Cake! magazine by Australian Cake Decorating Network November 2014 | Page 22

Step 9:
Roll out a red fondant
strip about 5 cm long and
ruffle the edges

Step 13:
Roll out a ball of white
fondant and cut out strips
approximately 2cm in
width per strip and about
1/4 of a centimetre in
thickness.

Step 10:
Turn the 5cm strip into a
heart shape and adhere
it into the centre of the
heart

Step 11:
Use a tooth pick to
prevent the ruffles from
sticking together and also
to manipulate how you
want the petals to appear.

Step 12:
Repeat Steps 1-13 for the
remaining hearts around
the cake. Note: make
sure the sides of each
heart are touching.

Step 14:
Cute out the end of the
fondant strip with a craft
knife to give a clean cut
for the frills

Step 15:
Ball each of the strips with
a balling tool along the
edge of one side to give a
frilled effect.

Step 16:
Lay the fondant white
ruffle strip into the gaps
on top of the love heart.