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!