Cake! Magazine by Aust Cake Decorating Network August 2020 | Page 17

DRIPPING DOTS
By Brad-lee of Cake Me Crazy
You will need:
EQUIPMENT
• 1 x 6” round semi iced cake,
chilled (mine was 7” tall, but
work with what you’ve got!)
• 800g whitened Swiss Meringue
buttercream
• Gel food colours (I went with Hot
Pink, Purple, Sky Blue, Green
and Lemon by Colour Mill)
• Acetate sheet, measured and
cut higher and longer than your
cake
• Small heat-proof bowls to
warm and mix your coloured
buttercream
• Small angled spatula
• Fondant smoother
• Exacto knife or paring knife
• Scraper
• Ice cream sticks or teaspoons
• Turntable
• Cling film (optional)
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