French Regalia Cake Tutorial French Regalia Cake Tutorial

French Regalia Cake Tutorial

Cake Tutorial by Mark Desgroseilliers of Morsels by Mark

I usually get inspiration from fashion, movies, and TV – fabrics, colors, textures, patterns and so on. Recently, I was watching History Channel, and they were talking about Marie Antoinette. That got me inspired to do a cake based on silks, ruffles and gold embellishments. Once I decided on the base structure, I knew it was time to turn to my Marvelous Molds® collection to help determine design.

Tools and Supplies:

French Regalia Cake Tutorial - finished cake


1. Cover your cakes in a pale fondant to match your desired color. You want it to be very pale so it will offer contrast when painted to get the “silk” effect.

Cover cake in pale fondant

2. Make a paint using your sterling pearl dust and alcohol. It should be the consistency of whole milk.

Mixing paint

3. Paint your tiers using a wide brush and moving from bottom to top. Allow to dry and repeat on each tier. I did two coats and kept a streaky appearance as it look like silk to me.

Paint cake sides

4. Cover your cake board as desired. (I went with a quilted pattern that I painted, as well). Stack your cakes being sure to use proper support (dowels in each tier and a central dowel, too).

Cover cake board

5. Decide on shapes for your “aged paper,” make templates and trace them on your printed wafer paper.

Make templates and trace shape on printed wafer paper

6. Make a wash on the antique the paper using airbrush color and alcohol. Test an area on the outside and when happy, antique the required area using a cotton ball.

Give the wafer paper an antique look

7. Let paper dry, cut shapes and apply to top and bottom tier with piping gel.

Dry, cut and apply wafer paper to cake

8. Using your template for the top tier, lay out your molds and jot down a rough shape for your “frame.”

Use scroll molds to alter your template

9. What I love about the scroll molds is that you are not limited to using the full mold – you can use portions of them to get a multitude of designs; here I wanted the heart shaped scroll from the middle of Flourish Centerpiece.

Using part of the Flourish Centerpiece Scroll Mold

10. Lay your frame out around the template so you have an idea of where it will go on your cake.

Double check that your scroll pieces will fit around template

11. Using piping gel, apply your frame to the top tier.

Use piping gel to attach the scroll frame to cake

12. Mold your tassels and swags and apply to middle tier.

Mold your Grand Tassel Border, Grand Tassel Drop and Ruffle Swag Molds

13. Don’t worry if a molded piece doesn’t fit exactly; they can be trimmed to fit. (I always make sure to do this on the “back” of my cake).

Adjusting swags to fit on cake
Making adjustments to the Ruffle Swag
Attaching the adjusted Ruffle Swag to the cake

14. Add ruffle border to edges of paper on bottom tier. Allow them to overlap at the top so you can make a clean cut and have them line up evenly.

Adding the Ruffle Border to the cake
Adding the Ruffle Border to the cake

15. Make a gold paint using highlighter and alcohol; it should be the consistency of thick cream.

Making paint

16. Paint all embellishments, add a ribbon border, and you have a cake fit for a queen. Let them eat cake!

Mark Desgroseilliers headshot

This French Regalia cake tutorial was created by Mark Desgroseilliers from Morsels by Mark. Mark is an award-winning Montreal based cake designer who is the administrator for the local chapter of the Canadian Cake Decorator’s Guild. He loves sharing his passion for sugar and teaches internationally. Visit him online at: