Cake! magazine by Australian Cake Decorating Network May 2015 | Page 13

Step 1:

Step 3:

To make the black fondant
marbled white, I used
approximately 1kg of
black fondant with 250g
of white fondant. Instead
of a kneading action,
pull the two pieces of
coloured fondant together
so that you do not lose the
marbled effect.

Cover your cake with
fondant - I’ve covered
mine over a foam tier, but
you are most welcome
to use a cake covered
in ganache. As this is a
tall cake, make sure you
secure the top section of
the cake so as to prevent
the fondant from tearing.

Once your cake has
been covered, cut of any
excess fondant.

Step 5:

Step 6:

Step 7:

Using two fondant smoothers, attempt to get sharp
edges with your cake.

Using a small rolling
pin, roll out some white
fondant (approximately
80g) until it’s thin enough
to put through a pasta
machine, then roll out
the fondant in the pasta
machine to thickness
number 3.

Repeat the same step as
before to have a piece of
fondant for the silver leaf.
Use a paintbrush to wet
the sheet of fondant with
water to make it tacky, so
the silver leaf will adhere
to it.

Step 2:
Knead it a little and roll
out the fondant to 4-5mm
thickness to cover this tall
piece.

Step 4: