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 .