Step 6 Once it’ s nice and firm, remove the cutter and gently pop out your circle. Try and always handle it by the edges to keep that shiny surface finish intact. If you have them, I recommend wearing cotton gloves to help avoid smudging and fingerprint marks.
Step 7 Repeat this process until you have seven yellow circles and seven purple circles( the more cutters you have, the quicker this part will go!).
Step 8
Boil a kettle and pour the boiling water over a sharp knife, then pat dry with a paper towel( ensure there are no water droplets). Use the hot knife to cut each circle cleanly in half to create your half-moon shapes. A hot knife helps you get a smooth cut and helps prevent cracking or breaking. If it doesn’ t cut easily, reheat the knife with the boiling water.
Step 9 We’ ll be centering our decorations vertically on the tier and spacing them evenly around the cake. Use a tape measure to mark out 3.8cm intervals, pressing the tip of a pin or toothpick into the fondant at each point. These little guide marks will help you keep your spacing consistent and will be hidden once the halfmoons are glued in place.
Tip: I recommend marking out all guides on the cake before gluing on your halfmoons