On the 7th of November 2020, Cyan Worlds announced the first annual Myst Island Cake Baking Contest, under the #MystIslandCake hashtag. I couldn’t resist having a go… Around 60 hours of work between us later, here’s the end result!
We started with planing the design – specifically, how could we make a unique approach to this cake, so it wasn’t just another iteration of Myst island. That’s when I had the idea to show a cross-section of the island to display the subterranean caverns. Meka loved this idea, and with his background in architecture, he was well equipped to visualise the final product.
As a way to take stock of what ingredients are available to make this edible diorama, we took a few trips to different stores to find the best ingredients for sculpting and cake decorating. The grocery store had a decent selection that would have been fine, but the trip to a specialist cake decorating shop had fantastic things such as bronze food paint & powdered food colouring.
The making process begun with choosing an appropriate scale to make the cake. Using a 3D model of Myst Island, we found a size that would allow Meka to sculpt the smallest models we wanted to include, as well as considering how much fruit cake we can realistically eat (side note: this is Australian-style fruit cake, which is far more edible & tastes far better than its international counterpart). The board is around 600mm by 300mm, or around 2′ by 1′. I then printed out scaled drawings of the plan view of the island for Meka to start sculpting. Being able to consult these wireframe images, as well as measure dimensions straight off the 3D model, was super handy to make sure everything was scaled correctly & in the right place. Sculpting all the individual buildings, trees & artefacts took many days of fiddly work until we had the majority of the chocolate and sugar cake toppers finished.
2 days put from the deadline, the cake sculpting began. A copy of the island plan was made on baking paper, which was used to make approximate placement of the landscape, contours, buildings & the dock. Again I was in charge of scaling the elevations of the landscape, while Meka’s sticky but far steadier hands sliced away at the cake.
Once we were happy with the overall shape of the island (taking into consideration the underwater portion of the island that Meka approximated), the cake was generously drenched in rum so that it would stay preserved for weeks. There was also the added bonus that the rum helped pull the crumbling cake together after much cutting & piecing together.
It was now time to put on some top soil. A thin layer of brown fondant was stretched across the fruitcake & massaged into shape. The rock portions of the island were painted with a palate of royal icing in different colours to approximate granite, and a layer of moulding chocolate put on the cake board, ready for the ocean water (a mistake we would soon find out) The tricky job of making the sectional view of the internal chambers took a little planing & creative licence. As many Myst fans may know, the chambers don’t exactly fit in the island faithfully, and to make a clean section, a small amount of artistic license was required.
Grass made of crushed digestive biscuits mixed with shredded coconut was applied to the appropriate areas. The buildings, pathways, stairs, ships, pillars & trees were positioned and blended into the landscape, before a dam of packing tape & cardboard was constructed around the cake ready for the sea water. The ocean water was made with agar powder, water, sugar & flavouring, which was cooled to 40’C/105’F before being poured around the cake. The underwater chocolate & the fondant of the island began to dissolve in the agar, even though the jelly was hard. This was not a major problem as the colour stayed in the jelly, and the dissolving fondant dripped slowly, which we continued to mop up.
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