Step 29 :
Using approximately half of your modelling chocolate , add roughly the same amount of fondant to create a 50 / 50 mix . I had some pink left over from a previous project so I decided to add to it .
I do recommend colouring your fondant before adding it to the chocolate but keep in mind you will soften the colour quite substantially . This turned out a lovely soft pink .
Step 31 :
Lightly dust your working surface with cornflour . I was a bit heavy handed here due to the humid temperature on the day and everything was sticky . Using this much cornflour did dry my fondant out a little but because of the 50 / 50 mix I was able to avoid elephant skinning .
Step 30 : Step 32 :
Roll your 50 / 50 to a few mm thick . Lift up and over your cake using your rolling pin . To help the fondant stick I usually either brush my cake with water or Crisco shortening .
Step 33 : Step 34 : Step 35 : Step 36 :
Working quickly you need to smooth your fondant down to the base lifting the ‘ skirt ’ and using heel of your palm to do so . Any little air bubbles can be popped with an acupuncture needle .
The small lump of fondant at the back I used to smooth the surface . With a pizza cutter trim the excess as close as you can to the base .
Roughly find the centre of your cake and with a Dresden tool mark in 8 equal sections then carefully bring these lines all the way to the base .
Carefully slid your cake off your workspace on to a board and set aside for a few hours ( or overnight if possible ) to set up .