3D
The Blind Conscience
by Kristi Touchette · submitted Aug 15, 2011 · 2011 contest
1 / 37
Description
I chose this design mainly because I like carving cake heads (weird as that sounds). I fought against the humidity on this one, and had to use 2 straws and a small piece of cardboard under the chin, against my original plan...but gravity always wins. Aside from that, it's all cake.
I baked my dark chocolate cake (sorry, secret recipe). I baked three 6" rounds, and 2 4" rounds. I filled and crumb coated with vanilla-ginger icing (everything I used to make and decorate this cake was vegan, as always).
I began by leveling and stacking the rounds. I used the 4" rounds as a neck base, attached it to the board and set it aside. I stacked and roughly carved the "head" shape, then I separated and filled...which sort of reminded me of a Lucio Fulci zombie in this state...the heat was causing the layers of the head to slide off, an easy fix by chilling the cakes. After crumbcoating, I put on the blue fondant. (I always leave a bit of frosting under the fondant where I need the fondant to give when I'm sculpting). I decorated the cake in layers, first the blue, then the rainbow, the "continents", sun and so on. Normally I build a small support under the neck so I can work with the head attached, but I couldn't since I wanted to go as support free as possible. This created some challenges. I made the blindfold from black fondant and the tie by twisting a band of fondant and attaching with spaghetti. I put the head in the freezer, decorated the base and then attached with icing. I put a small band of white fonndant under the neck to help attach and match the design. My daughter was waiting with fork in hand for the first bite. I have no problem cutting my cakes, and seared the face in one slice. This was a lot of fun!! ~ Thanks!
I baked my dark chocolate cake (sorry, secret recipe). I baked three 6" rounds, and 2 4" rounds. I filled and crumb coated with vanilla-ginger icing (everything I used to make and decorate this cake was vegan, as always).
I began by leveling and stacking the rounds. I used the 4" rounds as a neck base, attached it to the board and set it aside. I stacked and roughly carved the "head" shape, then I separated and filled...which sort of reminded me of a Lucio Fulci zombie in this state...the heat was causing the layers of the head to slide off, an easy fix by chilling the cakes. After crumbcoating, I put on the blue fondant. (I always leave a bit of frosting under the fondant where I need the fondant to give when I'm sculpting). I decorated the cake in layers, first the blue, then the rainbow, the "continents", sun and so on. Normally I build a small support under the neck so I can work with the head attached, but I couldn't since I wanted to go as support free as possible. This created some challenges. I made the blindfold from black fondant and the tie by twisting a band of fondant and attaching with spaghetti. I put the head in the freezer, decorated the base and then attached with icing. I put a small band of white fonndant under the neck to help attach and match the design. My daughter was waiting with fork in hand for the first bite. I have no problem cutting my cakes, and seared the face in one slice. This was a lot of fun!! ~ Thanks!
