Cake! magazine by Australian Cake Decorating Network November 2016 | Page 60

Step 131:
Dab on paint and let it
run. You may have to
apply a few times to get
desired effect.

Step 132:
Add random rust marks
all over the roof.

Step 133:
Paint all nails marks silver.

Step 134:
Flatten out fondant.

Wreath

Step 135 & 136:
Place cling film over
fondant and cut a circle
with 5cm cutter.
Soften the edges.

Step 137 & 136:
Step 139:
Repeat for the inner circle. Use piping tip 14 to
Soften the inner edge.
roughen up the edges.

Step 140:
Roll 3 pea-sized fondant
balls. Using pointed
fondant shaper to make
holes for gum nuts.

Step 141:
Make 2 small leaves by
rolling out ½ cm sized
ball.

Step 142 & 143:
Flatten in fingers.
Elongate the shape and
make the end pointed.

Step 145:
Paint the wreath green.
Then add a brown wash
using brown edible paint
mixed with decorator’s
alcohol.

Step 144:
Using the back of the
knife and score the leaf’s
spine and veins.