Cake! magazine by Australian Cake Decorating Network November 2014 | Page 28

Step 2:
Therefore my ganached
cake needs to be a little
under 6” tall. Once covered
in fondant it will be 6” in
height. I stand a ruler around Step 3:
the side of the cake to check Once your ganache is set hard, use a cake scraper to
gently remove any high spots.
the levels. Check all sides!

Step 5:
Roll out your fondant and
cover your cake. Secure
the top edge first, so it
does not rip.

Step 6:
Secure the sides.

Step 7:
Use a cake smoother to
press down the fondant
around the bottom of the
cake.

Step 4:
Using a pastry brush
apply a sugar syrup
mixture to the top and
sides of the cake. This
should be done before
rolling your fondant.

Step 8:
I use an acetate sheet to
cut off the excess fondant
at the bottom.