Building Better Cakes: Creative Cake Separators
Marina Sousa
Class Preview
- In-depth Instruction; over 145 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Building With Foam Separators
15:42
Meet your instructor, the talented Marina Sousa, as she shows you how to stack and stabilize two- and three-tier cakes interspersed with foam separators. You won't believe how stable these cakes are!
Decorating Foam Separators
28:57
Learn innovative ways to use silicone molds for decorations that will emphasize the negative space created by your foam separator.
Center-Pole Separators
19:04
Raise your cakes to the sky as you learn how to construct a center-pole support. This structure allows you to create cakes with extraordinary height and tiers placed as close or as far apart from each other as you wish.
Decorating Center-Pole Designs
37:03
Marina shows you two creative ways to hide the center pole: disguising it under a bunch of tulip stems tied with a fondant bow or inside a piece of PVC pipe covered in fondant and decorated with a stunning dimensional filigree design.
Stacked Swag Cake
20:03
Expand your use of negative space with this beautiful cake, built without a solid center. Learn how to add support to any cake so that it's stable and transportable. Create easy fondant drop strings by using the spaghetti attachment for your pasta maker or stand mixer.
Asymmetrical Bead Cake
23:48
Want your top tier to hang over its supporting tier? No problem! Marina will show you the best way to build support for this asymmetrical cake. She also offers tips and tricks for working with isomalt to create an elegant and sophisticated beaded curtain on this offset, cantilevered cake.
Description
Confidently construct three types of advanced cake structures, each with two elegant design variations, using cake star Marina Sousa’s inspiring decorating techniques. First, work with foam risers and simple materials to stack cakes for a floating-tier effect. Then, conceal your foam risers with gorgeous molded latticework and borders. Build center-pole structures where the support is disguised with green fondant “stems” that appear to pass through your top tier and bloom into a brilliant bouquet. Make a four-tiered cake structure adorned with delicate fondant stringwork and a cantilever-style structure accented with curtains of isomalt beads. Take your cakes to new heights of design and demand with well-built structures and elegant embellishments.
Marina Sousa
Marina is a Food Network Challenge champion and the owner of Just Cake in Capitola, California. She holds a degree in baking and pastry arts from the Culinary Institute of America in Napa Valley. She's appeared regularly on the Food Network as a challenger, judge and featured chef for Food Network Caters Your Las Vegas Wedding, and her work has been featured in several magazines including InStyle, Bride, Modern Bride and People.
Bonus materials available after purchase