Cake! magazine by Australian Cake Decorating Network August 2014 | Page 12

Step 20:

Step 16:
Colour another portion of white fondant with a little
ivory food gel until you achieve a cream colour. Roll
out a long strip and wrap it around the straws using
a bit of water to secure it into place, trim away any
excess and roll it into a pear shape to cover the
inside of the jug, securing with a little water again.

Step 17:

Next, cut a slit out the back of the cake and carefully
push the cake over the support, there will be a gap at
the back, ganache the exposed cake and cover with
a little fondant. Add a ridge to the top of the bowl and
using another piece of cream fondant, create a “spill”
to hide the seam at the back.

Make 7-10 various sized fondant strawberries and
leave to one side for a few hours while you carve the
cake.

Step 22:
Begin to add your finishing touches. First the cream
splash which is made from a very thin layer of cream
f