Cake! magazine by Australian Cake Decorating Network November 2016 | Page 50

Step 37:
Mark your lines 8 inches
from the bottom. This is
a guide for covering the
roof and sides.

Step 38:
Refrigerate the cake
for the next step. Using
a knife and ruler mark
where Santa’s feet will go.

Step 39:
Measure 1 cm from the
bottom and sides.

Step 40:
Mark top line 1 ½ inches
above the bottom
measurement.

Making Santa’s Feet

Step 41:
Carve approx. 2 cm
inwards.

Step 42:
Step 43:
Thinly ganache inside and Collect supplies for
let set.
Santa’s feet

Step 45:
Using the ribbon cutter
cut a piece of fondant
to fit the back wall of the
cutout of the cake.

Step 46 & 47:
Sugar glue the inset and
apply fondant.
Complete the same steps
to cover top and sides.

Step 48:
Paint black.

Step 44:
Roll out a piece of fondant
using the small rubber
guides on the rolling pin.

Step 49:
Take a small amount of
fondant. Place cling wrap
over top. Cut circle with a
3cm circle cutter.