Cake! magazine by Australian Cake Decorating Network November 2019 Cake! Magazine | Page 37

CHRISTMAS POLAR
BEAR TUTORIAL
By Sarah Theaker of Creative Cake Art Melbourne
You will need:
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15” round board, 6mm thick
8 x 11” slab cake
Chocolate ganache
Cornflour
Serrated knife
Spatula
Fondant smoother
Rice Krispie Treats
(see Busy Little Elf tutorial)
Canola oil spray
Rolling pins (small and large)
Fondant smoothers
Spatula
Craft knife
Snowflake push cutter
Fabric texture sheet
(I used one by Autumn Carpenter)
Small ball tool
Fondant in white, red, green and
orange
Tylose powder
Modelling paste
Edible glue
2 thick wooden skewers or cake
dowels
Secateurs
Cocktail sticks or spaghetti
Shimmer dust in blue
Petal dust in black/grey
Large soft paint brush
Small soft tipped shaping tool
Liquid food dye in black and blue
Fine paintbrush
White edible food paint