Hot Pink Flamingo

 

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Skill Level: Intermediate
HD Lessons: 13
Decoration Time: 1 Day

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Downloadable tools and ingredients list

Grams to lbs

Inches to cm or vice versa

other US to metric and Metric to US

Cake

  • 6” Round by 2” deep chocolate cake x 3

Ganache

  • 750 Dark chocolate Ganache (1 Part double cream and 2 parts chocolate)

Sugarpaste

  • Massa Ticino
  • 500g White
  • 250g Pink
  • 80g Blue

Modelling Chocolate

  • 250g White modelling chocolate

Paints and Dusts

  • Pink edible dust

Other

  • 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
  • Straws
  • Bubble tea straw 10mm diameter
  • Wire cutters
  • Wooden skewers (10 cm minimum)
  • Pipe bender
  • Glucose
  • High percentage alcohol
  • Golden biscuits to create sand

Knives

  • Small palette knife
  • Sharp cutting knife

Paintbrushes

  • Small paintbrush

Modelling Tools

  • PME modelling tools
  • Silicone knife
  • Wooden clay tool

Cakey Tools

  • Rolling pin
  • Flexi smoother

Other

Birds don't come much fancier than a flamboyant flamingo! We're a wee bit in love with this design from the incredible Marianne Daubner at Zucker Welt.
This gravity defying cake design is guaranteed to bring a smile to anyone's face. The Pink Flamingo would be perfect for a birthday party and with the skills learned in this tutorial, you'll be able to make all kinds of gravity defying designs in the future.
Take a look at this tutorial to learn how to make a gravity defying stand, carve cake, work with ganache, basic modelling work, edible dust work and much, much more. With the skills learned you'll soon take your cake game to the next level - quite literally!
We'd love to see your take on the Hot Pink Flamingo - so make sure you share your snaps with us on our Facebook page.
marianne Daubner

marianne Daubner

Born and living in Austria for more than 20 years Marianne had been working as an interior designer before she discovered cake design.  For 10 years she had been decorating cakes at first only for her kids and the family. In 2012 she completed a certified pastry chef and then went onto teach cake decorating. She currently runs a Sugar Craft School and during the last years she taught more than 500 classes in Austria, Germany and Switzerland. Her first love is modelling figurines and animals as well as creating 3D-cakes. She also loves participating cake competitions and won several gold and silver medals in Great Britain (Cake International) as well as Germany.  
Cake Masters winners
Cake Masters Hero Finalist
Golden Tier award
1399 reviews
98% service rating
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