Sculpting 101???

Decorating By dmaam Updated 30 Aug 2006 , 9:23pm by sugarnut

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dmaam Posted 29 Aug 2006 , 6:57pm
post #1 of 5

Newbie, here... I have seen so many cakes that are sculpted... How do you do it? Is the cake frozen first? What kind of tools are used to sculpt? What do you go by when sculpting - as far as knowing how much to carve out or not carve out? Where you start? It looks so hard? Yet, it seems so easy because I never see questions on "sculpting". Can anyone help? Suggestions and/or advice on what to do and what not to do - is greatly appreciated? I would love try, but do not know where to begin?

Thank you all for your time and help....

Love,
Michelle icon_confused.gif

4 replies
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bonniebakes Posted 30 Aug 2006 , 11:27am
post #2 of 5

Hi,

have you had a chance to lok at any of thh articles about sculpting cakes yet? There are a few different ones (flowerpot baby, owl, etc.) in the articles section on this web site. Maybe that's a good place to start because they probably have a lot of the basic information...?

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dmaam Posted 30 Aug 2006 , 1:16pm
post #3 of 5

No, I have not. I will do that right now. Thank you for your time.

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tabs8774 Posted 30 Aug 2006 , 1:29pm
post #4 of 5

i have done a few and you definately need to freeze first. i out line the idea with a tooth pick b4 i cut anythin. if you need to stack cakes dowel first then cut. cut small at first cuz you can always cut more but really hard to add back or build back up with bc. good idea to read articles though. i would love to do the owl and book but have had noone to want it..... yet (one of my kids may get it for a bday cake one day--it seems really good for a harry potter theme) anyway--try it out!! and have fun!!

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sugarnut Posted 30 Aug 2006 , 9:23pm
post #5 of 5

I went to the ICES convention this summer, and took a class on sculpted cakes. The lady did an Armadillo for us since it was in TX, but she does everything up to full dogs. I always freeze my cake first, but she said she doesn't. She just uses a really good stiff cake, or lets the cake dry out for a few days icon_surprised.gif then after she's cut it, she pours simple syrup all over it to moisten it again, then covers it with the buttercream and fondant. I think I would rather do them fresh and freeze it... She did amazing work though! If you get American cake decorating magazine, the August addition just had a sculpted TX A&M hat and a pillow on the front and explained the whole thing as well.

Good luck!

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