Cake! magazine by Australian Cake Decorating Network May 2017 | Page 23

Place the filled cake in the fridge for at least 4 hours
before carving. This will set the filling, making the
carving easier.
“A SWE
ET TIP”
C re a t e
the gum
paste
access
ories a
t least 2
hours i
4
n adva
n
ce so it
have tim
will
e to se
t
-up and
h a rd e n
.
*Please note that these measurements are for guidance only. Use your own discretion for the amount of fondant and gum
paste that you would like to use on your cake creation.
Gum Paste Accessories
CANDY CORN
• 1.5 oz of golden yellow gum
paste
• 1.5 oz of orange gum paste • Palette knife
(recommended, but a sharp
paring knife will do)
• 1.5 oz of white gum paste • Fondant smoother
Step 1:
Roll the 1.5 oz of orange gum
paste into a 6” long rope. Step 2:
Using the fondant smoother,
flatten the rope slightly.
Repeat steps 1 and 2 with the
1.5 oz of orange and 1.5 oz white
gum paste.
Stack all 3 flatten rope colours.
Yellow on the bottom, then orange
and white on top.
• Icing sugar
• Board or tray
• Dresden tool
Step 3:
Using your palette knife or paring
knife, trim the end off of the stack.