Cake! magazine by Australian Cake Decorating Network May 2017 | Page 70

Step 47:
Locate the centre of
your cake where all
Step 45:
your markings meet and
Step
46:
By now your board
line this up with the top
should be dry and the
Carefully peel back the
of your threaded rod.
cake firm enough to
Go-Between. At this
Carefully with two hands
handle. Carefully with
point you can fill and
ease the cake down to
a blade or small sharp
imperfections in the
the board. No need to
scissors cut through the ganache but for this style secure the cake any
sticky tape to remove the of cake it really doesn’t
further as the rod will
ganache lid.
matter!
take care of that for you.
ASSEMBLY
Step 49:
Position the sausage
on the cake in a spiral
fashion.
Allow to sit for a few
minutes.
Step 50:
Roll some fondant the
colour you wish the
‘batter’ to be. I chose
white this time. I tend
to have this just a little
thicker than I usually
would because you don’t
want it to tear! About
5mm should be fine.
Brush the entire top of
your cake including the
top edge with either
Crisco or water.
Step 51:
I cut a small guide hole
before lifting the fondant
up and over the rod.
Start smoothing to get
the swirl happening.
Trim the excess with a
sharp blade ensuring
it is attached to the top
edge of your ‘bowl’.
Step 48:
Roll a long sausage
using leftover 50/50.
It does not need to be
perfectly uniform and
you can do this in a
couple of pieces if you
wish.
Step 52:
Continue smoothing and
softening that outer edge
and defining the swirl.
You can use different
size balling tools to
assist if you like.