Confidently construct three types of advanced cake structures, each with two elegant design variations, using cake star Marina Sousa's inspiring decorating techniques. First, work with foam risers and simple materials to stack cakes for a floating-tier effect. Then, conceal your foam risers with gorgeous molded latticework and borders. Build center-pole structures where the support is disguised with green fondant "stems" that appear to pass through your top tier and bloom into a brilliant bouquet. Make a four-tiered cake structure adorned with delicate fondant stringwork, and a cantilever-style structure accented with curtains of isomalt beads. Take your cakes to new heights of design and demand with well-built structures and elegant embellishments.
Meet your instructor, the talented Marina Sousa, as she shows you how to stack and stabilize two- and three-tier cakes interspersed with foam separators. You won't believe how stable these cakes are!
Learn innovative ways to use silicone molds for decorations that will emphasize the negative space created by your foam separator.
Raise your cakes to the sky as you learn how to construct a center-pole support. This structure allows you to create cakes with extraordinary height and tiers placed as close or as far apart from each other as you wish.
Marina shows you two creative ways to hide the center pole: disguising it under a bunch of tulip stems tied with a fondant bow or inside a piece of PVC pipe covered in fondant and decorated with a stunning dimensional filigree design.
Expand your use of negative space with this beautiful cake, built without a solid center. Learn how to add support to any cake so that it's stable and transportable. Create easy fondant drop strings by using the spaghetti attachment for your pasta maker or stand mixer.
Want your top tier to hang over its supporting tier? No problem! Marina will show you the best way to build support for this asymmetrical cake. She also offers tips and tricks for working with isomalt to create an elegant and sophisticated beaded curtain on this offset, cantilevered cake.
"I learned so much from this class! Although I have been decorating for years and have done many tiered cakes, I have never had the courage to try adding negative space with floating tiers or offset tiers. Now I can't wait to try! So happy you showed the "how to" with naked cake as well; makes it all make sense! Great job — keep 'em coming!"
Montreal, QC Canada