Cake! magazine by Australian Cake Decorating Network May 2017 | Page 24

Step 4:
Cut the stack into slices about
1/3” wide.
Step 5:
Trim the sides off on an angle so
you are left with a triangle shape.
Step 6:
With your Dresden tool, make 2
vertical indents on the front of the
candy corn. Cut the pieces as you
need them, so they do not dry out
before you indent them.
Repeat steps 4-6 until you have
cut the whole rope into candy
corn (approximately 15-20
pieces).
“A SWEET TIP”
te,
When using gum pas
you
tr y to work quickly. If
ower
tend to work on the sl
g film
side, use plastic clin
aste
to cover your gum p
te and
or use 50% gum pas
sn’t
50% fondant so it doe
Step 7 & 8:
Select 2 of the candies you made and using your palette knife, cut
the candies in half on an angle while they are still soft (see Cake
Assembly).
Place all the pieces of candy corn on a dusted board or tray to dry.
dry out.