How chefs turn giant blobs of frosting into perfect cakes

I don't know how many cakes you have to make before having the skills to turn a giant mass of shapeless frosting into these symmetric sculptures, but I would guess between 100 to 2 billion. I just know that I like to watch these videos of Asian chefs making them to perfection. So relaxing.


The way this guy makes flowers is also kind of amazing:

Pick your weapon of mass diabetes:

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Whoa! I've been doing cake art for about 8 years now and have NEVER seen anything like that. The last two are my favorite.

I wonder what type of icing they're using? Looks kind of like the whipped stuff which is airy enough to hold those crazy shapes.