Week 6

Areas covered:-

1) Inlaid plaque
2) Marbling
3) Swags

We continue to use the fruit cake we started last week.

First we covered the cake in white sugar paste covering the texture on the top. After smoothing the sides we used a large pastry cutter to cut out the top revealing the texture.

 We then decorated the base using different techniques. We created marbled sugarpaste by mixing different colours of modeling paste and produced a variety of designs using cutters and tools.

Shell boarder

Sugar marbles

Circles

 We then created swags.  We first used the kit book templates and scribe to mark out where they would go, large or small.

The swags were made using dowels and the ribbed rolling pin then attached to the cake using edible glue.

Plain swag and stars

Ribbed swag and shell boarder

Next week we will finish the cake off by making the bows.