Page 45 - Pastry & Baking Magazine

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4.
Place shape where you would like it to appear on the cake
and mark where the cake ledges lay.
5.
Cut shape at that line in order to create a design that
continues from one tier to the next while skipping the
horizontal ledge.
6.
Pin shapes to cake where you want final design to be.
7.
Working on one shape at a time, score outlines with a pin
and then remove parchment.
8.
Use the removed parchment template to cut shape out of
tinted Satin Ice Fondant or gum paste.
9.
Once basic shapes are cut out, cut into smaller pieces to
create “tiles”
10.
Keep “tiles” arranged on board in their final placement.
Carefully apply to cake using scored lines as a guide. Moisten
the back of “tiles” with water to adhere to cake surface.
11.
Leave some space between “tiles” and sporadically replace
some with contrasting color to achieve a more realistic
effect.
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