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Marina Bolisacova, the featured cake-maker in April’s issue of Cake Central Magazine shared with us behind the scenes photos of how she assembled her The Pearl of the Red Sea cake. This award winning cake was made for the 2011 Top Chef Arabia competition, and it contains no internal supports or inedible pieces. Learn to make her edible, fondant coral reef, sting rays, tropical fish and hand painting techniques.

 

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Marina free formed the coral and rocky texture on the cake.

 

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Confetti Jeddah

Many of the sea creatures were made using molds and hand painted.

 

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Some of the creatures were sculpted by hand and then painted.

Some of the creatures were sculpted by hand and then painted.

 

Confetti Jeddah

Confetti Jeddah

Marina runs Confetti in Jeddah, Saudi Arabia. You can visit her Facebook page, Confetti Jeddah.

 


Comments

laura3527 Says... 5 Apr 2013 , 7:15am

This is mind-blowingly perfect. As a cake decorator AND aquarium enthusiast... I am in awe of the design and execution of this cake. Beautiful!

LayersandCrumbs Says... 7 Apr 2013 , 10:24am

Stunning! xx Ade

Nanthivy Says... 7 Apr 2013 , 11:56pm

No words to comment. Its amazing. Good job Marina.

Southern_O Says... 8 Apr 2013 , 8:30pm

WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! amazing.


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