Cake! magazine by Australian Cake Decorating Network May 2014 | Page 150
Step 38:
Step 36:
Step 37:
Take off and fold evenly horizontally. The
more folds, the more dots.
Undo, fold vertically. The
more folds, the more dots.
Place baking paper back around
the cake. Secure the overlap at the
back with pin or tape.
To insert your Peony into your
cake use pointy nosed pliers
instead of your hand. This
reduces the risk of breaking the
flower. I also coat the wire in
melted white chocolate, before
inserting into the cake.
Step 41:
Sitting at eye level to your cake
pipe your dots. I like to support my
piping hand with my other hand
at the wrist. Squeeze your piping
bag, stop squeezing, then pull
the nozzle back. This will stop the
pointy dots.
Step 39:
Step 40:
Using frilling tool, pin or toothpick,
mark each corner of the squares
on the paper and the centre. I have
pierced the paper so you can see.
Remove the paper.
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