Cake! magazine by Australian Cake Decorating Network May 2017 | Page 36

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Covered apple cake, cold
Caramel brown fondant
Royal icing
Decorated drum cake
board
Cake Assembly
• Gum paste accessories
• Palette knife
(recommended, but a
sharp paring knife will do)
• Water, brush, and dish
Step 1:
Place the covered apple cake on the board. Use some royal icing to
secure it in place.
Step 3:
Apply some water around the base
of the apple cake and place the
rope around the bottom of the cake.
• Sharpened 12” wooden
dowel
• Turntable
• Ribbon
• Low temperature glue gun
Step 2:
To create the puddles at the base
of the cake, roll out a long fondant
rope (approximately 12” long)
with the leftover caramel brown
fondant. Spread your fingers
apart and roll the rope out further,
moving your fingers down the
rope creating thick and thin spots.
Step 4:
Trim away excess fondant and smooth out the rope with your fingers.
Work the rope fondant, so that the thicker caramel parts appear to be
puddling on the cake board.