Cake! magazine by Australian Cake Decorating Network November 2014 | Page 55

Step 1:
Using Cake Craze stencil attach your stencil to
your cake using masking
tape and the purposely
cut side slits in your stencil (can you please pop
a link in here to their page
so people can use her
instructions on how to attach the stencils

Step 2:
Make sure your stencil
is attached snugly and
straight

Step 5:
Using a Clear Cake Scraper which has been lightly
dampened with a wet paper towel begin to remove
your royal icing
Holding your scraper at 45° from the cake start from
1 side of the stencil and work your way across to the
other.

Step 3:
Make your royal icing
according to the packet
instructions.
For black add less water
as you do add quite a bit
of colour.
Using your small crank
knife and starting from
the centre of your stencil
apply your coloured royal
icing
Apply from the centre out,
like opening curtains.

Step 4:
Keep applying your royal
icing until your entire
stencil is covered.
No need to overload the
stencil
Be careful when using colours to not get them into
your cake
If there are any sections
of your cake you wish to
protect it is advised to
pop some masking tape
on this area.

Step 6:
Remove the excess royal
icing from your scraper,
wipe over with a damp
paper towel and continue
to remove your royal icing
You should not be able to
see any white fondant
through the black royal
icing.
If you do, apply another
thin layer of royal icing
and repeat as per above
Once finished store your
royal icing with a damp
paper towel over to top to
prevent it drying out

Step 7:
Remove the tape from
your stencil and carefully
remove your stencil from
your cake.