Page 60 - Pastry & Baking Magazine

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Pastry & Baking North America
1.
4.
7.
10.
13.
2.
5.
8.
11.
3.
6.
9.
12.
Creative Cakes
1.
Roll fondant to cover hexagon cake.
2.
Make a rice cereal pagoda top and cover with white
melted chocolate.
3.
Cover 8” round cake and cake board with fondant color of
your choice.
4.
Brush pagoda top with piping gel and cover with fondant.
5.
Mark the pagoda top with lines using Dresden tool.
6.
Roll gumpaste into strips and attach to pagoda top using gum glue.
7.
Indent marks onto strips using Dresden tool.
8.
Cut some blossoms from gumpaste using blossom cutter.
9-10.
Adhere blossoms onto pagoda top using tweezers and gum glue.
11.
Crimp the pagoda top using tweezers or crimpers.
12-13.
Draw lines onto pagoda top using Dresden tool.