I think that cake is not fit for human consumption. I posted earlier, but I think it's cake "for show" or something because it looks burned to cinders also.

The cake I was speaking about in particular was the cake Mauro made for his son. I can toss a 6" around, an 8" is too soft, but he was tossing a torted 1/2 sheet! An inch thick cake, 18" x 13" ish, depending on your pans. My torted half sheet can't be lifted, period. I have to slide a cardboard in there and then lift. This was Mauro's kid's cake. He literally flipped it in the air, it literally flipped before he caught it on his hands, then placed it down. It was flexing, but didn't shatter. Not even a crumb came off. And this cake was EATEN!!

I've read that the cake by itself is not sweet at all but they make up for it by slathering it in super sweet criscocream. That tells me they make a traditional sponge (and he constantly talks about his sponge cake. It used to drive me up the wall until I realized that he probably does, in fact, make sponge). It's very bendy and durable. You would not be able to do that with an American high-ratio cake.

Nice!

Lol...I agree with the original thread here.....as a airbrush specialist I am just stunned sometimes on the techniques used and lack of ability.

Megan was hospitalized for most of the month of November...
http://blogs.discovery.com/next-great-baker/2012/01/megan-makes-a-big-change.html