The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Seite 19

Once you have applied your
syrup, roll out a piece of red
fondant. It is important that
each piece of fondant is rolled
to the same thickness – I
have used a pasta machine
to ensure this. Your piece of
fondant needs to be wide
enough and long enough to
cover the area shown in image
24. Apply it to the cake and
smooth it – just like you would
with a normal cake.

Cut off the excess at the
bottom, so you can see the
lines on the set up board. I
use an acetate sheet to trim
the fondant at the bottom.

Pop your template back on
the top of the cake, and with
a pin, mark the centre of the
cake.

Place the cut out section on top
of the cake, using the pin prick
to line up the point, and the
edges of the scrapers with the
2 sides. Use a box cutter blade
to press down along each side
of the section.
Do the same on the other side.

Candy Cane Cake | 19