Cake! magazine Download and Print August 2018 Cake! Magazine | Page 10

Step 1:
Start by making the bay
leaves (around 28 leaves)
so they can dry overnight. Step 2:
Roll out the flower paste
thinly and cut out the
leaves.
Step 5:
Vein the bay leaves with
the leaf veiner. Step 6:
Let your leaves dry
overnight.
Step 3:
Insert a piece of No.28
floral wire into the leaves.
Step 7:
Paint all of the leaves gold
using edible gold dust
with vodka. 
Step 4:
Using a ball tool, carefully
thin out the edges of the
leaves. Step 9:
Mix together white and
black fondant to create a
medium grey. Step 10:
On the rolled out grey
fondant, sprinkle over the
crushed dried fondant.
Step 8:
Around two hours before
creating your cake, crush
some white and black
fondant and leave to dry. Step 13:
Carefully shape out the
edges of the cake. Step 14:
Cut the excess fondant
with scissors.
Step 11:
With the help of a fondant
smoother press the dried
pieces in and smooth
over.
Step 15:
Using a flexi smoother,
shape the edges further
and sharpen the lines.
Step 12:
Cover the 6’’ and 8’’
square cakes with the
grey fondant.
Step 16:
Scrunch a piece of
aluminium foil into a ball
and use it to add texture
to the fondant.