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Baker Makes Hyper-Realistic Cakes That Will Make You Do A Double Take (27 Pics)
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For those of us who have a sweet tooth, cakes are one of those guilty pleasures that are hard to resist. Just imagine the rich creamy, extra moist and delectable taste of cakes! It would be unfair to blame someone when usually cakes not only look but also taste good. It's the heart of special occasions and many different celebrations as we're sure that it's one of the few things that best marks big days.
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There are many professional cake artists and pastry chefs out there whose dedication to their craft has created many incredible and magical desserts. However, this time we would like to present to you an expert in the field. 23-year-old Luke Vincentini is unlike most confectioners as he doesn't create ordinary, layered cakes. Instead, the artist makes cake designs in the most unexpected shapes such as bags of Doritos, egg boxes, different fruits, cups of coffee and even cell phones.
Luke works at the famous Carlo's Bakery in Lanoka Harbor, New Jersey, which is known to be the location of Carlo's Bakery that shot to fame on the TLC show Cake Boss. Many people come here to see his edible artworks and taste some amazingly realistic desserts. These mouth-watering sweet treats can take up to 14 hours to make, however, he says that each one is a labor of love. We all probably agree that these beautiful cakes are worth every minute it takes!
White Claw Cake
Tree Cake
Realistic Vintage Leather Bag
Salvador Dalí Inspired Cake
Realistic Cake
Realistic Edible Art
Wish you could make normal cash from sugar, would solve my money worries instantly!
Realistic Cake
Tardis Cake
Going to make this for mums birthday next month! Cheers for the idea.
Watermelon Cake
Realistic iPhone Cake
Hyper-Realistic Cake
i nEED THIS OMG HAMILTON FANS RISE PLEASE TELL ME UR FAV SONGS
Minions Cake
Is this supposed to be a mummified Minon? OR why does he look a bit burnt?
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I envy anyone who is good with fondant, it’s a b***h to work with. I’m very new at cake decorating and I really struggle with the fondant. Hopefully YouTube tutorials will help me.
Try How to Cook That, Anne Reardon's YouTube channel and also The Icing Artist, they explain a bit about fondant! Good luck!
Thank you 😊
Top tip that may help you - I used to use icing sugar to stop the fondant sticking to everything but it always made it look dusty and gross so I started using a very little bit of olive oil when rolling it out etc. Also, use the fondant gel colours, not food colouring or powders. Decorating is quite easy when you break it down into small part, it looks very overwhelming as a whole until you start thinking "ok this is how they've done the hair, this is what the face looks like, etc". Good luck!!
Thank you 😊 I used to use icing sugar but it dried the fondant out and made it more likely to crack and tear, I now use a fondant rolling mat instead. Thank you for the tip on the colourings, I currently use normal food colouring from the supermarket so I guess I should start looking for gel colours. I don’t think I will ever get the hang of making cake toppers and accessories etc with fondant, I do not have the eye for detail and struggle with finicky things. I just use fondant to cover the cakes with.
I'm the opposite. I love to work with fondant but find royal icing frustrating beyond belief!
Ive only used royal icing a handful of times to decorate bikkies with the kids so never tried it in cake decorating.
Use the Force....of YT :-)
YouTube has certainly helped, I learnt how to do crumb coat of buttercream, putting fondant on a round cake and square cake without the draping. Very beneficial.
Yeah, it's pretty but does it taste good????
With the amount of fondant on there, even if the cakes tasted good the whole thing probably wouldn’t to be completely honest :/
the fondant probably doesn't...
I had a friend buy a Gucchi cake for her b-day: it looked fabulous, but the insides were about at the level of supermarket pastry
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they wouldn't be in business if they didn't.
I've Always wondered if these kind of cakes are actually good (in taste), mostly I'm concerned about the moist, because they kinda look super dry (I think they can't get really moist if they're covered in fondant instead of buttercream). Does anyone knows?
I envy anyone who is good with fondant, it’s a b***h to work with. I’m very new at cake decorating and I really struggle with the fondant. Hopefully YouTube tutorials will help me.
Try How to Cook That, Anne Reardon's YouTube channel and also The Icing Artist, they explain a bit about fondant! Good luck!
Thank you 😊
Top tip that may help you - I used to use icing sugar to stop the fondant sticking to everything but it always made it look dusty and gross so I started using a very little bit of olive oil when rolling it out etc. Also, use the fondant gel colours, not food colouring or powders. Decorating is quite easy when you break it down into small part, it looks very overwhelming as a whole until you start thinking "ok this is how they've done the hair, this is what the face looks like, etc". Good luck!!
Thank you 😊 I used to use icing sugar but it dried the fondant out and made it more likely to crack and tear, I now use a fondant rolling mat instead. Thank you for the tip on the colourings, I currently use normal food colouring from the supermarket so I guess I should start looking for gel colours. I don’t think I will ever get the hang of making cake toppers and accessories etc with fondant, I do not have the eye for detail and struggle with finicky things. I just use fondant to cover the cakes with.
I'm the opposite. I love to work with fondant but find royal icing frustrating beyond belief!
Ive only used royal icing a handful of times to decorate bikkies with the kids so never tried it in cake decorating.
Use the Force....of YT :-)
YouTube has certainly helped, I learnt how to do crumb coat of buttercream, putting fondant on a round cake and square cake without the draping. Very beneficial.
Yeah, it's pretty but does it taste good????
With the amount of fondant on there, even if the cakes tasted good the whole thing probably wouldn’t to be completely honest :/
the fondant probably doesn't...
I had a friend buy a Gucchi cake for her b-day: it looked fabulous, but the insides were about at the level of supermarket pastry
This comment is hidden. Click here to view.
they wouldn't be in business if they didn't.
I've Always wondered if these kind of cakes are actually good (in taste), mostly I'm concerned about the moist, because they kinda look super dry (I think they can't get really moist if they're covered in fondant instead of buttercream). Does anyone knows?