Cake! magazine by Australian Cake Decorating Network May 2017 | Page 65

BOARD PREP
Step 5:
12” cake board, pre drill
a hole about 3” in from
the edge with a 10mm
spade bit. This will
accommodate the 3/8”
threaded rod. You will
also need 2 nuts and 2
washers to fit the rod and
2 adjustable wrenches
for tightening. (Length
of rod will be addressed
later) Step 6:
4 wooden pegs that I
use as cleats under the
board and double sided
foam tape to attach
them.
Step 9:
Smooth and cut away
excess with either a
sharp knife or keep
smoothing the edges
until the excess falls
away. Step 10:
Use a quilter’s ruler and
pizza cutter to make 2”
wide panels. This ruler is
a very handy tool as it is
clear, measurements are
in inches and it is long!
Step 7:
Prepare white fondant to
cover the board.
Step 11:
Using a Dresden tool,
roughly and randomly
mark some woodgrain
lines.
Step 8:
Roll fondant thin. Wipe
over cake board with
a damp cloth so the
fondant will attach. Use
your rolling pin to lift
fondant and place on
board.
Step 12:
To colour the board I
make a mix of cocoa and
cornflour and dust with a
fluffy brush.
(I did discover this time
that some cocoas do
work better than others,
my preferred brands are
Cadbury and Plaistowe)