Cake! magazine by Australian Cake Decorating Network August 2018 Cake! Magazine | Page 22
Step 36:
Step 34:
Dust your work surface
with cornflour and
roll out between 2mm
spacers. Place the icing on a
piece of baking paper
and lay the houndstooth
texture mat over. Press
with your hands. Try and
get the impression as
even as possible. Cut a straight edge with
a pizza cutter and your
quilters ruler. Print out your Argyle
template (provided) and
lay the icing over this,
lining up the straight
edge at the base. Indent
firstly with the blade
following the pattern and
then cut.
Step 37: Step 38: Step 39: Continue cutting the
pattern. I prefer working
in small blocks no
bigger than your blade
so I get a single clean
cut. This is important
so the pattern lines up
really well when you
piece it together. Lay the pieces under
a plastic flap while you
continue cutting. Roll out the grey icing
and texture.
Step 33:
Step 35:
Step 43:
Step 42:
Texture the dark brown
and continue cutting the
shapes. Add tylo powder to
some black icing and
knead well. You will
only need full diamonds
shapes in the black. Brush the base tier
with Crisco. The pieces
will adhere, but the
vegetable fat allows you
to adjust positioning
where needed. Step 40: Step 45: Step 46: Step 47: Step 48:
Repeat cutting
diamonds and triangles. Continue adding more
pieces to build up the
pattern in small sections
at a time. Trim if needed
to keep everything lined
up. Alternate colours
to keep the pattern
balanced and trim top
edges with your blade. There will most likely
be a diagonal band
left when you finish the
pattern. Cut pieces to fit and
gently press over the
whole pattern with the
smoother to make sure
everything is secure and
even.
Step 41:
Step 44:
Begin applying the
triangles along the base,
alternating colours.