Cake! magazine by Australian Cake Decorating Network February 2018 | Page 80

Step 5:	Step 6:	Step 7:
Using a piping bag, pipe various sized chocolate tiles on to baking paper and allow to set. Mine range from about 5mm to 25mm in diameter.	Once set, use various metallic lustre dusts or edible paints to colour your tiles and allow to dry. I have used gold and silver lustre dusts, as well as rose gold edible paint.	Fully ice your cake.

Step 8:

Starting from the top of your cake, use a fresh paintbrush to drag chocolate buttercream in a wavy motion towards the base of the cake, getting thinner and lighter as you go. Do the same for the top, from the outside working in.

Step 9:

Starting from the centre of the cake, begin sticking the chocolate tiles to the buttercream. Try to vary the colour and size. Follow the chocolate swirls, and use smaller tiles with larger spaces between as you get to the bottom.

f www. facebook. com / bridiebakesinfo