It was made from scratch. The base is 8 inch square cake if that helps. This is the link to the recipe kzbin.info/www/bejne/bWjImIarbbx2qKs And for the 8 inch cake layer you see me slicing in half first, you need a batter from 4 eggs. Hope that helps.

Yes, they are from wafer paper. Glad you find my tutorial useful. Please tag me on your social media, I would love to see your work!

Спасибо.

Огромное.

It depends on what country you are in. In some countries this is something you can buy in grocery shop.

Hope it helped you create your amazing cake design.

@@LUXLUXJCAKES thnkx chefee

Glad it was helpful!

Hey there! Thank you for the comment. The ones I am using are by Sweetstamp and you can purchase them directly from their official website or anyone else who resells them www.sweetstamp.online/ Hope that helps you.

Thank you so much..just checked the website..its all beautiful but very expensive for me ...will have to check similar ones in india ...thanks a lot for your help😔

Hey, Josefina. Thank you for the comment. For the antlers I was using oil based edible paints for colouring chocolate by Colour Mill. For the rest of the body I was using gel food colours (Rainbow dust progels) diluted in alcohol. Hope that answers your question.

@@LUXLUXJCAKES oh! Thank you so much for your answer 😍 love your work, I am not good With English, hugs and blessings from Guanajuato, México

I've used edible dusts and a soft brush and simply dusted them. Because there was still some oil on them the colour went really good on them. The last one (blue) was precoloured rice paper sail. And here you can see how to make and colour it. kzbin.info/www/bejne/npWsmImIgquCfaM Hope that helps.

True, however, my oven has its own agenda at times even if I have temperature low. 😂 What temperature do you recommend for the bakers who do not know the temperature to bake at?

@@LUXLUXJCAKES 350 Fahrenheit is usually the happy medium for most standard cakes. If they’re coning at 350, the oven probably needs to be recalibrated. They have oven thermometers you can hang from one of the baking racks to test and the oven manual will have instructions for recalibration. Typically, it’s hidden under one of the dial caps. I hope this helps!

@@aminad6903 thank you, that's so helpful. ❤️

It sure is! 😍

You are welcome.

Hi Marci, thank you for your feedback. What personally helps me is a cake card that I make myself which is slightly bigger than my cake or if you have ganache disk. I personally find cake cards I make myself better as they are slightly smaller than the ganache disks I own, meaning I do not need lots of buttercream or ganache to cover my cakes to have them smooth and ready for fondant. Using a cake card or ganache disk helps me save time as it's a lot quicker. In the video below you can see how the cake card helped me cover in buttercream a square cake kzbin.info/www/bejne/nWPPp5ymoK2VnNk In this video below you can see how you can easily make your cake card to help you kzbin.info/www/bejne/j4vRmH6KftifipI This is an example for square card For round you need only a bigger than your pan card. So, trace the wider side of the pan and cut it out or use dividers with your needed diameter, draw a circle and cut it out. If you do not have a cake card or ganache disk, then point is to have a layer of buttercream of your choice or ganache around the sponge layer, making a crumb coat, then chill it and then add a second layer of buttercream or ganache to smooth it out and even it out as best as you can or depending on what style you are aiming. As well the more I practice the better I get. More you can see in this video kzbin.info/www/bejne/gXvRqquuhLtqgrM Hope that helps. Have fun time creating your cakes Marci! If you have more questions, do not hesitate to ask.

Thank you. :)

Glad you find it useful! ❤️

Thank you for your kind words and wishes. 😊

Thank you!

Here is the more explaning video. kzbin.info/www/bejne/op3XnHSOecqdgrM

Glad you liked it!

That was 4 inch wide cake. I had 6mm main rod which went through main cake board and smaller 4 inch cake board. Rod is a little bit shorter than the whole length of the cake. You screw the nuts tight. Inner rod structure is nut-washer-cake board-washer-nut. You cover the structure and make it food safe with materials that you have and are food safe. There is one more tutorial on the cake structure. It's not the structure for this particular cake, but assemble is samish. You can find it here kzbin.info/www/bejne/gKioo3VuqreNmas For bigger/heavier cake you need stronger rod. Hope that answers your question.

Thank you for your kind words Anita!

@@LUXLUXJCAKES ur very welcome!

How much ou love Halloween ?

That's awesome Alejandro!

Thank you Svetlana, glad you found it useful!

I know i have done it now

What do you mean?

@@LUXLUXJCAKES in the mug , with the ice cream scoop

@@marisolmacias5118 yes, that's water. Makes scooping so much easier!