The Koala – Modelling Chocolate Sculpture SD Cake Show Class
Class Date: March 16, 2019 Class Time: 8:00am-4:00pm
Class Length: 8 hrs Class Instructor: Carla Puig
One-day modeling chocolate course, making realistic baby face using dummies. Total height 25cm.
The teacher will start the class with a brief explanation of the theory of facial analysis and will provide the students with a file detailing the process, so that the students can have a theory reference guiding them in their future projects.
The teacher will then list the materials used to make the solid internal structure, explain how to handle it so that it can safely be in contact with food.
The teacher will then proceed with a practical sculpting demonstration, while helping the students make their own.
The students will learn how to work with modeling chocolate; how to paste and smooth it out to obtain the best result when making fine realistic facial features.
The teacher will then show and explain how to paint and make up the face, using brushes and food colouring.
The final touches of the piece will be made using fondant and wafer paper.
Student should bring the following supplies to class:
Small rolling pin (one per student) Scalpel (one per student) Scissors (one per student) 0000 brush (one per student)
Class will be taught in English
My name is Carla Puig, and I live and work in Girona, Spain. I first started experimenting with modelling paste until I got introduced to modelling chocolate. I have since then improved a lot, practicing and experimenting on my own using everything around me as a source of inspiration. I have since been asked to participate in many international collaborations. My works have been published in specialized international magazines and I have had the honour of winning many prizes and golden medals in various European competitions, among which the Best in Show International prize at the Cake International Birmingham 2016. For the past two years, I have been giving courses in chocolate sculpturing and carving cake in schools around the world. Im also a proud Ambassador of Saracino. In November 2017 I received my greatest recognition, being winner at Cake Masters Magazine Awards (Sculpted Cake Award).