Step 33:
Eventually the rose spirit will evaporate and you will be able to scrape the Rainbow Dust back into its container – so don’ t wash it out!
Step 34- 36:
Time for the bottom tier. This time you will only need to cover the top of your cake in white Renshaw Extra( refer to steps 1-7 above). You will also need to do some cake measurements before you get started. This bottom tier has a row of 12 fondant‘ tiles’ around the cake. So I have measured the circumference of the cake and divided this by 12. The bottom tier in this tutorial is 7” round x 6” height. Roll out a long piece of Renshaw Extra Black. I have used a pasta roller for this to ensure my fondant‘ tiles’ are all perfectly the same thickness. You could also use the acrylic rolling guides. Use a cutting mat and a metal ruler carefully cut strips that are 1” thick.
Step 37- 40:
Take a craft blade and cut the lengths of fondant by pressing down, using the lines on the mat as a guide. It’ s easier to do this if you stand up and look over the fondant so you can see the cutting mat lines on each side of the blade. Cutting the tiles in this way prevents any drag on the fondant, and will give you a perfectly cut rectangle. For this 7” round cake each tile measured 4.7cm in length. Take patience and care cutting your tiles. If you take your time the end result will be well worth it. Repeat this process with Renshaw Extra White. You will notice that I have turned my polystyrene dummy upside down. I prefer to place the tiles onto the cake starting from the top – this will ensure a perfect edge to the top of the cake. If you have prepared your ganached cake correctly, you can also flip it upside down on your bench. If you don’ t want to flip your cake, just start from the bottom and work your way to the top. Start by painting some sugar syrup around the bottom edge of the cake. One by one, place a tile down.