Cake! magazine by Australian Cake Decorating Network May 2020 Cake! Magazine | Page 14

Decorating the Leaves
(two ways)
Pointy leaves
Step 20:
Using green outline consistency,
pipe the veins on the leaf.
Step 21:
For a prominent vein line allow
the inner vein to crust/dry before
piping the leaf itself. As these are
small areas, both stages have
had outline consistency used.
Rounded leaves
Step 22:
Decorate in the same way as the
pointed leaves, keeping the tips
rounded.
Tip: To avoid ‘craters’ when piping small areas, pipe a line or a squiggle in the centre before flooding the
area. In this case a line has been piped. The reason is that the bottom dried layer can pull moisture from
the new icing, dragging it in and making craters. The squiggle or line acts as a barrier for the top layer of
icing.
By using outline consistency, the leaves can be filled ‘plump’ without the risk of it flowing over the sides.
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