Cake! magazine by Australian Cake Decorating Network May 2017 | Page 27

Creating Your Cake Board
• One 14” round cake drum
board • Icing sugar or corn starch • Pastry wheel
• Water, brush, and dish • Fondant:
• Fondant smoother • Piping gel • 1 oz of orange
• Extruder with a round tip • Palette knife
(recommended, but a sharp
paring know will do) • 12 oz of black
• Rolling pin
• 12 oz of purple
Step 1:
Roll out the 12 oz of black fondant
to 1/8” thick and cover your 14”
round drum cake board with it.
Using your rolling pin, roll the
fondant onto the round cake
drum board. By applying a bit
of pressure during rolling, this
should make the fondant stick
to the board. If you have trouble
with your fondant not sticking to
the board, place a small amount
of water or piping gel around the
underside edge of the fondant. Step 2 & 3:
Trim off the excess fondant with
your paring knife or pastry wheel
around the cake board and put
aside.
Roll out the 12 oz of purple
fondant to about 1/8” thick.
Step 4:
To cut a fondant puddle for your
cake board use a spare 14” cake
board as a template. Lay it on top
of the purple
fondant and cut around it.
This ensures that the puddle will
not be larger than the cake board.
Step 5:
Cut out a wavy puddle shape in
the purple fondant. Step 6:
Transfer the purple puddle fondant piece onto your cake board with
the black fondant. Once the purple puddle is placed on the black
fondant, secure it in place with a bit of water or piping gel.