Gravity Defying Cakes was taught by Lauren Kitchens, who also did the modeling chocolate class. Like that class, this one relies heavily on modeling chocolate to achieve the designs, but if you have trouble with it you can always use fondant and adapt the techniques.
This class dealt primarily with how to make a waffle cake, something that doesn't come up very much if you ask me. The important thing here isn't the specific topic, though, it's the techniques that go into it that are what you want to see. How to build the structure to support the pouring syrup and how to use modeling chocolate (or fondant) under fondant to give dimension to shapes are the takeaways.
A lot of the structural elements that she puts together are done in a slightly complicated manner...You can achieve the same results for a solid structure if you just use dowels and cardboards, but once you see how it's done you can probably figure that out.
One funny thing is that she shows how to cover the structure with modeling chocolate in the section about food safety, but then in the next section the modeling chocolate is nowhere to be seen. I suspect that she was doing the cake without any covering on the structure, and someone realized that the comments section would be full of people having fits about how it isn't food safe and saying that the people who eat the cake would all be poisoned. So they added the modeling chocolate part as a CYA. That's my guess and I'm sticking with it.
Once she does the waffle she also shows how to do some different designs using the basic techniques. So you do get instructions on more than just a waffle cake, if that isn't something that you get called upon to make very often.
My final review:
Skill Level: Intermediate, or an adventurous beginner.
Equipment you'll need: Modeling chocolate,
fondant, copper tubing, hot glue, masonite...unless you want to build something that's not as hardware store heavy. You can adapt the design and use dowels and cardboards.
Sleep-Inducing level: Not bad, she moves
What it assumes you already know: How to cover stuff with fondant.
Unnecessary Level Of Difficulty For
Techniques Shown: The structure itself, as I've mentioned. other than that not a lot.
Habits: She's very good at the teaching part of it, so she doesn't do anything that really sets my nerves on edge.
Level Of Helpful Hints Learned: Very basic structural information, but if you look at those cakes and say "I have no idea how to do that and I can't start trying to figure it out" then it will clear it all up for you.
Click here for my Craftsy pattern shop, which has a bunch of freebies in it: A Cake To Remember On Craftsy
Kara Buntin owns A Cake To Remember LLC, online cake supplies at www.acaketoremember.com and www.acaketoremember.etsy.com