Share a little about the materials, processes, and techniques used to create this cake Cream cheese pound cake filled with chocolate ganache iced in BC and covered in FondX fondant. Foam core and dowels for support. Head was styrafoam. Airbrushed color and spots. What are you most proud of? Carving. I LOVED the shape I got out of the cake during the carving phase. I was SUPER proud of myself. It looked awesome (unfortunately the end result had some issues with weight) What advice would you give someone starting this project? Make sure you secure your cake at all times. I struggled finding the center of gravity with my cake ( I changed the shape to make it more cheetah like) and it was leaning from the moment I started carving. I had 1 hand on the cake the entire time to avoid it from falling. I was finally able to secure it and ice it, but once the weight of the fondant was added, it was a spiraling avalanche. The legs helped at first but then the weight pushed the legs down and caused the shape to shift forward and my legs to wrinkle and crack. I was completely devastated when this happened as I worked so hard during the carving phase to get the straight upright shape I was looking for and unfortunately the end product turned out different. I would definitely give this cake a 2nd shot. I really enjoyed carving it.
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