Cake Painting Techniques for Creating Edible Art
Basic Techniques: Working with Fondant 3
A course by Grace Pak | Duchess of Cameron , Cake Artist
Joined March 2022
Joined March 2022
About the video: Basic Techniques: Working with Fondant 3
Overview
“In the third part of this lesson, I will move on to a second masking method: paneling. As with the previous technique, I will walk you through the pros and cons. That way, you can master both methods and choose your favorite. ”
In this video lesson Grace Pak | Duchess of Cameron addresses the topic: Basic Techniques: Working with Fondant 3, which is part of the Domestika online course: Cake Painting Techniques for Creating Edible Art. Design and paint elegant fondant cakes by exploring composition, coloring techniques, and painting exercises to create art that's meant to be eaten.
Partial transcription of the video
“ Basic Techniques: Working with Fondant For the paneling method, we'll do the top separately and then the side separately. I have 600 g measured out again and I kneaded it, so it's pretty soft. With our string, when we did this before, now we’ll go around the cake. It's this long and we'll roll out fondant this long. First, we'll cover the top. You don't need all of this fondant. I’ll just cut... this much off. I'll put this back in the container, so it doesn't dry out. We’ll roll this out to the size of the top of your cake. I'll roll it out on our work surface. Again, I'll use cornstarch...”
This transcript is automatically generated, so it may contain mistakes.
Course summary for: Cake Painting Techniques for Creating Edible Art
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Category
Craft, Culinary -
Areas
Design, DIY, Painting
Grace Pak | Duchess of Cameron
A course by Grace Pak | Duchess of Cameron
Grace Pak is a cake artist and the founder of Duchess of Cameron, a high-end cake studio in New York City. She studied fine art at New York University and later a master's in neuroscience at Columbia University to better understand the artist's mind. After working in ecommerce for nine years and suffering a personal loss, she decided to reevaluate her career and signed up for culinary school, graduating with a Grand Diplôme with Distinction from the International Culinary Center in New York City.
Grace has since appeared on various Food Network shows including Candy Land and Buddy vs. Duff, and worked with high-profile clients including Tiffany & Co, Jean Paul Gaultier, STARZ Network, Four Seasons Hong Kong, and Martha Stewart. Her cakes have been featured in publications like Vanity Fair and House and Garden, and she was won awards including New York Wedding Awards Manhattan Cake Designer of the Year.
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