Cake! magazine by Australian Cake Decorating Network May 2017 | Page 34

ADDING THE CARAMEL LAYER OF
FONDANT TO YOUR COVERED APPLE
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Step 1 & 2:
Roll out the 1.5 lbs of caramel brown fondant in a long strip, about 2 ft
long and a 1/8” thick.
The caramel layer can be about two-thirds of the way up the apple. Be
sure to measure the fondant before you cut.
Step 3 & 4:
Lay the fondant smoother
vertically on the fondant and cut
out an even strip the length of it.
Then cut the wavy side. Be sure
to cut away 1/3” of the strip.
Step 5:
Dust the fondant strip with icing
sugar and begin to roll it up.
Keeping the straight side flush
as you roll making sure it is well
dusted so the layers do not stick
to each other.
Step 6:
Take the chilled apple cake from
the fridge and apply water around
the bottom half of the cake.