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
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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.