Cake! magazine by Australian Cake Decorating Network November 2016 | Page 50
Step 37:
Mark your lines 8 inches
from the bottom. This is
a guide for covering the
roof and sides.
Step 38:
Refrigerate the cake
for the next step. Using
a knife and ruler mark
where Santa’s feet will go.
Step 39:
Measure 1 cm from the
bottom and sides.
Step 40:
Mark top line 1 ½ inches
above the bottom
measurement.
Making Santa’s Feet
Step 41:
Carve approx. 2 cm
inwards.
Step 42:
Step 43:
Thinly ganache inside and Collect supplies for
let set.
Santa’s feet
Step 45:
Using the ribbon cutter
cut a piece of fondant
to fit the back wall of the
cutout of the cake.
Step 46 & 47:
Sugar glue the inset and
apply fondant.
Complete the same steps
to cover top and sides.
Step 48:
Paint black.
Step 44:
Roll out a piece of fondant
using the small rubber
guides on the rolling pin.
Step 49:
Take a small amount of
fondant. Place cling wrap
over top. Cut circle with a
3cm circle cutter.