Cake! magazine by Australian Cake Decorating Network May 2017 | Page 29

Carving and Covering
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6” x 3” round cake
1 dome cake
Butter cream
Offset spatula
Carving knife
6” corrugated cake board
Scissors
• Pen
• 3” circle cutter
• Palette knife
(recommended, but a sharp
paring know will do)
• 4” cake pan
• Turntable
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Pastry wheel/pizza cutter
Ruler
Roll and cut mat
Fondant:
• 2 lbs of green fondant
• 1.5 lbs of caramel brown
fondant
Step 1, 2 & 3:
Remove your cake from the fridge and replace the 6” cake drum board from the bottom of your cake with
the 4” cake board.
Place the cake upside down into the 4” cake pan or another stable device for support while carving.
Centre the 4” cake board on top of the layers. It will be the cake board once the pile is inverted.
Step 4:
Begin to carve away the cake in a rounded motion to match the look of
an apple. You can use a real apple for a visual reference. Do not carve
beyond the 6” round layers. The dome cake must remain untouched at
this stage.
Step 5 & 6:
When your carving is complete,
flip the cake right side up.
Using the circle cutter, push
lightly to score the centre of the
dome (the indent in the top of the
apple).