Cake! magazine by Australian Cake Decorating Network November 2018 Cake! Magazine | Page 46

Holly Leaves and Berries
Step 9:
Roll green gumpaste on a groove board and
cut with holly leaf cutter. Score to create
veinings and attach 28 gauge green wire
dipped in edible glue to the groove. Set
aside to dry.
Step 11:
Roll pea-sized balls of the red gumpaste and
attach the 28 gauge green wire dipped in
edible glue. Set aside to dry.
Step 10:
Brush the leaves with evergreen or forest
green petal dust. Dip or spray with flower
glaze to create a shiny effect. Set aside to
dry. Step 13:
It is recommended to let dry the berries
Step 14:
and leaves at least a day to make sure the
glaze has totally dried and will not cause the Assemble the spray, gathering 3-5 berries
leaves and berries to stick to each other.
per 3 leaves with green floral tape.
Step 12:
Brush the berries with deep red or super red
petal dust and spray with flower glaze twice
to create a very shiny effect. Set aside to
dry. Step 15:
Take 250g almond paste and knead gently
with ¾ to 1 cup of icing sugar.
Marzipan Pears
Step 16:
Add one teaspoon of corn syrup to give
the marzipan a little stretch. Refrigerate for
30 minutes before using.