Assembling the stand
In this lesson Marianne shows us how to assemble the gravity defying board. You may want a little help from your local DIY shop, but it’s surprisingly a very easy stand to put together.
Making the stand food safe
Now it’s time to make sure there’s no contamination when carving the cake on the stand. Marianne shows us how to safely make the whole stand food safe using modelling chocolate, straws and cling film.
Carving the cake
In this lesson we see the flamingo shape take form. Marianne also shows us a very clever way of building up shape using cake crumbs, where nothing goes to waste.
Ganaching the cake
Marianne now covers the cake in thin layers of ganache allowing it to dry between each. She then goes over it with a flexi smoother. The result is one lovely, smooth-looking cake.
Working on the body
Marianne builds up the head and legs using modelling chocolate and tin foil, which will later be covered in sugarpaste.
Covering the body
In this lesson Marianne shows us how to cover the body and get rid of joins along the way.
Adding the feathers
In this lesson you’ll learn about covering the neck and head, and making feathers for the body. Marianne also demonstrates how to get rid of obvious joins.
Lesson 8 - Adding detail
Marianne now adds the final feathers, as well some little extra ones, to create a little hairdo. Then she adds some nice dust work to make the feathers pop.
Adding the eyes and covering the board
In this lesson Marianne adds some crazy eyes, and then shows us a great way to get a wet shiny surface using a homemade recipe.
Now it’s time to finish it all off with some cool sunglasses and a cute little acoustic guitar. The templates for these are available below.
Marianne shares some other ideas you can try out during this project. We’re sure you’ve some of your own, and we’d love to see what brilliant alterations you’ve made.
Share your pics with us on our Facebook page.
In this lesson, Paul shares some insider information about the cost to make this cake, as well as pricing, portions and other vital information for any professional cake designer.
Here, we’ve carefully selected the key parts from the entire tutorial and condensed it into an 10 min long video. More than enough to get you started without taking too much time.
- 6” Round by 2” deep chocolate cake x 3
- 750 Dark chocolate Ganache (1 Part double cream and 2 parts chocolate)
- Massa Ticino
- 500g White
- 250g Pink
- 80g Blue
- 250g White modelling chocolate
Paints and Dusts
- Pink edible dust
- MDF 30CM by 30cm Square 10mm thick
- MDF 10CM BY 10CM 4mm thick
- 19” long by 8mm diameter (M8)
- Nuts and washers x 4 each
- 8cm diameter styrofoam ball
- 19” Aluminium wire 2mm diameter
- Foam board cut into pieces for feet for stand
- Cling film
- Bubble tea straw 10mm diameter
- Wire cutters
- Wooden skewers (10 cm minimum)
- Pipe bender
- High percentage alcohol
- Golden biscuits to create sand
- Small palette knife
- Sharp cutting knife
- Small paintbrush
- PME modelling tools
- Silicone knife
- Wooden clay tool
- Rolling pin
- Flexi smoother
- Glue gun
- Spanners x 2
- Working gloves
- Edible printer or edible print service