Cake! magazine by Australian Cake Decorating Network August 2014 | Page 20

Step 34: Picture 63. Use the same process on the tail wings to wrap fondant under Step 29: Picture 52 and 55. Add another coat of butter cream to the plane 52 57 Step 30: Pictures 56. Add additional layers of butter cream, heating the butter cream each time so it s a thinner consistency for each layer. After each additional layer, cake should be chilled Step 35: Pictures 64-67. All of plane should be covered now except the wings and tail 62 67 Step 31: Picture 57. Cover body of plane with fondant Step 37: Picture 69. Cover wing with fondant Step 32: Picture 58. Cut slit on top of wing and cut in half 53 58 Step 33: Pictures 59 and 62 Wrap the pieces under the wings to cover the cake under this area Step 36: Picture 68. Run a damp towel across foam core wings to moisten so fondant will adhere to it 63 68 Step 38: Picture 70. Cut edges of fondant to the edges of foam for wing; repeat on other side Step 39: Picture 71. Mark in wing lines of each side 54 59 64 69 55 60 65 70 56 61 66 71