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. f www facebook.com/TheCakeChef thecakechef.webs.com