Огромная благодарность Elizabeth Marek за Мастер-класс



















































I wanted to use as much cake as possible so I kept my structure to a heavy base board, pvc pipe and some cardboard rounds to support the base of the cake, and the jaw area. Thats it! No crazy structure here lol

My cakes are filled with American buttercream and covered in a mixture of white and milk chocolate ganache then covered with a 50/50 mixture of LMF fondant and sweetastic modeling chocolate. The reason I like working with 50/50 is it captures detail a lot better than just straight fondant and you can still airbrush it without beading up with the added fondant.

The sculpting of the cake took quite a while. I used scraps that I cut off to fill in the cheek area, and any low spots that I felt needed to be a little bigger.

Detailing the tiger took the longest. The only tools I used was a modeling tool and a ball tool. This was by far my favorite part. I event detailed parts of the cake that weren't going to be in the shot lol. I really love making all those little details and fiddly pieces.

I decided to throw in a special effect with my paint. I love the bright colors of the tiger so I decided instead of using regular food color I used my glow in the dark food color from couturecakes.com.au/essentials/colours/fluoro-glow-in-the-dark.html
That way there is a secondary dimension to the cake!

I made the eye flowers and butterflies out of gelatin, more glow in the dark food color and a couple of LED lights. I suspended the butterflies from a babies mobile over the head of the tiger so they would "Flutter" around the head.