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 .