Cake! magazine by Australian Cake Decorating Network May 2016 | Page 28

You will need:
• Brown liquid colour + clear

• 6 x 6 Inch square cake

• Soft paintbrush

• Rectangular Cake board

alcohol (or alcohol based

• Wide flat paintbrush

• Ganache or buttercream

airbrush paint)

• Dresden tool (or scriber)

• White fondant

• Brown edible petal dust

• Small plastic knife

• Orange food gel

• Yellow edible petal dust

• Carving knife

• Brown food gel

• Edible spray glaze

• Palette knife

• Yellow food gel

• Pinch of granulated sugar

• Green food gel

• Tin foil

Step 1:
As the chips need time
to dry, it’s best to make
them first, or even the day
before. Start by colouring
a portion of white fondant
a light yellow colour. I
achieved this by mixing
yellow food gel with a
little brown food gel. Roll
the fondant to about half
an inch thick and cut into
uneven chips, some longer
than others. Use a piece
of scrunched foil to create
creases in the fondant.

Step 2:
Once you have made
enough chips for your
cake, place them on a tray
lined with baking paper
and leave to dry for at least
two hours, or overnight.
You may need to make
more chips depending on
how large your cake will
be. For this cake, I made
50 uneven cut chips.

Step 3:
Cover your cake board in
white fondant and create
a wood grain effect by
drawing uneven lines
with a dresden or scriber
tool. You can also leave
this to dry overnight with
the chips if you prefer, or
allow it to dry for about 30
minutes.

Step 4:
Next, pour a little alcohol
based airbrush colour
on a small plate. Begin
painting the board with a
wide flat paintbrush. You
can also mix clear alcohol
with brown food gel to
create the “wood stain” if
you prefer. Allow to dry for
at least 15 minutes.