Cake! magazine by Australian Cake Decorating Network February 2018 | Page 52

Step 18 :
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 .
Step 17 :
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 .
Step 19 :
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 .
Step 20 :
Join the pattern so that it is long enough and wide enough to wrap around your cake .
Step 21 : Step 22 : Step 23 : Step 24 :
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 .