Cake! magazine by Australian Cake Decorating Network May 2017 | Page 35

Step 7 & 8:
Starting at the back of the cake, begin to apply the caramel brown fondant with the wavy side up to the
green fondant covered cake, unrolling the fondant as you work your way around. Make sure you secure
and smooth the fondant while you work so it doesn’t fall down.
Allow the fondant to overlap at the back. Using a sharp knife or palette knife cut away the excess at the
overlapping section. Peel back and remove the additional excess fondant, then smooth the two sides
together for a seamless finish.
Step 9, 10 & 11:
You may have to trim some excess fondant from the bottom of the cake after you apply the caramel. Use
the same technique demonstrated earlier (rubbing and removing excess) to get the rounded bottom on
the apple. Secure the loose caramel brown fondant with water on the wavy edge.
Smooth all of the cut edges of the fondant.