They got it done!!!! And it took 8 days, 22 volunteers, 10 staff, $40 000 to make, and weighed 1.5 tonnes in the end.
Kudos to Planet Cake for a job very well executed. Paris Cutler is absolutely amazing.
The sense of teamwork and enthusiasm for the project really shines though. They are applying for a Guinness World Record, and I am confident (especially with Paris Cutler!) that they will make it.
What’s also interesting is that they use a chocolate mud cake and a chocolate ganache to fill and ice the cake – great for Australia’s humid climate.
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Check out the 6:03 mark to learn one of the secrets to getting a sharp corner! The above video is an excellent explanation on how to professionally cover a cake in fondant, by one of my favourite cake decorating bakeries, Planet Cake, located in Sydney, Australia.
I love to watch how she moves her hands and body, from how she:
I also really like how they use a 2:1 ratio of ganache to crumb coat their cakes. Not only does this provide sharper c0rners, it is also more stable and room-temperature friendly.
Check out the awesomeness that is Planet Cake here. (By the way, best name ever!)