Cake! magazine by Australian Cake Decorating Network May 2017 | Page 73

Step 69: Brush each end with a little piping gel and attach to the jug. You may wish to have a rounder handle, I like the rectangular. You might also like to prop the handle up with some folded paper towel while it hardens. Step 73: I am using silicon cupcake cases but even using a thickness of 2 the isomalt was warm! Melt in short bursts in the microwave until completely melted and runny. You can add the smallest toothpick amount of yellow colouring to help the egg white stand out on your cake board. Step 71: Cut this square in half and soften the edges. Place the knobs of ‘butter’ on the board. Step 70: The spoon handle To make the butter is simply a wooden colour a small amount of skewer inserted into a fondant pale yellow and short sausage of brown using 2 small smoothers, fondant. Continue rolling squash, turn, squash, flip out that fondant until and squash until you get your spoon handle is the a fairly square shape. thickness you desire. Step 74: Isomalt requires you to work fast to get a seamless and smooth finish. Carefully pouring at the top most point of the yolk and allowing it to pool off the sides, encouraging it to the shape you want around the yolk for a natural look. Step 75: Allow to fully set before removing from the silicon mat. Warning: Isomalt can cause nasty burns so please be careful when handling that you don’t let it come into contact with your skin! Step 72: To make the egg you need a small amount of orange fondant shaped into a yolk (flat on the bottom) some isomalt nibs and something that will resist the high temperature of liquid isomalt. Step 76: Using letter cutters such as Clikstix (which I’ve used here) or Tappits cut the letters MILK. Keep in mind some letter cutters require some patience!