Cake! magazine by Australian Cake Decorating Network February 2018 | Page 54

Step 28:
Time to decorate the middle tier. Cover your cake in white Renshaw Extra using the same method as above( refer to steps 1-19). The middle tier in this tutorial is 6” round x 6” high.
Step 25:
Begin piping over the dots. You can practice on some paper first to make sure you have the right consistency for piping.
Step 26:
The great thing about Royal Icing is that you can pull it off and pipe it again if you make a mistake.
Step 27:
Let the Royal Icing dry and use a Click Twist Brush to highlight some of the piped dots. This brush is super quick and easy to use. I have used Metallic Dark Gold in this tutorial.
Step 29: Step 30: Step 31: Step 32:
Use some tin foil and scrunch it up a little to create a textured‘ sponge’.
Use this to press into the side of the cake. You’ ll need to do this while the fondant is still soft.
Next you will need a nice soft brush and some decorator’ s alcohol( I have used Rose Spirit). Tap a little Rainbow Dust into a cup and slowly add some of the rose spirit to create a paint. I have used Metallic Ginger Glow for this tutorial. Brush your cake with the paint using a large sweeping motion.
Brush in an upwards motion at the top so you keep the top clean. You might need to use a couple of coats.