Share a little about the materials, processes, and techniques used to create this cake Skewers, styrofoam block, 9" cake, gumpaste, modelling chocolate, silicon onlay, cachous of various sizes What are you most proud of? The figurine - I can't recommend Carlos Lischetti's book "Animation in Sugar" highly enough. What advice would you give someone starting this project? Make the figurine well ahead - at least a week (due to high humidity my figurine took 5 days to fully dry). In that time leave it to dry lying flat. Also, I think a thicker styrofoam support block would've been more secure. I wish I had allowed more skewer to protrude from the bottom of my figurine, at the moment the skewer passes through the foam and about a cm or two more into the cake. To give it more stability I skewered the block twice on either side of the figurine and those skewers are to the full height of the cake. Lastly, don't forget to stretch and tug on the onlay to loosen the fondant from the onlay before placing it on the cake! I kept forgetting to do this step and it makes release very difficult!