• 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 ”.