Cake! magazine by Australian Cake Decorating Network November 2018 Cake! Magazine | Page 16

Get your
Sprinkle on!
Modern Christmas
By Penny Bunz of Cleopatra Cakes
You will need:
• 1 x fondant-
covered cake,
8” high (width is
your preference). • Petal dusts
(pink, plum,
greens, yellow,
gold)
• 1 x fondant-
covered cake,
5” high (diameter
2“ smaller than
bottom tier) • Floral wire - 18,
20, 24 gauge
• Dowels • Ball tool
• Cake boards • Veining tool
• Ribbon • Long nose pliers
• White and navy
fondant • Wire cutters
• Gumpaste • Cornflour
• Petal/leaf cutter
• Royal icing
• Tylose
No longer just for birthday cakes – Jazz up simple
recipes with bright colours or a touch of sparkle
with Dr. Oetker Unicorn Confetti and Glamour &
Sparkle!
DrOetkerBakingAUNZ
For this recipe please visit
www.oetker.com.au
• Shortening
• Sugar glue
• Clear edible
lacquer spray
• Floral tape
• Floral foam pads
(firm and soft)
• Rolling pin
• Cellpad
• Bead mould
• Straws or floral
picks
• Craft or paring
knife
• Ruler
• Rose spirit • Smoothers
• Gel colours or
edible paints
(pink, teal, black) • 4mm styrofoam
ball