I believe I mentioned in a previous post that for quite some time Liz and I tried to be the first ones to come out with an effective crackle technique to no avail. Then they started showing up everywhere and we were left in the dust, womp womp. However! Liz by accident came up with possibly the easiest and most effective crackle technique of them all and we want to make sure you’ve seen it! Don’t worry there is a FREE video tutorial at the end of the post!
Liz used the technique for the cake board on her amazing Porsche 911 Car Cake, which also is a tutorial for Sugar Geek Show Members. I mean, it has real working headlights guys, you might want to get on that. The star today though is this fantastic crackle!
And again for the board on her lovely Super Woman cake…
And since releasing the free tutorial a handful of other people have tried their hand at it and let me tell you they are amazing creations!
Here is an awesome dragon cake from Mandie Shelton of Mandie Bakes Custom Cakes. What a cool way to get texture for dragon skin!
Tara Kelliher of Hot Cakes By Tara used the technique on this incredible superhero cake for an Icing Smiles boy and again for the board on a sculpted girl cake. Doesn’t it add so much interest to the superhero cake? Move over plain fondant!
I love the subtlety of it on the board for this cake. It almost looks like leather!
I recently saw this cake by Jessa Coline of Abtract Edible Arts and fell in LOVE. What a genius use of this crackle effect for Te Ka’s skin!
Lesley Wright of Royal Bakery added the crackled technique to the bottom tier of her Descendants 2 cake and it looks fab! Just look at that flawless crackle texture!
It seriously adds so much to the design of this cake! Incredible job!
Are you dying to know how it’s done yet?! Here’s the tutorial, and spoiler alert, it involves airbrushing and a torch. So, if you have those two things or have always wanted them but felt you needed an excuse to use them, now you have one. You’re welcome. Go forth cakers and crackle all the cakey things!September 19, 2017