Огромная благодарность katrienscakes за Мастер-класс
Materials:
- A wooden board
- Hardboard to cut out the shape of the body
- 4 wooden dowels for the legs
- 1 wooden dowel for the neck
- Hot glue
- A small and a medium Styrofoam ball for the head
- Melted chocolate to cover the structure
- 2x 20 cm ( 8 in) round cakes
- Dark chocolate ganache or buttercream
- White chocolate ganache
- Yellow fondant
- Dark modelling chocolate
- Pink fondant
- Corn starch (corn flour)
- Serrated paring knife
- Palette knife
- Rolling pin
- Knife or pizza wheel
- Cake smoothers, acetate or a small ball of leftover fondant
Instructions:
Step 1:
Build a structure for the cake using wooden dowels, a board and a kidney-shaped piece of hardboard for the body. Brush the structure with melted chocolate to make it food-safe.
Step 2:
Cut the cakes into layers and place them on the body, sandwiching the layers together with ganache or buttercream. Carve the layers into the shape of a Giraffe’s body with a paring knife.
Step 3:
Place off-cut pieces of cake on the wooden dowel and shape it into a neck. Coat the cake with leftover filling ganache or buttercream if preferred.
Step 4:
Glue the Styrofoam balls together and then glue them on the neck dowel with hot glue. Mold the facial features out of modeling chocolate. Coat the cake with white chocolate ganache.
Step 5:
Cover the cake with yellow fondant and smooth it with cake smoothers, acetate or a small ball of leftover fondant.
Step 6:
Cut out uneven squares from dark modelling chocolate and glue them on the body with a drop of water. Shape hooves out of modelling chocolate and place them at the bottom of the legs.
Step 7:
Shape ears and horns from fondant and glue them on the head. Pour brown sugar all around the Giraffe to decorate the board. If preferred add a pink fondant ribbon around her neck.