Cake! magazine by Australian Cake Decorating Network August 2018 Cake! Magazine | Page 38

Step 17 - 20:
Once the bubbles have subsided in the isomalt, slowly and carefully pour into the isomalt safe mould. It
is best to have the mould on a tray. Once the isomalt has been poured, gently tap the mould to remove
any air bubbles. Carefully set aside to cool in the mould.
Using some brown fondant, knead until it is soft and malleable. Place in the extruder and extrude two
long strands. Twist them around each other and cut both ends to seal them together. Wrap the fondant
rope into the desired shape.
Roll out some grey fondant and cut into strips, two thick and two thinner. Stick one thick strip to the base
of the barrel and one to the top. Stick one thinner strip roughly 1” above the base strip and the other thin
strip 1” from the top strip, leaving enough room in the centre. To get the horizontal lines straight you can
use some folded up parchment paper or craft foam.
Pin the transfer to the centre of the cake and transfer onto the cake.
Remove the transfer and hand paint with black food gel or Edible Art Paint. Hold your wrist for support
so as to not deviate from the transfer as wiping off mistakes will also wipe off the wood effect and leave
a white gap.
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Step 21 & 22:
Mix up some silver lustre dust with touch of black food gel/Edible Art Paint and rose spirit or vodka to
a paste consistency. The touch of black into the silver gives a more aged colour to the straps. Paint the
grey barrel straps, careful not to get the silver on the wood as wiping off the silver may also wipe off the
painted wood effect.
Place the rope onto the top of the barrel. Insert a skewer into the dried styrofoam hat and insert over
the rope. Turn out the isomalt from the mould and place some ice cubes on the top and the base of the
barrel.
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