Cake! magazine by Australian Cake Decorating Network May 2017 | Page 13

Step 5:
Next use baking paper
to work out what size
circle you’ll need for your
waffle cone, by wrapping
it around your chocolate
cone.
Step 6:
Roll out white fondant and impress with your
diamond impression mat and cut out the correct
circle size, lightly press down on the edges of the
fondant to form the waffle crust.
Step 7:
Wrap the fondant circle around the chocolate cone, using water, or piping gel
to attach into place.
Dilute some Ivory gel paste with vodka and lightly brush onto the waffle cone.
Step 8:
Tear off sections of wafer
paper, and paint with
Edible art paint I’m using
“Peach”.
To make the wafer paper
bendable, very lightly
brush with a gelatin/
water mixture.