Cake! magazine by Australian Cake Decorating Network February 2018 | Page 26

Step 9 - 12: Step 18: Dust your bench with cornflour and roll your fondant in a rectangular shape. It needs to be wide enough to
account for the height of the cake (plus some excess) and long enough to wrap around the whole cake (with
some excess) so do some quick measurements before you begin.
Again I have used the acrylic rolling guides to ensure the fondant is the same thickness. This will give your
cake a much cleaner finish.
When rolling your fondant, make sure you keep it moving on the bench so it does not stick. Dust a little more
cornflour if you need it.
Use a long metal ruler and sharp scalpel blade to cut a straight edge along one length of the fondant. Also cut
a straight edge at the top end of the fondant.
It is important to make sure that before you cut your fondant it is not sticking to your workbench. You’ll have
problems when you are transferring your fondant to its wooden dowel.
Use a wooden dowel or rolling pin to roll your piece of fondant up. Roll towards the end that is cut straight.
When rolling the fondant keep it tight and keep the straight edge to the bottom of the dowel.
Keep rolling until you have reached the end. In a circular motion, use
the heat from the palm
of your hand to massage
the fondant. This will
blend the seam at the
back. The great thing
about Renshaw Extra is it
is beautifully elastic and
soft, so most often the
seam will be invisible. Use a sharp craft blade
or knife to remove the
excess fondant from the
top of the cake. This is
much easier if the top of
the cake has been left to
harden (refer to step 7
above).
Make sure the blade is
directly in line with the top
of the cake. If you cut the
excess fondant off at an
angle you won’t get a nice
sharp edge to your cake. It’s time to prepare for the
top tier. You can make
your own template using
baking paper. I have
printed a dot pattern on
the computer.
The top tier in this tutorial
is 5” round x 6” high. Join the pattern so that it
is long enough and wide
enough to wrap around
your cake.
Step 13: Step 14: Step 15 & 16: Step 21: Step 22: Step 23: Step 24:
Pick up the dowel using
one hand. I use the other
hand to support the end
with my finger on the
bottom of the dowel. Gently raise it up and rest
the fondant roll on your
workbench. Attach the straight edge to your cake. Give it a little
rub to make sure it has stuck. Then gently using the
palm of your hand push the roll around the cake.
Always push the roll at the bottom of the dowel, not
from the top. If you push from the top you will lose
control of the bottom of the fondant.
When your fondant meets up at the back, use a sharp
scalpel blade to remove the excess. Use sticky tape to hold it
in place. Use a pin to mark little
holes in the fondant. Remove the template to
reveal the pattern. Mix up some royal icing
and place it in a piping
bag.
Step 17:
Step 19:
Step 20: