This 3D cake adventure involves modeling chocolate, piped chocolate, malt balls, buttercream frosting, wood dowel infrastructure, carved cake construction, and Pepperidge Farm Pirouette Rolled Wafers. This boat wedding cake was designed for a couple that met at the 2009 San Diego Singles Conference on a boat called the William D. Evans. My challenge was to simplify the boat’s detail down to a manageable level. For more on this topic follow this link to read my tutorial on how to make a ship cake, to see my rendering an aircraft carrier.
How to Build the Boat Cake Parts
This boat cake fed over 100 people and consisted of four components with two large base tiers that blended together as one.
Above is the base tier and below is the second tier. Each one was frosted with smooth buttercream and wrapped with modeling chocolate.
Marbled Modeling Chocolate Windows
To make the windows on this boat cake, dark brown, light brown, and white modeling chocolate were marbled together. The marbled modeling chocolate was then rolled into 1/8” thick sheets. Using the two square cutters, I cut windows for the sides of the boat. I used smaller square cutters to cut out the windows’ centers.
I use the recipes and techniques in this book
Cake Decorating with Modeling Chocolate
Modeling Chocolate Banisters
I kneaded together the scraps of modeling chocolate left over from the windows and rolled them into a bunch of long ropes, which served as banisters for the three levels of the boat.
Molded Chocolate Columns
White Chocolate Piped Banister Rungs
Modeling Chocolate Flags
Read the Modeling Chocolate Flags Tutorial
Decorating the Top Elements
Piping the Chocolate Inscription
The inscription was achieved using scraps of rolled modeling chocolate decorated with white chocolate piped writing that was allowed to set then applied to the back of the cake.
To learn more about this chocolate cake font, follow this link to read my tutorial on cake writing.
Assembling the Cake Parts
I also added malt balls to make the boat look more delectable.
Lastly, around the base of the cake, I created an edible water effect on the platter using white and blue smooth buttercream frosting swirled together with an offset spatula.
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