Cake! magazine by Australian Cake Decorating Network August 2016 | Page 12

Step 16:
Combine few shades
of burgundy fondant to
make a marbled donut.

Step 20:
Cover the cakes with
yellow fondant.

Step 17:
Add mini dragees to
some of the donuts.

Step 21:
Use pink melted
chocolate to drip on the
edges of the cake.

Step 18:
Mix gold dust and vodka.
Paint a few spots of gold
on the donuts to add
shine and elegance.

Step 22:
Insert a toothpick on the
top of the cake and gently
slide down the donut
topper.

Step 19:
To make the donut topper,
use 100g of fondant to
shape a sausage and
form a donut.
Cut out a 2 1/2” circle
and attach to the donut.
Decorate with sprinkles.

Step 23:
Insert two paralleled
toothpicks into the cake
to hold the donut. Paint
some edible glue on the
back of the donut and
attach to the cake.