Modeling Chocolate: Create Animal Toppers
Coloring the moldable chocolate 1
A course by Marc Suárez , Cake Designer
About the video: Coloring the moldable chocolate 1
Overview
“Coloring the moldable chocolate turns the topper into an animated object. In this lesson I will explain everything you should consider when painting on moldable chocolate.”
In this video lesson Marc Suárez addresses the topic: Coloring the moldable 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
“Coloring the Moldable Chocolate In this lesson, I will explain how to color and paint the chocolate for your toppers. First, I'd like to explain how to color the moldable chocolate itself. I am not a big fan of coloring moldable chocolate because it is a quite expensive product and often you are left with unused pieces of chocolate. What is the problem with having bits of different colors? That in the end you won't use them and they will be wasted. If you model with white, undyed, moldable chocolate, you can save all these bits and reuse them for your next model. Still, to make an animal or...”
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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- Level: Beginner
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