Cake! magazine by Australian Cake Decorating Network August 2018 Cake! Magazine | Page 20

Step 18:
Step 27:
Step 26:
Place the spots evenly
across the icing. Gently press the dots
into the soft icing. The
dots should now be
flush with the top of the
icing. Lay the template over
and cut with a sharp
craft knife.
Step 21: Step 22: Step 23:
Take a piece of paper
towel and cut into 3. Roll
up and tape end. Make
two. Turn your icing bow over Do the same for the
and lay your paper towel opposite side.
former in the centre.
Brush a small amount of
edible glue in the centre
and bring in one edge.
Step 17:
Using the offcut, cut the
centre strip. Place strip upside down
and apply some sugar
glue to the middle. Gently turn bow over
and glue at the centre
back. Fold over the strip
to secure. On a small board lined
with baking paper place
the bow the right way
up and leave to dry
completely.
Step 24: Step 29: Step 30: Step 31:
Trim centre strip with
straight edges. For the Dark Brown
icing, take 105g of
Teddy Bear Brown, add
some Brown Gel paste
and tylo powder. Knead
well. Now add 25g of red
icing. Take equal amounts of
For the light brown, add
grey and white icing and half the amount of white
knead well.
icing to the Teddy Bear
Brown. Add Tylo powder
and knead well.
Step 19:
Step 25:
Step 20:
Step 28:
Cover your cake with
white White Extra Ready
to Roll Icing.
Step 32: