Cake! magazine by Australian Cake Decorating Network November 2017 | Page 56

Carefully cut away the Go
Between with scissors or a
scalpel blade.
Ta Da!
Carefully remove the cake
board.
Print your template onto
thick paper. I use a paper
weight of 250gm. With a
ruler and marker, transfer
the outer lines of the cake
template onto a set up board.
With a scalpel, cut out one of
the sections.
Then peel away the Go
Between.
Centre your cake on the set up
board, so you can see the lines
all the way around. Place 2 cake
scrapers in line with the ones
drawn on the set up board. Place
your template on top of the cake.
They should line up nicely. This is
the area in which to brush your
sugar syrup. You can go a little
outside this area, but not much.
Once you have applied your
syrup, roll out a piece of red
fondant. It is important that
each piece of fondant is rolled
to the same thickness – I
have used a pasta machine
to ensure this. Your piece of
fondant needs to be wide
enough and long enough to
cover the area shown in image
24. Apply it to the cake and
smooth it – just like you would
with a normal cake.
Cut off the excess at the
bottom, so you can see the
lines on the set up board. I
use an acetate sheet to trim
the fondant at the bottom.
Pop your template back on
the top of the cake, and with
a pin, mark the centre of the
cake.
Place the cut out section on top
of the cake, using the pin prick
to line up the point, and the
edges of the scrapers with the 2
sides. Use a box cutter blade to
press down along each side of
the section.
Do the same on the other side.