Character Modeling with Sugar Paste
Materials and tools
A course by Carlos Lischetti , Pastry Chef
About the video: Materials and tools
Overview
“Next, I am going to show you the tools and materials involved in the modeling process. I will explain its characteristics and how to use them.”
In this video lesson Carlos Lischetti addresses the topic: Materials and tools, which is part of the Domestika online course: Character Modeling with Sugar Paste. Learn the basic techniques of sugar art to sculpt figures filled with expressiveness and movement.
Partial transcription of the video
“Materials and Tools In this lesson, I’ll show you all the elements and tools used in the modeling process. We’ll start with pastry rulers. These rulers help us roll out the fondant uniformly and help us get a uniform thickness. Pastry rulers come in different sizes, including 1 cm, 3 mm, and 0.5 cm. You’ll also need polycarbonate rolling pins, which are used to roll out the fondant. I prefer to use polycarbonate since any other material sticks to the fondant as you roll it out. Rolling pins come in different sizes. I’m going to use a medium-sized rolling pin and a smaller polycarbonate roll...”
This transcript is automatically generated, so it may contain mistakes.
Course summary for: Character Modeling with Sugar Paste
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Category
Craft, Culinary, Design -
Areas
Cake Decorating, Cake Design, Cake toppers, Edible Art, Fondant
Carlos Lischetti
A course by Carlos Lischetti
As a child, Carlos Lischetti loved baking and decorating cakes. This childhood passion inspired him to take courses with industry professionals in Argentina and Europe, which he continues to do to keep up with new techniques and stay motivated. In the world of sugarcraft, Lischetti has developed his own unmistakable style thanks to the sketches of his twin brother Elio, which he uses to design his sugar paste figures.
Throughout his career, he has had several of his projects featured in the magazine Cakes and Sugarcraft, and has written two books: Animación en azúcar and Animación en azúcar 2, published by B. Dutton Publishing in London. He currently travels the world teaching his modeling techniques and sharing his sweet experiences in sugarcraft.
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