Why the collaborations? What person is going to ask me for a leopard whose breath causes disease virulent enough to eliminate entire villages? Nope. Can’t think of one.
And THAT’S why I love a good collaboration. You get to try out new techniques, push your creativity and try and come up with something cool.
Challenge that was given….we had to use whatever image came into out brains from the description in the book ‘Fantastic Beasts and Where to Find Them’ of our individual beasts.We were not allowed to look for images other people had done before of them. But the fact that mine looked like a gigantic leopard gave me that image right away.  So I knew what he was going to look like. Problem was I had to make it look like he had poisonous breath. Now…. how do you do that in cake????
Dry ice would have been cool. But I had no idea where to even start looking for it.
So…I went with a watering hole that the Nundu has turned into a poisonous sludge fest complete with dead fish and villagers bones. I thought this was a perfect time to try out that Mirror Glaze that everyone was going crazy about. It was my first go at it and BOY was it a messy trial! I’m not convinced it went perfectly and the modelling chocolate bones slightly melted into the glaze. Live and learn. But I was actually ok with the effect it gave.
Wouldn’t work for those perfect Mirror Glaze cakes – but for a sludgy murky poinsonous swamp… perfect.
Leopard-Back    leopard-Gas_1
So NOW… you NEED to go and see the rest of the beasts in this collaboration.
Because the talent there is insane and there’s some seriously cool beasts there.
And here’s where you find them:
Materials & Tools used:
Vera Miklas Modelling Chocolate

Mirror Glaze Recipe I found from SuperDrew124:
Ingredients: 20 g Gelatin Powder
120 g Water
300 g Glucose
300 g Sugar
150 g Water
200 g Sweetened Condensed Milk
300 g Chocolate (White, Milk, Dark or a combination)
Food Coloring
1) Bloom the gelatin in the water
2) Boil the glucose, sugar & water
3) Remove from heat and add the gelatin
4) Add the cond milk
5) Pour over chocolate and buerre mix to remove air bubbles

Use at 35C/95F

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