Cake! magazine by Australian Cake Decorating Network May 2014 | Page 160

You will need
• Piping bag with coupler, #2
nozzle (you can interchange
nozzles at any time)

• Damp artists’ brush/es

• Royal Icing

Step 1:
Cover your cake. If you are using cutters or anything to imprint your design, do this while your fondant is still
soft; if you are tracing your design wait until your fondant is hard (the following day is ideal). I traced my rose
pattern the following day, and transferred it onto my cake by rubbing over the stencil (which is traced on both
sides).

• Piece of fondant to practice on

• Lustre, alcohol and brush for
lustre effects

• Pattern to trace/ Cutters to
imprint your selected design

Step 2:
Prepare your piping bag, nozzle and royal icing. If you
use a coupler on your piping bag you can interchange
nozzles if you have more delicate or smaller areas to pipe
in your design as well as the larger areas. I have chosen
a delicately detailed design, but will use the #2 nozzle for
most of my design.

Step 3:
Practice on some rolled out fondant, or cover a
board with fondant to practice your technique and
design. Use a slightly wavy/ wiggly line as you pipe
a line to give a textured outline and more effective
pattern. Only pipe one outline at a time and then
brush it, as other lines will dry if you try to work on
more than one at once.