Cake! magazine by Australian Cake Decorating Network November 2019 Cake! Magazine

You will need: Materials • Round 11” cake (3” high), covered in white fondant • 3 thick wooden skewers or cake dowels • Round 8” cake (4” high) or foam dummy, covered in white fondant • Cocktail sticks or dry spaghetti • 20” 6mm thick square cake board, iced in white and left to dry • Edible glue • Secateurs • Wooden kebab sticks • Cornflour • Fondant in white, red, green, yellow, blue and black • Rolling pins (large and small) • Tylose powder • Fondant smoothers • Modelling paste • Spatula • Airbrush or dry bristle paint brush • Craft knife • Shimmer dust in black and pink • Ruler • Paint brushes (one large soft, one small soft tipped paint brush, one fine tipped brush) • Triangle cutter • Fabric texture sheet (I used one by Autumn Carpenter) • Small circle cutter • Liquid food colouring in black blue, brown and yellow • Any type of icing nozzle • White edible food paint • Cotton tips • Stitching wheel tool • Shaping tool (large and small) • Dresden tool For the Rice Krispie Treats (RKT) • Ball tools (large and small) • 200g marshmallows • Serrated wheel • 160g rice bubbles • Foam block/polystyrene • 50g butter • Wire cutters • Wooden spoon • 22 gauge wire • Saucepan • Cling wrap f www.facebook.com/creative.cake.art.pty.ltd

Cake! magazine by Australian Cake Decorating Network November 2019 Cake! Magazine | Page 10