Thanks so much! I started out hoping to get them all on there, but they are incredibly detailed and I ran out of time, so they got simplified quite a bit, but they were fun to paint.
Thank you Avipsa! I don't always get to them right away but I do truly appreciate every single comment and question and do my best to respond when I can and express my appreciation. 💜
I love him! I've not used modelling chocolate before, it looks like clay!! Amazing! My life was complete when you added in his little belly button ha ha x
Ok, I swear I replied to this months ago, but must have done something wrong. Anyhow. Thank you so much Tracey! I'm so glad someone else enjoyed his belly button as much as I did! You should definitely try modelling chocolate, its fun!
Thank you so much Julieta!! I attended the Bonnie Gordon College of confectionary arts cake design diploma program for two months. Most of the structure and sculpting are self taught and learned from various online sources and lots of trial and error!
That is incredible! Honestly, this is completely inspiring. I'd love to ask you a question I've been dying for someone to explain to me... how do you decide which medium to use for each element? I've watched a lot of bakers use gum paste, fondant, and modeling chocolate (or 50/50 blends) almost interchangeably, and everyone seems to have a sense of when to use which medium. I understand that gum paste is for things you want to be very hard and modeling chocolate is often for sculpted things, but you use modeling chocolate here for things that most people would make of fondant, including covering and building as well as sclupting, and I guess what I really want to know is why is fondant the defult option when modeling chocolate tastes so much better, especially if it's possible to do this kind of work out of chocolate? Are there specific reasons you use one over the other? Could we not just cover cakes in chocolate and have tastier cakes? Anyway, this has been nagging at me for a long time now and as I'm pushing out and starting to make more cakes I would just love someone to explain this to me. Thank you so much!
Hi Janelle, thanks for the lovely comment! And I will attempt to answer you question. I think mostly it comes down to preference, which is why everyone uses them differently. It's just a matter of trying them, experimenting and then choosing what you think will work best for your project, it also just depends what you are comfortable with. They all have different properties and work good for different things. Modelling chocolate for example doesn't stretch so its hard to cover a cake unless you are paneling it, it melts if you have hot hands, price and availability factor in as well. I know its not a straight forward answer but I hope it helps. My best advice is to experiment and find out what you like. Good luck!
@@Letterpressbakery thank you!!! I didn't do it standing up. I was scared the cake wasn't holding up great. But at the end it turm up awesome. Check out the pic if you can give me some feed back would be great instagram.com/p/BtbxATtjb1Q/?igshid=1mzb2kl5pd8cj
Wow, I bow down to your greatness. Amazing. 😍
Thank you so much Stacie, you are too sweet!
Your cake skills are just amazing!
Thank you Kelly!
Absolutely brilliant 🤩
Wow!! Absolutely incredible!!!
Thank you!
Wow, that was incredible! I can't believe you freehand painted Maui's tattoos!
Thanks so much! I started out hoping to get them all on there, but they are incredibly detailed and I ran out of time, so they got simplified quite a bit, but they were fun to paint.
Letterpress Bakery but yours are no less incredible than the real😍
Just can't expect a RUclipsr replying to all the comments so gratefully😍
Wish I could develop even 5 percent of your decorating skills😍😍AMAZINGGGG
Thank you Avipsa! I don't always get to them right away but I do truly appreciate every single comment and question and do my best to respond when I can and express my appreciation. 💜
Ma'am can I get your email address please? I would want to share with you some of my works too.
Incredible!
Omg......you are amazing! !! Thank you for sharing and teaching us....
Thanks so much Becky! So cool to hear that it is helpful!
That is beautiful!
No Words ❤️
🌴
Wow ... this is so amazing 💕
Thanks Barbara!
I love him! I've not used modelling chocolate before, it looks like clay!! Amazing! My life was complete when you added in his little belly button ha ha x
Ok, I swear I replied to this months ago, but must have done something wrong. Anyhow. Thank you so much Tracey! I'm so glad someone else enjoyed his belly button as much as I did! You should definitely try modelling chocolate, its fun!
Truly amazing
Thanks Amelia!
Love him. What was the armiture and sizes of the armiture you used please
amazing
Thanks Jill!
What kind of tools are you using? What is the brand?
👍👍👍👍👍
I can't bealive you need more than 1 millon suscribers!! you are amazing. Where you study this techniques?
Thank you so much Julieta!! I attended the Bonnie Gordon College of confectionary arts cake design diploma program for two months. Most of the structure and sculpting are self taught and learned from various online sources and lots of trial and error!
how much would cake like this cost to buy
That is incredible! Honestly, this is completely inspiring.
I'd love to ask you a question I've been dying for someone to explain to me... how do you decide which medium to use for each element? I've watched a lot of bakers use gum paste, fondant, and modeling chocolate (or 50/50 blends) almost interchangeably, and everyone seems to have a sense of when to use which medium. I understand that gum paste is for things you want to be very hard and modeling chocolate is often for sculpted things, but you use modeling chocolate here for things that most people would make of fondant, including covering and building as well as sclupting, and I guess what I really want to know is why is fondant the defult option when modeling chocolate tastes so much better, especially if it's possible to do this kind of work out of chocolate? Are there specific reasons you use one over the other? Could we not just cover cakes in chocolate and have tastier cakes? Anyway, this has been nagging at me for a long time now and as I'm pushing out and starting to make more cakes I would just love someone to explain this to me. Thank you so much!
Hi Janelle, thanks for the lovely comment! And I will attempt to answer you question. I think mostly it comes down to preference, which is why everyone uses them differently. It's just a matter of trying them, experimenting and then choosing what you think will work best for your project, it also just depends what you are comfortable with. They all have different properties and work good for different things. Modelling chocolate for example doesn't stretch so its hard to cover a cake unless you are paneling it, it melts if you have hot hands, price and availability factor in as well. I know its not a straight forward answer but I hope it helps. My best advice is to experiment and find out what you like. Good luck!
What kind of modeling chocolate are you using?
Hi Diana, I use homemade modelling chocolate. Hope that helps!
@@Letterpressbakery thank you!!! I didn't do it standing up. I was scared the cake wasn't holding up great. But at the end it turm up awesome. Check out the pic if you can give me some feed back would be great
instagram.com/p/BtbxATtjb1Q/?igshid=1mzb2kl5pd8cj
@@diana_thebooknerd He looks great! Laying down is totally ok and saves a lot of stress if you aren't used to doing standing cakes!
I come from Belkiscakes