Cake! magazine by Australian Cake Decorating Network August 2014 | Page 126

Difficult skill level – cruise liner

Step 6:
Step 5:
Once dry, outline the remaining middle suitcase in brown line icing and
flood with brown flooding icing. Leave to dry.

You can omit this next step, but this
is one that gives a higher level of
“polish” to your biscuits.

Step 1:
First, outline the main body of the ship in royal blue line icing, and immediately flood using royal blue flooding
icing. Again, you can see that I flood from the outside in.

Step 7:

Step 2:

When the icing is completely dry, outline it again in your chosen line icing colours. You can start adding details
now, using only line icing. I added details such as buckles, handles and clasps. You may even wish to add
some travel labels or tags.

This is where you need to work quickly. Take up your red line icing and ice a line straight into the wet royal blue
flooding icing. Hold your icing tip a centimetre or so above the surface of the wet royal blue icing and gently
pull along, creating a “string” of line icing which drops into the icing. This line icing will sink into the wet icing
and when dry, will result in a smooth finish. This technique is called wet on wet icing. Repeat for the black and
white lines using line icing. Leave the biscuit to become touch dry.