Cake! magazine by Australian Cake Decorating Network November 2016 | Page 51

Step 50:
Cut in half

Step 51:
Using the back of the
knife score a line around
the bottom for the sole.

Step 52:
Take 25g of fondant and
roll into a ball removing
any seams by rolling
firmly between your
palms.

Step 54:
Cut directly in half.

Step 55:
Check the legs still match
and adjust if necessary.

Step 56:
Using the 3cm round cutter, cut the ends. Check they
fit over the top of the boot.

Step 57:
Mark the middle of the
ganache at the bottom.
Attach the boots either
side of the score mark

Step 58:
Cut the top of the legs to
fit the insert and attach.

Step 59:
Add deep crease lines to
Santa’s legs to give the
illusion Santa’s pants are
down. This is achieved by
pushing the fondant down
using a soft tip modelling
tool.

Step 53:
Roll ball into an elongated
shape checking the width
is in a similar proportion
to the boot.

Step 60 & 61:
Paint Santa’s boots grey.
Paint Santa’s pants red,
trying to add deeper
colour in the creases for
shadow.