Cake! magazine by Australian Cake Decorating Network November 2018 Cake! Magazine | Page 30

Step 25:
Step 17:
Next we’ll make the
reindeer sugar cookies.
Roll out a little ivory
fondant and use the
2cm circle cutter to cut
out the circles. Allow the
circles to dry. To make
the reindeer antlers,
add tylose to the brown
fondant, mix it in well and
roll out the brown fondant
to a 2mm thickness. Use
the snowflake plunger to
cut out two snowflakes. Apply some sugar glue
to the back of the antlers
and attach them to the
top of the reindeer sugar
cookie. Use the edible
black marker to create
eyes and for the nose, roll
a tiny ball of red fondant.
Step 26:
Secure the nose in place
Use the x-acto knife to cut with sugar glue. Three
off the ‘antlers’ from the
reindeer sugar cookies
snowflake.
were used for this cake.
Step 27:
So that the pleats will sit
neatly behind the bow,
use your finger to gently
flatten the pleats. Trim
off some of the excess
pleats. To add movement
to the tails, roll up some
paper towel and pop it
underneath. Curl up the
ends a little. Pop them
aside to dry. Step 18: Next we’ll make the treats
that Mrs Claus offers in
her bakery. To make the
candy canes, roll a long
sausage of red and white
fondant. Twist the two
together, curve the top
part around and trim off
the bottom. This cake has
three candy canes. Step 19: For the macarons, start
with a small ball of green
fondant. Use your finger
to flatten it slightly. Brush a small amount of
sugar glue around the
outside of the flattened
circle (just around the
base). Roll out a thin
sausage of fondant
and adhere it around
the circle. Trim off any
excess. Step 21: Step 22: Step 23: Step 24: Step 28: Step 29: Step 30 & 31:
To create the ‘feet’ of the
macaron, use a toothpick
to make tiny dots in the
fondant sausage. Use
the same above steps to
create a second macaron
shell, so now you should
have a top and bottom. For the filling, roll a small
ball of white fondant and
use your finger to flatten
it. Apply a little sugar glue to
the middle of the macaron
shells and place in the
white filling. Use your
finger to encourage the
filling to come to the edge
of the macaron. Pop on the top shell and
now you have a tasty-
looking macaron! I found
cutting the macarons
in half made it easier to
attach them to the cake
later on, that way they
aren’t so bulky. I made
about 3 macarons for this
cake. For the shortbread
stars, roll out a little ivory
fondant and use the star
plunger to cut out 3 or 4
stars. Give the outside
edges a light dusting
with the brown petal dust
and use the toothpick to
add some dots (this is to
act as the fork marks in
shortbread). Repeat the process for
the shortbread hearts. Since it’s a bit chilly in the North Pole, we’ll add a few
snowflakes. Add some tylose to white fondant and mix
it in well. Roll it out thin and use the snowflake plunger
to cut out 3 snowflakes. Pop them aside to dry.
Next we’ll create the Mrs Claus’ Bakery text on the
front of the cake. The font I used is called Bromello. I
was able to download it to my computer for free. Work
out how big you need the white fondant oval for the
front of your cake (mine is approximately 13cm tall),
then use a pencil to trace the words Mrs Claus’ Bakery
on to the front of the baking paper, ensuring the text
fits neatly inside the oval.
Step 20: