Cake! magazine by Australian Cake Decorating Network May 2017

Tools • Carving knife • Scissors • Pen You will need: • Palette knife (recommended, but a sharp paring knife will do) • Pastry wheel/pizza cutter • Extruder • Paring knife • Dresden tool • 3” circle cutter • Water, brush, and dish • Offset spatula • Acetate • Turntable • Roll and cut mat • Rolling pin • Fondant smoother • Ruler Materials • Butter cream to crumb coat your cake • Icing sugar or corn starch for dusting your work surface • Clear sanding sugar • 14” round cake drum board • Low temperature hot • 6” corrugated cake glue gun board • Board or tray for • Two 6” Lolly pop your gum paste sticks accessories to dry on • One 12” dowel, • Cake saw sharpened to a blunt point • Ribbon for the edge of your drum board • Colour gel paste (black, orange, purple, electric green, electric purple, avocado, brown, golden yellow, ivory) • Fondant quantities*: • 1 oz of orange fondant • 12 oz of black fondant • 12 oz of purple fondant • 1.5 lbs of caramel brown fondant • 2 lbs of green fondant • Gum paste quantities*: • 1.5 oz of golden yellow gum paste • 1.5 oz of white gum paste • 2 oz of brown gum paste • 3 oz of purple gum paste • 3 oz of electric purple gum paste • 3 oz of electric green gum paste • 4.5 oz of orange gum paste Cakes you will require: One 6” round cake at least 3” high One dome cake (1 pan from a ball pan set) Directions for cake assembly: Using your cake saw, level your cakes and cut the 6” round cake into 2 layers. Using the 6” cake board, assemble the cake, alternating the 3 layers of cake with the 2 layers butter cream and top with the dome cake as the top layer.

Cake! magazine by Australian Cake Decorating Network May 2017 | Page 22