Cake! magazine by Australian Cake Decorating Network August 2016 | Page 10

Step 1:
Divide the 900g fondant
into 12 pieces, and tint
each piece a different
colour with the gels (leave
one piece white). Each
colour should have two
shades (one lighter, one
darker).

Step 5:
Blend 2/3 of a darker
shade and 1/3 of a
lighter shade and form a
sausage.

Step 2:
Use 30g of the coloured
fondant to shape a 3”
long sausage. Make a
loop by gluing the ends
and smoothing it out with
your fingers.

Step 6:
Repeat the same with the
burgundy colour.

Step 3:
Cut out a circle using a 1
1/2” round cutter. Position
the circle on the half left of
the donut and attach.

Step 4:
Use a pointy tool to push
the fondant down the
centre, so you can see
through.

Step 7:
Combine dark purple
and white fondant,
knead together until it
becomes marbled. Shape
a sausage and glue the
ends.

Step 8:
Cut a 1 1/4” circle and
attach to the centre of the
donut. Smooth it out and
using a pointy tool reopen
the centre.