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What's a Wreck?

A Cake Wreck is any cake that is unintentionally sad, silly, creepy, inappropriate - you name it. A Wreck is not necessarily a poorly-made cake; it's simply one I find funny, for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another, so I'm not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected, sugar-filled places.

Now, don't you have a photo you want to send me? ;)

- Jen
Saturday
Aug272011

You Spin Me Right Round

When Kimberly C. sent me to Capital Confection's post on some crazy cool cake videos, I knew I had to share them with you guys. Check out the magic these bakers in Malaysia can achieve using nothing more than heavy (frozen?) cream, a spinning turn table, and a few basic tools: 

 (For your sanity's sake, I advise turning the sound off.)

The technique is called "clay art" because of the pottery techniques used. Isn't it amazing?

Here's another one:

My jaw hit the desk when s/he used that plastic bottle to puff air into the ripples. Sooo cool.

These are from the Quenary Academy, which apparently specializes in clay art and really annoying music (keep your sound off - trust me). There are even more videos under a different user name on Youtube, too - although they all appear to feature the same instructor:

If you're like me and could watch these all day, then check out the Quenary Academy's Youtube page, and also user ahntuank19's for lots more.

Also, if any of you have any more information on these techniques (especially on what kind of cream is being used), let me know in the comments!

 

(Note from john- I just added the second video which features the plastic bottle.  Thanks comment section!)

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Reader Comments (104)

It definitely reminds me of soft serve ice cream. Which would be delicious. I want to try it.

September 5, 2011 | Unregistered CommenterLily

Thank you for posting these. I was actually looking all over the place for the second video - someone sent it to me over a year ago, and I wanted to watch it to see if I could give it a try. I'm going to make up a batch of super fine butter cream and a stabilized whipped cream and see what I can do. :-) If either work I'll let you know!

September 7, 2011 | Unregistered CommenterDawnetta

I think they use instant cream. In Asia we have that kind of cream, its powder and you just need to add cold water and mix for 5 minutes. And its pretty heavy too, but still very smooth.

September 24, 2011 | Unregistered Commenterriedha

non dairy topping... as shown here: http://pandawhale.com/post/27642/quenary-academy-clay-art-cream-cake-decoration-demo-2-design-in-1-cake-youtube

November 3, 2013 | Unregistered Commenterclare

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