Projects  »  Polar Greetings (Carlos Lischetti)

Polar Greetings

by Carlos Lischetti


Make a cute family of polar bears in Carlos Lischetti's trademark animated style.

To view this project's edibles, equipment and instructions, you will need to sign in or join Cakes & Sugarcraft Magazine - it's FREE and only takes a minute.

You are guaranteed a warm welcome from this polar bear family, despite the icy conditions! This arctic scene makes the perfect cake top decoration for a winter cake and allows you to practise different methods of modelling figures using either one or two pieces of paste for the head and body.


  1. Iceberg Cake
    Discover how to carve, cover and decorate an iceberg cake.
  2. Father Polar Bear
    Learn the modelling techniques required to create a large cartoon polar bear figure.
  3. Mother Polar Bear
    Create a smaller polar bear figure using Mexican Modelling Paste (MMP).
  4. Seated Bear Cub
    Find out how to make a seated polar bear cub in an animated style.
  5. Lying Down Bear Cub
    Find out how to make a lying down polar bear cub in an animated style.
  6. Penguin
    Find out how to make a waving penguin in an animated style.
  7. Finishing Touches
    Learn how to transport and assemble modelled figures on top of a celebration cake.

Occasion: Any
See all projects in Any »

Featured in Winter 2011 issue

Project by Carlos Lischetti

Carlos Lischetti

author of Polar Greetings

Carlos Lischetti's passion for cake decorating, baking and pastry started over 20 years ago. It started out as a hobby and, as his curiosity grew, Carlos slowly started to take different local cake decoration courses that eventually helped him to master various sugar modelling techniques. These first steps as a sugarcrafter started in Rosario, Carlos's home town in Argentina. When his hobby became a career, he continued to work in Rosario until his ever-growing curiosity led him once again to take more courses, this time in France and England. Ever since this point he has always been self-motivated to try and learn as much as he can from well-known sugar artists around the world. Now a leading name in sugar modelling and recognised as a master around the globe, Carlos passes on the skills and knowledge that he has gained over the years by teaching at international culinary schools and exhibitions.

OTHER PROJECTS BY Carlos Lischetti