Cake! magazine by Australian Cake Decorating Network May 2017 | Page 25

PRETZELS
• 3 oz of brown gum paste
paring knife will do)
• Water, brush, and dish
• Palette knife
(recommended, but a sharp • Fondant smoother • Icing sugar
• Clear sanding sugar • Board or tray
Step 1:
Roll the 3 oz of brown gum paste
into a short, thick rope about 3”
long. Step 2:
Cut the rope into 4 equal pieces.
Cover the 3 pieces in plastic cling
film to keep them from drying out. Step 3:
Using your fondant smoother,
continue to roll out each piece
into a rope about 12” long.
Step 4 & 5:
Place the two ends together and
twist twice.
Bring the twisted ends down to
the bottom of the loop. Step 6, 7 & 8:
Use water to secure the ends onto the loop.
Place on a dusted board or tray to dry.
The next day, brush the pretzels with some water and sprinkle
the pretzels with the clear sanding sugar to look like salt.