Cake! magazine by Australian Cake Decorating Network August 2018 Cake! Magazine | Page 24

Step 49:
Fill an extruder with
white icing and insert a
2mm round disc. With a
small brush apply a line
of water in the centre
of the black diamond
shapes and apply the
rope. Use a small ruler
to straighten each rope
once it is applied.
Step 51:
Step 52:
Keep going around the
cake. Trim at the base. Continue applying the
ropes that cross over
and trim the overlap with
your blade so it sits flat
for a neat finish. Clean your extruder
and fill with red icing.
Continue as before to
complete the pattern.
Step 53: Step 54: Step 55: Using the ends of 2
small rulers is helpful to
make sure all the lines
are straight. Dust your work surface
with cornflour and roll
out some light brown
icing between the 2mm
spacers. Place onto a piece of
baking paper. Position
impression mat over
and rub over evenly with
your hands.
Step 50:
Step 60:
Step 58: Step 59: Trim the ends of the
brown strips. Roll out some white
tylo icing between the
spacers. Cut a 7/8” wide strip
a bit longer than the
height of your top tier. Apply some Crisco in a
line down the centre of
the top tier and add the
white strip.
Step 56: Step 61: Step 62: Step 63: Step 64:
Use a quilters ruler to
cut ¾” strips with a
pizza cutter. It is best
not go though to the
edge so the icing won’t
move and distort. Place some royal icing
in a small piping bag
and cut the end to make
a small tip. Fill any gap between the
top tier and the base
tier with a bead of royal
icing. Brush some Crisco
either side of the white
strip and attach the
brown pieces for the
braces. Trim top edges
with a sharp blade. Roll a small ball of
tylo icing and press
firmly into a silicone
button mold. Push