This 3D cake adventure involves modeling chocolate, piped chocolate, malt balls, buttercream frosting, 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 air craft carrier.
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.
I used wooden dowels as infrastructure. For more on that topic, follow this link to read my tutorial on how to use wooden dowels in stacked cakes.
I also wrapped all the exposed sides of this cake in ivory modeling chocolate.
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 then cut out the windows’ centers.
I kneaded the scraps of modeling chocolate left over from the windows together and rolled them into a bunch of long ropes, which served as banisters for the three levels of the boat.
The columns are made of dark and white chocolate that was melted marbled, then poured into pencil molds. See my tutorial on chocolate molding for more on that topic.
Once the chocolate pencils were hard, I popped them out of the molds and trimmed off the pointy tips. Then I fit them like columns on the front, sides, and back of the cake, trimming them to the size of the spaces left by the banisters.
Then I added rungs to the banisters by piping vertical lines of melted white chocolate all the way around. See my video for how to make parchment paper cones for more on this method.
I added red white and blue modeling chocolate flags to the banisters on the cake and secured them with melted white chocolate. I also painted the inside of the windows with a little cocoa powder accent and piped a dripping white chocolate effect around the base of each level.
The top tiers of the cake were decorated in the same manner but use mostly melted dark chocolate for the dripping and piping effects.
There are Pepperidge Farm Pirouette Rolled Wafers in a few places since the boat has some tall light structures that look like giant mastheads. There are also malt balls to make the boat look more delectable.
The name plates were made using rolled modeling chocolate with white chocolate piped writing that was allowed that to dry then applied to the back of the cake. Follow this link to read my tutorial on cake writing for more info on this method.
The edible water effect was made with white and blue smooth buttercream frosting that were swirled together with an offset spatula.
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