Cake! magazine by Australian Cake Decorating Network November 2019 Cake! Magazine | Page 38

Step 2:
Step 1:
Make some indentations
up along the sides with
your fingers to give the
effect of jagged icing
edges. If needed, dab
a bit of water between
the board and the rolled
sugar. Make some sugar
ice rocks and place on
the iced board.
Step 4:
Using a soft bristle
brush, dust some blue
shimmer powder onto
the board to make
the ‘water’ around the
iceberg. Roll out some modelling
paste or fondant with
tylose added, and cut
some snowflakes using
a snowflake push cutter.
Stick the snowflakes
onto the cake with a little
water.
Step 5: Step 6: Step 7:
Create polar bear body and head using RKT
(see Busy Little Elf tutorial).
Unwrap the body and head shapes and attach the
head using a dowel. Cover the whole bear
in fondant and using
your fingers, mark the
eye area and mould the
snout. Mix some tylose powder
into the fondant and roll
out some arms and feet.
Place them on with
some dowels and
smooth them on with
some water.
Using a serrated knife,
cut the cake into the
shape of an iceberg.
Mask the shape with
ganache and cover the
cake and board in white
fondant.
Step 3: