A Tutorial by Marilyn Bawol
A few years ago I attended a class at the Chicago School of mold making. While I was there, Michael Joy talked to me about the Pastry Live event held in Georgia. They had been trying to incorporate more cake related events to marry the two worlds of pastry chefs and cake decorators. I couldn’t make it that year but did enter the competition the following year. This is one of the few cake competitions where the cake can be sculpted but must resemble a tiered cake and should not contain real cake. You do have to present your sculpted piece with a tasting cake which is also judged. Last year the theme was the
“The Seas and the Skies.” This was perfect for me as my whole life revolved around a family of scuba divers. I decided to create a tiered cake that incorporated an undersea world with a large sea urchin as the focal point, some coral reefs and sea kelp with hidden sea life, two large fish, water and a sun setting sky with blown sugar clouds and bird. I called it my “Sea Escape.”
READ MORE …
Buy this issue here:
Print Version
Marilyn brings the latest cake artistry skills to her business, 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
For a full gallery of her cake photos visit www.UniqueCakes.biz.
