Cake! magazine by Australian Cake Decorating Network February 2018 | Page 80

Step 5 :
Step 6 :
Step 7 :
Using a piping bag , pipe various sized chocolate tiles on to baking paper and allow to set . Mine range from about 5mm to 25mm in diameter .
Once set , use various metallic lustre dusts or edible paints to colour your tiles and allow to dry . I have used gold and silver lustre dusts , as well as rose gold edible paint .
Fully ice your cake .
Step 8 :
Starting from the top of your cake , use a fresh paintbrush to drag chocolate buttercream in a wavy motion towards the base of the cake , getting thinner and lighter as you go . Do the same for the top , from the outside working in .
Step 9 :
Starting from the centre of the cake , begin sticking the chocolate tiles to the buttercream . Try to vary the colour and size . Follow the chocolate swirls , and use smaller tiles with larger spaces between as you get to the bottom .

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