• Ganached cakes in sizes of your choice( 1 x extended height, 1 x double extended height)
• Enough fondant to wrap prepared cakes
• Dresden tool
• Shell tool
• Ball tool
You will need:
• Small round cutters
• Small square cutter
• Gold leaf transfer sheets
• Brushes
• Lustre dust( Rolkem Gold Lamé & Deep Gold, or Caroline’ s Antique Gold, light silver)
• Rose spirit or lemon extract
• Petal dust( three varieties of red, dogwood brown, royal blue)
• Edible Art Paint( Glamourous Gold)
Step 1 & 2:
Cover bottom tier using the panel and wrap method Using a dresden tool, draw a fairly straight line at an angle from the bottom of the tier to the top of the tier
Step 3: Step 4:
Using the shell tool, run tool at an angle alongside the line drawn in Step 2, moving the tool to create a wave pattern. Make several passes so the wave pattern covers about a quarter of the area. Run the shell tool over the waves again to redefine lines
Using the smallest circle cutter, press firmly against the cake to create an indent on the fondant. Use a few sizes larger than the smallest circle cutter to create a few circles on the cake, mimicking a“ ripple effect”.