Cake! magazine by Australian Cake Decorating Network February 2018 | Page 36

You will need:
Creating the chocolate sail
• Fondant-covered cake
(mine was a 5” round, 8” tall) • Kitchen torch
• Wide paint brush • Lustre dust (I used Rolkem Super Copper) • Geometric cutters (I used pentagons from Not
Just Cakes by Annie)
• Rose spirit • 50g dark compound chocolate melts
• 50g black fondant • Baking paper
• Small rolling pin • Clothes pegs
Creating the crackle effect
• Icing sugar or cornflour, for rolling
Step 2:
Using your kitchen torch,
gently caramelise the
Step 1:
fondant by moving in a
Dust your work surface liberally with icing sugar or
circular motion. Be careful
cornflour and roll the black fondant to a thickness of
not to stay in one spot for
4-5mm. Make a paint by combining the lustre and rose too long as this will melt the
spirit and paint over the entire piece of fondant.
fondant to your work bench.
Step 3:
Allow the fondant to
cool for a few minutes.
Applying firm pressure
with your rolling pin, roll
the fondant until you
achieve a cracked effect.
Step 2:
Slowly melt chocolate
buttons in the microwave,
stirring every 30 seconds
until completely melted.
Spoon the chocolate
on to the baking paper,
ensuring it measures
Step 1:
around 10cm in height.
Shake your baking paper
Take a piece of baking
paper, scrunch it into a
until the chocolate settles
ball and open it up again. and there are no spoon
Lay it flat on a baking tray. marks.
Step 4:
Step 3:
Arrange your chocolate
sail by manipulating the
paper and setting with
pegs. Keep in mind that
the sail will be flipped
over when it is dry. Allow
to set completely in the
fridge.
Remove the paper from
the chocolate sail and
flip it over so that the
crumpled texture can be
seen. Make a paint by
combining lustre dust
and rose spirit. Roughly
paint the sail so that some
of the chocolate can
still be seen, mimicking
the crackle effect on the
geometric shapes.
Step 5:
Step 4: Step 5:
Cut several shapes using your geometric cutters. I
used a combination of small and medium pentagons,
and also used the smaller cutter to cut a hollow
section in some of the medium-sized cut-outs. Using a little water or sugar
glue, adhere your cut-outs
to your prepared cake. I
applied mine in a random
pattern, moving down the
height of the cake.
Press your chocolate sail
down in to the top of your
cake, securing with a little
melted chocolate.
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