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.

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

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

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