Cake! magazine by Australian Cake Decorating Network May 2017 | Page 55

You will need:
• Bake one 8” square cake • Plastic fork • Drill
• Make one batch buttercream • Modeling tools • Screws and washers
• Scrub brush • Hot glue gun and sticks
• 2 part mold material • Cutter or pasta maker
• Sculpey or any bake-able • Dusts: pale pink and flame
or ganache
• Make one small batch white
chocolate ganache thin,
1.5:1 ratio (reserve some white
chocolate for “cheese”)
polymer clay
• Airbrush colors: warm brown,
lemon yellow, leaf green
• Paint brushes
• White gum paste • Spatula • Gel color: ivory
• One batch white modeling • Serrated knife • Small icing tip or round cutter
• Confectioners glaze • Black sanding sugar
• Wafer paper • Dusting bag
• Rolling pin • Wood board 8” square
• Straw • Foam core
chocolate
• 3 pre-made Rice cereal
squares
• Piping gel
• Fondant smoother
• 12” plate
Step 1:
Step one (make in
advance one week or
more):
Dust plate surface ,cover
with gum paste, trim.
• 16 gauge or thicker flat wire
and wire snips
Step 2:
Cut hole where fork will
be placed. Set aside to
dry, one week or more.
Step 3:
Make spices. Airbrush
wafer paper dark green.
Dry in low temp oven or
dehydrator. Crumble.
Step 4:
Make shrimp. Form
polymer clay into shape
using modeling tools
and wire brush or scrub
brush to add texture.
Bake according to
package directions.