Free Video Tip: How To Use a Wavy Tool
to Create Textured Cake Designs

Posted by on Sep 30, 2012 in Cake Decorating | Comments


Enjoy this tip? Learn more about Lauren Kitchens’ online class, Cityscape Cakes: Intro to Modeling Chocolate.

Hi, I’m Lauren Kitchens, online cake instructor at Craftsy.com, and I’m going to show you how to make Lauren’s Wavy Tool.

This is a fun little tool that I came up with using Scupley and a wooden dowel. It’s great to make fun textures in your modeling chocolate. So what you want to do is buy some Super Sculpey at Michaels or Jo-Ann’s. It’s a polymer clay, it’s non-toxic, and it’s really easy to get your hands on, it’s very inexpensive.

So with your Super Sculpey, you’ll make a little ball with about a one-inch diameter or less. Put it in the freezer for about ten minutes so it can get firm because you’re going to cut your ball right down the middle. So if it isn’t firm from the freezer, the ball will smush whenever you try to cut into it. Then you’ll take both halves of your ball, and press them together tightly. Then with a little wooden dowel rod, which is about four-inches long sharpened on one end, you’ll press your dowel down through the Sculpey. Then start to work the Sculpey on to the dowel. You will misshapen this just a bit, but then you can shape it back whenever you get it to the center of the dowel. And then you want to give it a little bit of shape because you want this Super Sculpey to stick to the dowel. So you’ll go ahead and smear both sides of the ball down the sides of the dowel. That will help when you bake it. You bake it at 250 degrees for about 15 minutes. Then after it’s baked, it’s done. At this point, you can paint it if you want to, or you can just keep it its natural color. It will bake a little darker than what you started with.

So I’ll go to my wavy tool that I’ve already made. I’ve rolled out about half a pound of modeling chocolate to an eighth-inch thickness, and I’m going to show you how I make my waves. Laying the wavy tool directly onto the cake, you want to make sure you don’t tilt the dowel to either side. You want to keep it straight because, if you tilt, you’ll scratch your modeling chocolate. So keep it really steady, and pressing down with even pressure and rocking it back and forth as you press, you’ll make this really pretty wave in there. Then just take your finger and dig down into that trough that you made on both sides to smooth out your edge. Then make another wave, maybe going in the opposite direction to make it a little bit more interesting, rocking it back and forth with even pressure, and then taking your finger through the trough again.

Your modeling chocolate will need to be a little bit cooler than room temperature. So if you’re working with warm modeling chocolate, it will make your job a little bit harder. So you’ll want to cool it off in the fridge to get it nice cool.

So in these mid-sections, I am just coming around and marking more smaller lines with my wavy tool to make it a little more interesting. So let’s do one last line. And then we’re going to airbrush to add some gradient color.

So we’ve got some pretty bright green modeling chocolate, we’ve used the wavy tool to make the waves, and I’m going to airbrush with royal blue airbrush color. I’m going to come at the modeling chocolate from the top end and, just giving a quick motion back and forth, and all of that pretty blue color is finding its way on the top part of the wave, and the green is staying deep inside the marks from the wavy tool. This is a great effect for water, or wind, or something you want to give motion to. It’s definitely a texture that’s kind of hard to find. If you’re trying to find a tool for this, you may not be able to. It’s best to just make it with Super Sculpey.

If you like this tip, and want to learn more about modeling chocolate, check out my class, Cityscape Cakes, on Craftsy.com.
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