Cake! magazine by Australian Cake Decorating Network November 2017 | Page 58

Remove the template and scraper. Using a metal ruler
and a clean scalpel blade, cut the whole length of the
cake. Cut with confidence! These cuts need to be precise
and clean. If you are working on a short cake, it’s much
easier to press the blade in again, just as you did on the
top. Ensure your blade is clean before every cut.
Carefully remove the excess fondant and find
something else to do! This piece of fondant
needs to dry out a bit. I leave each piece for
at least 2 hours.
Before you remove the excess pieces,
VERY GENTLY smooth the area.
The next section is done in the same way as the
first, except this time one side of the fondant needs
a straight edge, so it can butt up to the one on the
cake. Simply cut the fondant using the metal ruler
on your work surface. Place some more sugar syrup
on the area you will be covering. Not too much, as
you don’t want it to seep out through the join.
Because the first piece is dry it
won’t warp or lose its shape.
Use your smoother to gently
work the seam together. Do
this along the whole join.
Gently work the fresh piece of
fondant into the dry piece.
Repeat this process right
the way around the cake. Be
patient, and let the fondant dry
between applications. You now
have the last piece to apply.
Only when the fondant is
smooth, cut off the excess in
the same way as before.
Your section template should
fit nicely into the gap.
You can do both sides, then
let them dry.
The last piece of fondant is cut
to size on your workbench,
then applied to the cake. The
measurement needs to be
fairly spot on, so it’s best to use
a ruled mat. I use a Sew Easy.
Here, it is easy to see that the
length of the cake needs to be
cut just a little bit wider than
2”.