Cake! magazine by Australian Cake Decorating Network November 2019 Cake! Magazine | Page 46

Cut hole and shape cake to form a wreath
shape (large donut) place cake on a 13”
cake board, put a little fondant glue on
board for the cake to sit upon. Cover with a thin layer of fondant,
brush the cake with sugar syrup or
apricot jam that has been boiled
with a little water and strained.
Cut out leaves with a maple leaf cutter
and vein with veiner. Attach with a little
water on the spine of the leaf and attach
to cake, starting at the base and working
up in a random fashion, overlapping
slightly. Keep going until cake is
completely covered. Roll out gumpaste for leaves and cut,
vein and wire (24 gauge) set aside to
dry on apple tray overnight before
dusting or painting.