Cake! magazine by Australian Cake Decorating Network February 2015

You will need: EQUIPMENT: • Pasta machine • Digital weighing scale • 6 mm ball tool • 8 mm ball tool • 15 mm ball tool • Paintbrushes MODELLING PASTE PORTIONS: Part Head Ears Body Legs Eyes Fower • Knife or blade • Clay shaper with pointed tip • Piping tip 2 MATERIALS: Modelling Paste 1/2 tsp tylose/cmc 250g fondant/rtr icing • Modelling paste • Tylose glue • Cornflour bag • Gel colours • Coloured dust (pink) • Bamboo stick • Styrofoam ball (1.5”) x 2 • Styrofoam square or round base Amount (g) 90 g 4 g each 50 g 8g 10 g 5 g each RECIPES: • Frilling tool • 5-petal flower cutter (medium) Colour Pink Pink Pink Pink Dark Brown Whie and Yellow Knead the tylose into the icing until all the powder has been incorporated. Only use the amount you need to work with at a given time and keep the rest in a zip lock bag when not in use. Tylose Glue 1/4 tsp tylose/cmc 2 tbspn warm water Mix the tylose and water together. Leave overnight to allow the tylose powder to melt. Store in the refrigerator when not in use. PREP WORK: • Colour modelling paste according to chart. • Portion modelling paste according to chart.

Cake! magazine by Australian Cake Decorating Network February 2015 | Page 40