Cake! magazine by Australian Cake Decorating Network November 2014 | Page 29
Step 9:
I use 2 clear cake
smoothers to create a
sharp edge. The top
smoother stays still while
the smoother on the
side of the cake moves
back and forth. Clear
smoothers are great as
you can easily see the
sharp edge forming as
you go. Once your cake
is covered in fondant, set
it aside and allow it to dry.
Step 12:
Kneed each fondant
section together and store
in a zip lock bag.
Step 10:
My cake is 7” round and
6” tall. I’m using 400
grams of fondant, which
is more than I need. I
would rather have some
left-over than not enough
– especially when using
ombre colours!
Divide the fondant equally
and colour one half. This
coloured half will be the
darkest colour in the
design.
Step 11:
Kneed and roll out the
fondant into logs, thicker
at one end, skinnier at
the other. For this design
I will be having 6 ombre
colours. I want the colour
change to be subtle. For
a more dramatic colour
change, roll the logs
skinnier and thicker at
each end. I’ve used a
ruler to cut each section
evenly.
Step 13:
Join some sheets of copy
paper together with tape,
long enough to wrap
around the whole cake.
Remembering from the
beginning that my heart
plunger is ½” I want my
paper wrap to be 5 ½”.
Step 14:
Tape the paper wrap
around the cake. The top
of the paper should be
level with the top of the
cake – leaving a ½” gap
at the bottom. This paper
wrap will guide you up the
cake, ensuring your rows
remain even all the way
around.
Step 15:
Take your darkest fondant
and roll it out. I use a pasta
machine to ensure the
same thickness all the way
around. Cut out enough
hearts for your rows. It’s
much easier to let them
dry a little before you start
handling them, so cut
them out and leave them
for 5 mins or so. Each of
my rows has 44 hearts!