You will need:
Colours: Schmincke HORADAM® watercolour in tubes or pans in Titanium opaque white 101, Scarlet red 363, purple magenta 367, quinacridone violet 368, Cobalt violet hue 473, Graphite grey 788
Paper: Hahnemühle Anniversary Edition Watercolour 425 g/m² 24x32 cm
Brushes: da Vinci NOVA Synthetics Gr. 2, Raphael Softaqua 8056
Fineliner: Sakura Pigma Micron 01
In the further process I work with different HORADAM® Rose/Red shades, purple magenta 367, quinacridone violet 368, Cobalt violet hue 473 and then mix them together to work out the individual cake layers. I make sure that the creamy layers of cake get a lighter colour and the raspberry jelly filling gets a darker colour. I achieve this mainly by mixing the different HORADAM® colours, but also by regulating the use of water. To prevent the individual layers of paint from blurring, I skip one cake layer at a time and paint the other layers as soon as the first ones have dried.
Gradually, the fine details of the dessert are worked out layer by layer. I start with the lighter shade, on which the different consistencies as well as the surfaces of the cake layers are shown using the dab technique for the rough biscuit base. The smoothest possible colour gradients of jelly and cream are achieved by the dosed use of water.
Now the details of the fruity cake topping can be painted by applying the structure of the strawberry and raspberry layerby layer with very diluted with water HORADAM® Scarlet 363 after drying the respective layer. Already in this phase I keep in mind the grain and the light spots of the fruits by leaving certain areas unpainted.
To give the drawing more lightness, I work with blotches, which I apply over the painting with a thicker brush, soaked with HORADAM® watercolor Purple-Magenta 367 and water on my index finger. This results in slight spots of paint, depending on the amount of paint and water in the brush. The thicker spots of paint can be effectively loosened up by blowing them apart with a straw.