Bollywood Dancer Cake Modelling Tutorial

Bollywood dancer cake. In this tutorial I show you how to make a Bollywood dancer doll cake that I made for a charity event.

Time wise it took me at least 2 days to finish this one, so condensing it down into a 20 min video wasn't easy!

I use polystyrene at the bottom below the cake as I didn't need much cake in mine and I wanted it to be quite tall. If you want more cake, simply use more cake instead.

If you use polystyrene or any other none edible products, make sure they are kept seperate from the cake and do not come in to contact with the cake itself.

Tools and products used in this video:
Laped modelling paste - https://tinyurl.com/zl6shys
Fondant - https://amzn.to/1TCs62Z
Evil cake genius stencil - https://tinyurl.com/hfmbf8d
Claret rainbow dust - https://amzn.to/2gcfFJ7
Pink rainbow dust glitter (Non edible) - https://amzn.to/2flaWDU
Gold (non edible) - https://tinyurl.com/hl9owyj
Gold food paint (edible) - https://amzn.to/2gxOvRj
Fuchsia sugarflair - https://amzn.to/2fl57GO
Ruby sugarflair - https://amzn.to/2flbZnG
Chestnut sugarflair - https://amzn.to/2fYMutB
Skintone sugarflair - https://amzn.to/2flcNIT
Wooden cake dowel - https://amzn.to/2fNP4VX
Royal icing - https://amzn.to/2gxJ7xh
Cake modelling tool - https://amzn.to/23oDpLm

Basic Victoria Sponge Cake Recipe:
Ingredients:
225g butter
225g caster sugar
4 eggs
225g self-raising flour
1 tsp vanilla essence

Method:
Cream together the butter and sugar, then beat in the eggs and vanilla essence. Once smooth and creamy, fold in the flour.

Pour in to a greased cake tin and bake in the oven at 180degrees for approximately 40 minutes, until golden brown and a knife comes out clean.

Buttercream Recipe:
600g icing sugar, sifted
300g unsalted or salted butter, softened
optional flavouring
Beat the ingredients together.

Chocolate Ganache Recipe:
To make chocolate ganache you can simply melt chocolate with double cream in a glass bowl above a pan of boiling water ( I use the hob to heat the water, but be sure to turn this right down once the chocolate begins to melt so it doesn't burn). I use the ratio of 3 to 1 chocolate to double cream 

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