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This cake is a great cake for any level cake decorator, including beginners, as it’s relatively easy to make, a good introduction to the wonderful world of modeling chocolate… and the design is about IMperfection. It has room for error… no precision with this one, required!
In this class I show you, step by step, how to make this pumpkin cake, cover your board, and also how to make some pretty leaves and berries to embellish it. I also show you how to alter the original design and turn it into a cute little cake to bring to a child’s fall party!
Check out this video tutorial on how to make modeling chocolate or this live session recording that is all about modeling chocolate and making a rose, too.
This is the easiest way I’ve found to prepare ganache when using it to fill and/or ice a cake, before covering a cake in fondant, or even just leaving it as the finish! See Section 3 (Making Ganache) of the Fundamentals Course for a detailed video showing how to make this ganache.
See the notes section to adjust the amounts for making white chocolate ganache!
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- Short Pans Or Small Pans Are Not A Problem
- Replace The Flower Nails (they rust!)
- These Cake Heating Core Pins Are Made Of Stainless Steel and are 2 inches tall (they won't rust)
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Each package includes 100 SUPER SHARP industrial single edge razor blades
Individually Wrapped by Antirust Waxed Paper, Only by RexBeTi
Fits most standard scrapers and carton cutters
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