Cake! magazine by Australian Cake Decorating Network November 2016 | Page 58

Step 109:
Airbrush lightly with
brown.

Step 110:
Intensify the brown
making highlights and
lowlights.

Step 113:
Using a fan brush dip
a tiny amount of black
edible paint on the
bristles. Add to the white
to make a very light grey.

Step 114:
Brush lightly in patches using one sweep.

Step 116:
Cut a panel to the height
of the roof and a little
longer than width to allow
for corrugation.

Step 117:
Add sugar glue to the
batons and the cake.

Step 111:
Add the black focusing
in the lines between the
boards to create shadows

Step 118:
Roll up fondant.

Step 112:
Replace the cling film and
carefully airbrush under
Santa’s feet.

Step 115:
Fill in gaps with fondant.

Step 119:
Attach roof using a wood
skewer to make the dips.
Fold and tuck the fondant
down in between the
batons.