Cake! magazine by Australian Cake Decorating Network November 2017 | Page 10

Nose
Step 1:
Roll a chunk of red fondant into a ball (roughly between the size of a golf ball and tennis ball). Set aside to firm.
Cake Board
Step 3 & 4:
To secure the skewer firmly in place, roll out a long
fondant sausage and use water to glue the fondant
in place over the skewer (making sure the fondant
sausage wraps all the way around the skewer).
Repeat the above three steps for the second antler
and leave both of the antlers to dry until set firm
(roughly 24hrs)
Step 5 & 6:
Once both the antlers are dry, it’s time to paint on the
gold! Mix a small amount of cake decorating alcohol
with a portion of Rolkem Super Gold dust. You are
aiming for a nice medium consistency - not too watery
but not thick and gluggy. Continue to add either the
gold dust or the alcohol until you achieve the right
consistency. Flip the antlers over so that the front of
the antlers are now facing towards you. Go ahead and
paint the front and sides of your antlers, being sure to
paint in one direction. You may have to do one or two
coats. Once they’ve been painted, set aside.
Ears
Step 1:
Roll out your brown fondant
to 4mm thick and cut out
two love hearts using the
largest of the two love
heart cutters. Roll out your
white fondant to 2mm thick
and cut out two love hearts
using the smallest cutter.
Step 2:
Turn your love hearts
upside down (so that the
point of the heart is at the
top) and glue the white
hearts inside the brown
love hearts. You now have
the base for your ears!
Step 3:
Pinch the bottoms of the ears to give them a slightly
cupped shape. Dip a quarter of a toothpick in water
and insert a quarter of the toothpick into the bottom
of the ear.
Step 4:
Paint the white parts of the ear gold (see step 5 in
Antlers method). Once painted, set the ears to the side.
Step 1:
Time to cover our cake
board! Roll out your red
fondant to 2mm thick into
a rough circle shape.
Make sure the circle
shape is just larger than
your 10 inch cake board.
Brush a light layer of
piping gel over the top of
your 10 inch cake board.
Place your cake board
top side down onto the
red fondant (making sure
that the fondant covers
the entirety of the board).
Step 2:
Use your pizza cutter to
cut around the edge of
the board and get rid of
any excess fondant.
Step 3:
Carefully flip the cake
board the right way
up. Your cake board
is officially covered in
fondant! Use a fondant
smoother to get rid of any
bumps and utilise steam
(from a pot of boiling
water or kettle) to get rid
of any cornflour stains.
Finish it off by applying
red ribbon around
the edge of the board
(adhering it with double
sided tape).
Eyes
Note: you want to make the eyes just before you place them onto your cake (we don’t want the fondant to
dry out).
Step 1 & 2:
We’re going to create Rudolph’s right eye! Roll a
small portion of black fondant into a ball, roughly
the size of a marble. Roll the ball into a sausage
shape with tapered ends on both sides. Transfer
onto baking paper to prevent the black fondant from
sticking to your work mat.
Shape and curve your tapered sausage as per the
picture shown. This is the line of the eye.
Step 3 & 4:
Roll out two small balls of fondant to the size of a
pea. Roll each ball into a small sausage and taper
on one side. These are going to be eyelashes!
Attach both of these fondant sausages to the right
hand side of your eye line as shown, curving the
pieces of fondant slightly upwards.
Repeat the same steps for the left eye but make
sure it’s a mirror image.