Cake! magazine by Australian Cake Decorating Network August 2018 Cake! Magazine | Page 28

MARBLE AND TEXTURE
By Gemma Walmsley of Sweet Gems
You will need:
Step 4:
Step 3:
In the smaller piece of
Twist fondant and roll
fondant, incorporate in
into a sausage shape,
pieces of dried fondant
fold into itself and repeat and roll out to about
until desired amount of
3mm. Also roll out the
streaks show.
larger piece. Step 6:
Step 5:
Cover half of the cake
Sprinkle smaller pieces
with the lighter coloured
of dried fondant on to
marble. Stretch and
the rolled-out marble
break into pieces the
fondant, and use rolling darker piece of fondant.
pin to press in. Do
Arrange these pieces
this to both pieces of
like a jigsaw onto the
fondant, slightly more on exposed ganache,
the smaller piece.
overlapping slightly.
Step 7:
Use a small, round
edged tool to press in
where the two different
coloured fondant types
join. Step 9:
Stick wafer paper pieces
on to the cake on the
smooth fondant side,
overlapping to create a
rough textured look.
• White fondant
• Prepared round cake or dummy
• Gel colours
(I used Americolor black and navy)
• Toothpick
• Rolling pin
• Modelling tools
• Edible gold paint or lustre + rose spirit
Step 1:
Dry out a small amount
of fondant and crumble
up into different sized
pieces.
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Step 2:
Make two balls of
fondant, one smaller
than the other, and dot
colour (Americolor black
and navy were used
here) the smaller piece
needs slightly more
colour.
Step 8:
Tear pieces of wafer
paper into small pieces.
Step 10:
Paint using edible gold
paint or rose spirit mixed
with lustre dust, along
the imprinted join and
along some of the lines
on the textured fondant
and wafer paper.