Cake! magazine by Australian Cake Decorating Network November 2018 Cake! Magazine | Page 70

Adding Celebration Cheer - Christmas
Step 6:
Use small pinches of the
Pastel Blue Rainbow Dust
Sparkle on the isomalt
to give it some shimmer.
Spray the board with
some glaze to prevent
the isomalt from getting
cloudy.
Step 3:
Step 1: Step 2: To make Christmas hat, knead 100g of red fondant
and roll it into a tapered cone. Try to make the base as
flat as possible. Curve the tip of the
Santa’s hat to make it as
though it’s flying in the air.
Step 7: Step 4: Step 5: Step 6:
Add some crushed biscuits to one corner of the board to give the illusion the koala
is going to land on ground. Roll out about 30g of white fondant into a long
sausage, and attach it around the base of Santa’s hat. Roll out some white
fondant and make it into a
ball Use a cocktail stick and
put it through the top of
the hat.