Cake! magazine by Australian Cake Decorating Network November 2018 Cake! Magazine | Page 60

Step 11:
Continue carving where
necessary if you feel
that the shape can be
improved.
Step 12: Step 13:
Start to apply your chocolate ganache all over, including the area where the RKT is
too. Let the ganache set overnight before you start work on it the next day. Use hot water and run your fingers around your cake the next day to smooth out
any lumps and bumps.
Step 14:
Step 15:
To achieve the colour of the Roll the fondant out to be
koala, I use 1000 grams of approximately 5mm in
White fondant, 250 grams
thickness
of Grey and 70g of Teddy
Bear Brown. Adjust as to
how grey you want your
koala to be by adjusting
the amounts of grey, and
how warm the grey is by
adjusting the amount of
teddy bear brown.
Step 16:
Apply the fondant to the koala, starting from the front
and slowly smoothing it so that you have folds on
both sides of the “ear” area and the back of the koala.
Gently rub out the joints with your palm or with some
of the same fondant.