Cake! magazine by Australian Cake Decorating Network August 2014 | Page 88

Step 2: • Gumball Machine cookie cutter • Red and white royal icing in – available at piping bags with a #1 nozzle www.dlishcookies.com • Sharp point knife • Sugar cookie in the shape of a • Rolling pin gumball machine • Paint brush • Red and white fondant • Edible silver paint • Red food colour • Large sugar confetti f www www.facebook.com/dlishcupcake www.dlishcookies.com Roll out your red and white fondant to about 1.5mm thick. Using the gumball machine cookie cutter, make a cut out of red fondant and white fondant. Using your knife cut the round glass section out of both the red and white fondant as per picture. Using a small amount of water on your paint brush, brush the back of the  fondant pieces making the fondant a little sticky. Stick the red lid at the top, the white bowl in the middle and the red stand at the bottom. Step 4: You will need: Using your sharp knife cut a piece of fondant ( from your already rolled fondant) in the shape of a triangle, approx. 2.5cm on each side. Cut the top point off the triangle to give you the irregular shaped piece of fondant as per picture this will be the dispense mechanism.  Also cut a small slither of fondant 2mm by 5mm in size which will be used as the turn handle on the gumball machine. With the blunt edge of the knife make impressions in the fondant to resemble the ridges of the  gumball dispense mechanism. Lightly brush the back of the pieces of fondant (gumball dispense mechanism and handle) and place in position. Step 5: Step 1: Paint the gumball dispense mecha- Using the white royal icing add nism with the edible silver paint. some piped outlines to the glass gumball bowl. Step 3: Lightly brush the base of the white fondant bowl area and attached the gumballs (sugar confetti). Step 6: Using the red royal icing pipe the detail lines on the stand of the gumball machine.