Modeling Chocolate: Create Animal Toppers
Giving a hyper-realistic touch
A course by Marc Suárez , Cake Designer
About the video: Giving a hyper-realistic touch
Overview
“In this lesson I will explain to you step by step how to turn your topper into a hyper-realistic animal by adding details and textures.”
In this video lesson Marc Suárez addresses the topic: Giving a hyper-realistic touch, which is part of the Domestika online course: Modeling Chocolate: Create Animal Toppers . Learn to sculpt, paint, and add texture to any four-legged animal with moldable chocolate .
Partial transcription of the video
“Adding a Hyperrealistic Touch Now I will show you how to add a hyperrealistic touch. Before working on my topper, I want to explain briefly the parts that will add realism or what should be enhanced to achieve a hyperrealistic result. Marking the musculature, which is poorly defined here, would be one of the most important points, especially to get that hyperrealism. After all, hyperrealism is about adding details to resemble reality as much as possible. Any little details that we can add now, such as marking muscles on the ribs, defining the ribs, the part below the pectorals, that is bare...”
This transcript is automatically generated, so it may contain mistakes.
Course summary for: Modeling Chocolate: Create Animal Toppers
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Category
Craft, Culinary -
Areas
Cake Decorating, Cake Design, Cake toppers, Edible Art, Fondant
Marc Suárez
A course by Marc Suárez
Marc Suárez is a cake designer and expert in hyperrealistic sculptures using modeling chocolate. He's taught creative baking and cake decoration classes all across the world, from New Zealand to Canada, stopping by in Australia, Singapore, India, Kuwait, Greece, the United States, and Costa Rica.
He received the Sculpted Cake Award at the 2019 Cake Master Awards, also known as the Cake Oscars due to its international prestige. Throughout his career he's also been awarded first prize at the 2015 BCN&Cake (Spain), first prize at the 2016 Marseille ExpoGato (France), gold medal at both the 2016 and 2019 Cake International (UK), and second prize at the 2018 SoFlo Cake&Candy Expo (USA).
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- 16 lessons (3h 7m)
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- Level: Beginner
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