Cake! magazine by Australian Cake Decorating Network August 2014 | Page 124

Step 2:

Step 1:
First, I baked my vanilla biscuits using local
quality ingredients.

I prefer to decorate my biscuits the day after baking so as to
minimise what I call “butter bleed”, where the fat in the biscuit
seeps into my decorated biscuit and stains the icing.
Next I mix up my icing. For this collection, approximately one
third of my icing is line icing (stiff icing, think toothpaste consistency). The remaining two thirds is flooding icing (runny icing,
think pouring custard consistency) icing. Most of the details are
piped with line icing, and the base work is flooding icing.

Medium skill – Suitcases

Step 3
I’ve used the following colours in this
collection:
white

old gold

duck egg blue

royal blue
grey
red
brown

black
I used Americolor gel pastes as I find I
get the best results with these, but any
gel colour is great. I tend to avoid the
supermarket variety of liquid colour as I
never get great results with these colours.
Once you have all your icing mixed,
coloured and bagged and your equipment
at the ready, you can start.

Step 4:
I chose royal blue for the large suitcase at the bottom, which I outlined first in line icing, then followed by the
top suitcase, which I outlined in red line icing. I then flooded each and left these to dry.