Extra Sugar | Embossing, Lace & 3D Accessories on a Matching Cake
Learn this easy technique to help you add depth to printed faces or any edible image to be used on your cakes or other edible creations. In this class, we provide a printed image on FlexFrost sheets, Flexique® and Fondant/gumpaste which you will use to create your embossed image.
You’ll then use several tools to enhance the shadows providing an embossed look and adding life into your printed image to make it look like it pops off your cake. You’ll apply your embossed image directly to a fondant covered cake and add some 3D leaves and rose stem to finish off the look.
Learn an alternate technique of adding texture by painting on fondant with colored Flexique Glue. Take home your creations to fuel your imagination!
- Learn a creatively new technique to make your decorations easier and professional looking
- Mix Flexique with fondant or gumpaste to add elasticity & slow drying time
- Paint your design onto fondant with colored Flexique Glue for a textured painting look
- Use Flexique to provide durability to printed FlexFrost sheets
- Use the shadows to create an embossed look in your design
- Create a 3D rose with edible leaves and rose stem to add more realism
- Work with Instant Lace to create lace accessories
INSTRUCTOR: Marilyn Bawol
DATE: SUNDAY, Nov 10, 2019
TIME: 1:00 PM - 4:00 PM
CLASS LENGTH: 3 HOURS
REGISTRATION FEE: $95 + Eventbrite Fees
VIP Plus and Professional Experience pass holders who would like to participate in the more advanced Extra Sugar Classes hosted by the industry's top cake and sugar artists have the option to transfer up to 25% of their Core Class credits to credits for use with their Extra Sugar Class registration fee. CLICK HERE to transfer your Core Class credits to Extra Sugar Class credits.
A natural-born artist, Marilyn thrives on combining her sculpture and painting skills with her baking talents to create an art form that others can enjoy as much as she can. She brings the latest cake artistry skills to Unique Cakes, and continues to study innovative cake design techniques under nationally-renowned cake masters. As the Owner and Creative Director of Unique Cakes, she focuses on the unusual in wedding cakes, three dimensional sculpted cakes and blown and pulled sugar amenities.
Marilyn has been featured in national cake decorating publications and has had the honor of applying her talents in sugar art and three-dimensional sculpted cakes for high profile cake commissions, where guests of honor have included circuit court judges and Gov. Sarah Palin.
Marilyn is also the inventor and creative designer behind Flexique®. Flexique® is a unique combination of edible ingredients, delicately balanced together to maximize pliability and durability. It can be used on its own to create a variety of cake decorations, or it can be applied to edible images to keep them from smudging or tearing. The uses for Flexique® are only limited by your imagination.