Cake! magazine by Australian Cake Decorating Network May 2017 | Page 43

Doughnut
Step 17:
Use a toothpick to add
swirls to the heart shape
while chocolate is still
wet.
Step 18 & 19:
Print out a 2 cm diameter edible image logo for your
cup. Use tylose glue to stick the label on.
Step 21 & 22:
When dry, fill a piping bag with the pink chocolate.
Place cake pop on flat surface. Pipe out the wavy
outline for the pink topping, and fill it in. Shake gently
to help the chocolate settle. Top with your choice of
sprinkles.
Step 23:
To make the pancakes,
dip the cake dough in
the light tan chocolate.
Step 20:
To make the doughnut,
dip the cake dough
into the tan-coloured
chocolate and tap off
excess, while holding the
donut horizontally. Guide
a toothpick through
the center, to help the
chocolate run off the
hole.
Step 24 & 25:
When chocolate is set,
use brown edible paint
to paint on the brown
details.