Cake! magazine by Australian Cake Decorating Network May 2017 | Page 37

Step 5 & 6:
Create some free-hand drips and splashes out of the left over caramel
brown fondant. Place these accents where you see fit using water to
adhere to the board.
Secure your lollipops in place on the board with royal icing. Step 7, 8 & 9:
Place the candy corn all around the
cake as accent pieces. You can
also place the cut candy corns into
the caramel to appear as if they
are sinking and stuck. Secure with
water. Place the pretzels in any
available spaces left on the cake
board. Secure with royal icing.
Add the final finishing touches
with some more caramel drips and
splashes as you see fit.
Step 10:
Before you place the sharpened dowel into the apple cake as the
handle, tie the ribbon around it first. Do not push the dowel all the way
down, twist it, about 3”- 4” into the cake. Step 11:
Finally, hot glue a ribbon around
the edge of your cake board to
cover the edges as a finishing
touch.
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