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