The Christmas Table: Christmas recipes and tutorials A celebration of all things Christmas! | Page 20

Remove the template and scraper. Using a metal ruler
and a clean scalpel blade, cut the whole length of the
cake. Cut with confidence! These cuts need to be precise
and clean. If you are working on a short cake, it’s much
easier to press the blade in again, just as you did on the
top. Ensure your blade is clean before every cut.

Carefully remove the excess fondant and find
something else to do! This piece of fondant
needs to dry out a bit. I leave each piece for
at least 2 hours.

20 | Candy Cane Cake

Before you remove the excess pieces,
VERY GENTLY smooth the area.

The next section is done in the same way as the
first, except this time one side of the fondant
needs a straight edge, so it can butt up to the
one on the cake. Simply cut the fondant using the
metal ruler on your work surface. Place some more
sugar syrup on the area you will be covering. Not
too much, as you don’t want it to seep out through
the join.