Cake artist: Zoe Burmester
Edibles
2x 6in round cakes, cut and filled to
4in high (giving you 8in total height)
1x 5in single round cake
2in high
1kg ganache
1.5kg ivory sugarpaste
500g dark red sugarpaste (I used red enhanced with claret gel colour)
100g grey gum paste
Tylose powder Claret, skin tone, brown and black gel
colours Claret, kitt nose pink, pearl lustre, white, shadow grey and dark brown petal dusts Edible glue
Rejuvenator spirit or vodka
Desiccated coconut Piping gel
Equipment
1x 12in cake board and ribbon
1x 6in cake card with central hole
1x 4in cake card (cutting guide only)
1x wooden dowel sharpened at one end Hot glue gun Foil tape
1x 18 gauge wire Carving knife Spatula
Flexi smoother for applying ganache Large and small sugarcraft rolling pin
Cutting mat and scalpel
Burlap/straight pleat/knitted texture/ button mould impression
mats Clay extruder with small
rectangle fitting Stitching wheel tool
Dresden tool Small scissors or tweezers
Paint and dusting brushes Cornflour
pouch Snowflake stencil (or similar)
2x size flower cutter
1x round circle cutter
PREPARE THE CAKE BOARD
1 Start by preparing your board. Sharpen the wooden dowel with a pencil sharpener and twist the pointed dowel into the centre of the cake board.
Use hot glue to secure the wooden dowel in place. If
