Spheres.. orbs.. they’re all the rage and taking over our social media feeds! Learn how to make these versatile chocolate spheres which you can build into gravity-defying cake structures, fill with edible treats or use to decorate plated desserts. Amanda will show you step-step how to create a fun multi-coloured finish as well as how to mould, assemble and attach these spheres to create a floating edible cake topper structure. There will also be tips & tricks on how to recreate these with a metallic finish as well as other fun variations. This is one technique that’ll definitely WOW your guests!
Amanda Lee is a multi-award winning cake decorator and instructor based in Adelaide, Australia. Evolving from a classical French patisserie background, she established Sugar Sugar Cakes as a means of exploring her passion for the arts through cake. Her signature style features avant-garde elements finished with a contemporary edge; best known for her painted cakes, modern wedding cakes & sculpted works. She has had the pleasure of being featured in Cake Masters, Brides of Adelaide Magazine, Cake! Magazine as well as numerous blogs and websites. Empowering cake decorators with contemporary cake skills and business knowledge is the main vision of Sugar Sugar Cakes, and Amanda sees this through by providing weekly Blog posts, live classes, online tutorials, private classes & mentorship to the vast cake community.