No idea how you do it. New baby, young toddler, baking, making tutorials, winning completions with zombies, YT channel, being a wife! Sugar geek, you're superwoman! Loooooooaaaads of love from Zambia. You've taught me so much!
You are a lifesaver!!! Got an order for this design for October and every time I try doing, something is just not right. And I never thought of using the torch and white colouring. Thanks so much!
wowww I have watched your tutorial many times and I cannot get enough. finally I get to see how different textures are created for gorgeous cakes. you are amazing. thank you so much for sharing.
What a beautiful cake you made. You're right even on the video you can see the gold how it shines like real gold not brassy. Hope you and the baby and the rest of the family are all doing well. Thank you for taking the time out of your busy life to share this cake with us. Keep on caking.
Loved it! Have been waiting for someone to unfold the mystery behind these amazing cakes, and finally the secret is out! :) as usual it was beautifully done by a cake legend aka Liz! 😘😘😍
😱😱😱😍😍😍😍 oh my god ..... Thank you sooooo much U make my dream come true I searched all the RU-vid for a similar video , but didn't find it Thanks a lot lovely Liz 😍😍😍😍😍😍
👏🏽👏🏽👏🏽 Yeah!!! Beautiful cake design created so uncoventionaly👏🏽👏🏽👏🏽. I love when it looks like you spent a month creating, when in actually it was the easiest thing ever!
For those asking about the dried out fondant, it's not rock hard. It's just slightly chewy. Just like if you made a cake a couple days ahead and covered it in fondant. The outside get's hard but its not rock hard.
I was going to ask whether the dried fondant (negatively) impacts the taste, or if you would advise your client to take it off the slice before eating it. I absolutely love the effect (I'm a geologist, I can't help it!) but I obviously have to consider the fact it will be eaten. I guess as long as it hasn't been out too long then all should be good, right?
Sugar Geek Show .....Lizzo, I have been watching you for awhile. And yes, you are the best. Your bust cakes are the best. And now your doing it preggo, and it hasn’t stopped you one bit. If I could bottle your inspiration and sell it, I’d be set for life.
The crystals can be made with agar agar. If you add some sugar and fruity flavoring in the mix, it’s edible and not just a decoration, it can be cut with the cake, people love it.
Hi Liz. This looks beyond stunning! As someone who doesn't like fondant though, do you recommend that the bas relief be cut away at the time of eating?
Lizzzzzzzzzzzz MY GOD!!!!! this cake is amazing WOWWWWW. I can’t get my gold to work for nothing. Also all my fondant is soooooooo hard. How can I get it soft again. Please share how. Thank you
Looked for Truly Mad Plastics on Amazon and couldn’t find it. Is there some other place I should look for it. Loved the tutorial and please don’t stop with the kintsugi cakes, they are so beautiful and soulful...❤️
I love this! It looks so amazing! I wonder would it be possible to do this effect with modelling chocolate? or would it be hard to get it to dry out etc so get he crispy kind of bits mooshed into it? and would the colour mesh together too much and create one even colour rather than the seperate colours throughout?
