Cake! magazine by Australian Cake Decorating Network August 2018 Cake! Magazine

Barrel Cake Tutorial By Chris Beard from ILMA Cakes You will need: • 2 x 5” round cakes • 1 x 6” round cake • Ganache (3:1 ratio for milk chocolate) • Fondant (white, grey and brown) • Isomalt granules • Modelling chocolate • Silver lustre dust • Vodka or rose spirit • Gel colours (black, brown, ivory) • Food processor • Ribbon cutter or ruler • Knife or quilting tool • Paint brushes • Flexi smoother • Thermometer • Isomalt-safe ice cube mould • Clay/fondant extruder • Styrofoam sphere • Food safe gloves

Cake! magazine by Australian Cake Decorating Network August 2018 Cake! Magazine | Page 34