frosting. Even after chill the cake, my cream too soft n can’t do any pattern n deco
Hello Sumittha,
I would recommend using our Swiss Meringue buttercream,It hardens when chilled and has a delicious taste! Here is the free recipe and tutorial to mix it up https://learn.sugarcakeschool.com/courses/swiss-meringue-buttercream-video-tutorial