Step 29:
Using approximately half of your modelling chocolate, add roughly the same amount of fondant to create a 50 / 50 mix. I had some pink left over from a previous project so I decided to add to it.
I do recommend colouring your fondant before adding it to the chocolate but keep in mind you will soften the colour quite substantially. This turned out a lovely soft pink.
Step 31:
Lightly dust your working surface with cornflour. I was a bit heavy handed here due to the humid temperature on the day and everything was sticky. Using this much cornflour did dry my fondant out a little but because of the 50 / 50 mix I was able to avoid elephant skinning.
Step 30: Step 32:
Roll your 50 / 50 to a few mm thick. Lift up and over your cake using your rolling pin. To help the fondant stick I usually either brush my cake with water or Crisco shortening.
Step 33: Step 34: Step 35: Step 36:
Working quickly you need to smooth your fondant down to the base lifting the‘ skirt’ and using heel of your palm to do so. Any little air bubbles can be popped with an acupuncture needle.
The small lump of fondant at the back I used to smooth the surface. With a pizza cutter trim the excess as close as you can to the base.
Roughly find the centre of your cake and with a Dresden tool mark in 8 equal sections then carefully bring these lines all the way to the base.
Carefully slid your cake off your workspace on to a board and set aside for a few hours( or overnight if possible) to set up.