This three-tiered cake is wrapped in modelling chocolate, then finished with a smooth, velvety coat of chocolate spray. The texture is soft to the eye but structured to the touch, almost like sculpted fabric frozen in motion. Instead of going for uniform, symmetrical waves, we played around with irregular shapes for each tier—letting the folds curl and dip more freely. It gives the cake a more relaxed and spontaneous look, which feels playful yet still very polished. We’ve explored a similar con

Our motto: go big or go big 😌 To make our giant Eclair, we whipped up chocolate and vanilla cake, then piped layers of Italian meringue buttercream “shells” around the middle and gave it that ‘dipped’ look with some dark modelling chocolate. We also added fun colors and sprinkles then placed a little plaque on top with a sweet birthday message. | How To Cake It

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