Modeling Chocolate: Create Animal Toppers
Animal textures in chocolate 1
A course by Marc Suárez , Cake Designer
About the video: Animal textures in chocolate 1
Overview
“The animal world is very extensive, so in this lesson I am going to explain how to get different fur and skin textures so that you can model and texturize any animal.”
In this video lesson Marc Suárez addresses the topic: Animal textures in chocolate 1, 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
“Animal textures in chocolate In this lesson I'll explain how to make textures of skin and animal hair. I have four textures of different animals. The first is short or medium-length fur. When I explain how to do it, I am going to make a transition from very short hair to slightly longer hair. This way you will see the range of fur that we can do. Then we have a skin texture. I associate it to elephant skin, rhino skin, hippo skin, animals that don't have hair, or they do, but hardly noticeable. This texture will be useful for making this type of animal. We also have reptile texture to make ...”
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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