Cake! magazine by Australian Cake Decorating Network May 2014 | Page 154

4

Solid run-outs

4

Prepare the templates for the
hexagonal solid run-out pieces
on paper. Cut around the shape,
leaving a ‘tongue’ at the side so that
you can remove the template easily.
Secure a piece of cellophane over
the template using masking tape and
grease the cellophane with a little
white vegetable fat.

5

Place a no. 1.5 nozzle into a
piping bag and half-fill the bag
with stiff royal icing. Pipe the outline of
the solid hexagons. When possible,
pipe the lines from point to point to
achieve sharp corners. If the corners
are not sharp, they can be neatened
using a damp artists’ brush.

6

Use the run-out icing prepared
earlier to flood in the run-outs.
When flooding in, you may use a no.
1 piping nozzle, though I prefer to
make a tight piping bag and cut a
small aperture in the tip. The smaller
the aperture, the better the run-out
will be.

Tip

When flooding a large area, pipe towards the outline, no
more than 5cm (2”) along to start, then flood in the area.
Vibrate the tip of the bag/nozzle on the surface and give the
work board a gentle knock on the table periodically to level
out the icing and create an even run-out. The idea behind
piping into the line is to always pipe onto wet icing to keep
the finished result smooth.

7

Flood in 1 large and 1 small
hexagon for the base and the
plinth of the gazebo respectively. (The
plinth will hold the side panels and
doors in position.) Place the completed
run-outs under a desk lamp or in an
airing cupboard to dry.

Roof pieces and fillets

8

Prepare 6 triangular templates
and 6 curved fillet pieces (to go
around the roof edge) under lightly
greased cellophane. Make a bag of
stiff royal icing and start by piping the
internal lines. At the corners, the lines
can be crossed over, which will not
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