Cake! magazine by Australian Cake Decorating Network May 2016 | Page 88

What type of cake do you prefer to
sculpt with?

You don’t run a cake business - any
plans to do it full time in the future?

I always prefer to bake and sculpt with
chocolate cake (mostly because the
scraps are my favourite!) but I find that
it works well for me.

I’m not sure, maybe one day, but I
would really love to start teaching!

I prefer to use vanilla cake for
competition/display/tutorial cakes as it
keeps its shape for longer. Chocolate
cake is good for cakes that are going
to be eaten within the next few days as
it’s very soft.

I have been planning to film some
tutorials to share online very soon, I’m
hoping they will be posted this year, or
very early 2017.

What tips can you give for achieving a
realistic finish to sculpted cakes?
1) L
 ook at a photo of what you’re
making, not a cake version, a real
photograph. Study the shape, the
colours, the positioning of important
details such as eyes or texture.
2) A
 lways take a break after each
stage. Carve the cake and walk out
of the room for 5 minutes, don’t think
about the cake, just walk away and
clear your mind, when you return,
you may notice how much or how
little you need to change.
3) A
 sk for an HONEST opinion, if you
have someone around while you
work and you can’t quite figure
out what needs to change or be
added to the cake, ask them for an
honest opinion, it can make a huge
difference.

more information
facebook.com/LauraLoukaidesCakes/
lauraloukaidescakes.co.uk