Cake! magazine by Australian Cake Decorating Network August 2017 | Page 29

Step 69:
Roll out thin strings of
fondant and twist them
around skewers to
make curls – remember
that thin sticks will give
tighter curls and thicker
sticks (eg. a pencil) will
give looser curls.
Step 70:
Start sticking the smaller curls from the front and fill
up the back to create a full head of curls.
Step 72:
Roll out a rope of white
fondant and texture all
over by pressing multiple
times with round tip 2.
Wrap this around the
base of the beanie to
create a ‘turned’ look
and…. Ta da!
You’re all done!
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Step 71:
Beanie: Use a round cookie/
fondant cutter to measure
the head – the cutter should
fit around the top of the
forehead and up to the start
of the curls at the back of
the head. Cut out a circles
of white fondant about 2mm
thick. Texture it with a knitting
texture mat (optional) or a
toothbrush pressed all over
and glue it in place on the
head.