Page 59 - PastryNA2012_2

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12.
Roll another strip of white fondant to one eighth of an inch thick.
13.
Apply texture to the strip of fondant by using an embossing strip.
14.
Cut the embossed fondant strip and its scalloped edges with a
pizza cutter.
15.
Apply a small amount of icing sugar onto the strip before rolling it up.
16.
Adhere the embossed strips to the sides of the cake tiers using water or
gum glue.
17.
Repeat steps above to create 3 overlapping strips onto the sides of each
cake tier.
18.
Assemble the 8” tier onto the 10” and the same with the 6” tier onto the
8” tier after each tier has been dowelled.
19-20. Sandwich the macaron shells together with buttercream or ganache.
21.
Adhere the mini sandwiched macarons onto the top sides of each tier
ending with a cluster of macarons on the top 6” tier.
12.
15.
18.
21.
13.
16.
19.
14.
17.
20.