Cake! magazine by Australian Cake Decorating Network February 2018 | Page 18

Step 16:
To achieve the desired
curvature, you can mould
the strip around a similar
diameter dummy or the
8” inches tier for your
project. TIP: If they are
very thin, they will be
easy to mould around
and they will start drying
very fast so you can move
them without losing the
curvature.
Step 10:
Wrap the previously
thinned and veined throat
around the centres made
in steps 2-3. Leave to dry
overnight.
TIP: Leave the finished
throats on a foam pad
overhanging so they dry
with a natural drop similar
to the real flower. Step 11: Step 13: Step 14: Step 15: Step 19: Step 20: Step 21:
Once you have done
both petals, tape the top
sepals. Then tape the two bottom
sepals. Do not worry to
open them in their final
arrangement as it is
easier to tape them as if
they were slightly closed.
Once taped, open and
arrange the sepals and
petals. Roll some white SFP as thin as possible to create the
curved overhanging strips. The thinner they are, the
easier to apply later when they dry. Using a metal ruler
and a pizza cutter, cut different width strips and then
divide the strips into different lengths. With the palette knife,
start applying a coat over
your tier. You don’t have to cover
the whole tier; apply the
icing randomly, leaving
gaps around the tier. Smooth the tier with the scraper. You will need a
moderately thin coat of royal icing, as this will help
with the application of the curved overhanging strips.
You can do this same texturing technique by scraping
a lot more and having an almost flush, semi-rough
concrete-like look as well.
Step 12:
Start taping the petals
Roll a 8-10mm SFP in the shape of a small orchid bud. and sepals with a half
width white floral tape.
Dip a #24 hooked wire and insert it into the SFP bud
as shown. With the dresden tool make 4-5 indentations Tape the large petals to
either side of the throat.
from bottom to top as shown. Leave to dry overnight.
Step 17:
Make around 30-35
different widths and
lengths of curved strips,
enough to apply them
around the bottom tier
and have some extras,
just in case any break.
Step 18:
Prepare some royal
icing to stiff consistency,
following your own
recipe or manufacturer’s
guidelines.