Cake! magazine by Australian Cake Decorating Network May 2017 | Page 69

CAKE PREP
Step 38:
Step 37:
When you have the
Using a 4” round poly
rough shape, continue to
dummy (4” or 5” tall) with enhance the shape with
a sharp knife, roughly
a medium grit sandpaper
carve a slight hourglass before switching to a fine
shape toward the top
grit sandpaper to smooth
edge.
and perfect the shape.
Step 41:
Once the spout has
hardened, coat the sides
of the dummy cake with
Crisco or water. Roll a
length of fondant long
enough to wrap around
the circumference and
tall enough to create a
lip on top.
Step 42:
Smooth with your hands
before trimming the
excess at the back and
the base with a sharp
blade. Work the fondant
upwards a little to ensure
you have a bit of a lip on
top.
Step 39:
Using a small amount
of modelling chocolate
fashion a spout for you
jug attaching with a little
piping gel. Step 40:
Another angle for spout
shape reference. Once
happy with the shape set
aside for an hour or so to
harden.
Step 43:
Continue smoothing
with a small ball of
fondant paying particular
attention to the seam
which I locate at the
back so it will be
somewhat hidden by the
handle we will add later. Step 44:
Fold in that lip and
smooth off the edge. The
top and exposed spout
as well as the base will
be covered later.