Cake! magazine by Australian Cake Decorating Network May 2020 Cake! Magazine | Page 29

KING OF THE
JUNGLE CAKE
By Hannah Woods of Sweetly Baked
You will need:
EQUIPMENT
• Buttercream covered cake
(mine was 6” round, 7” tall)
• 130g fondant
• Tylose powder
• Gel colour similar to gold
lustre colour
(I used Americolor Gold)
• Rolling pin
• Pizza cutter or sharp knife
• 4” cake tin
(or other round object to
shape crown)
• Edible glue
• Rose spirit
• Gold lustre dust
(I used Rolkem Special Gold)
• Paintbrushes in a range of
sizes
• Paint pallet
• Pencil
• Baking paper
• Green gel colours
(I used Progel Gooseberry
and Holly Green)
• Dehydrator (optional)