WWW.CAKEMASTERSMAGAZINE.COM 372a 2b
2d
2e 2f
2h
S’mores
Step 2a.
Prepare your surface with cornstarch.
Roll out tan paste to the thickness of a
graham cracker.
Step 2b.
Use the packing foam (or a new sponge,
textured shelf liner, whatever you have to
hand) and press with your palm and the
smoother on one side of the fondant.
Step 2c.
Place the polka dot press onto the
textured fondant and press down just
enough to see the dot imprints yet have
the texture remain.
Steps 2d-g.
Cut two 1.5" squares. Scribe all the sides
with a swirling motion and back and forth
strokes. With the stitch wheel, emboss a
line up the centre of each. Allow to dry.
Dust with the brown and yellow.
Step 2h.
Roll white fondant into a 1” ball for the
marshmallow. Press down slightly so it’s a
little wider than the square biscuit. Attach
the marshmallow to the biscuit with
water. Dust the marshmallow here and
there with brown and yellow.
Step 2i.
For the melted chocolate, roll out brown
fondant and cut a 1.5" circle. Gently pull
sections of the perimeter of the circle to
give a softened melted chocolate effect.
Add water to the marshmallow and place
the chocolate on top.
Step 2j.
Dab a small amount of water onto the
chocolate covered marshmallow and top
with the second biscuit.
Pumpkin Pie
Step 3a.
Roll out a thick 3x2” rectangle of gum
paste for the cutting/serving board. Roll
balls of gum paste in two shades of grey,
white and a tiny ball of black.
Step 3b.
Roll into logs, then twist to marble.
Step 3c.
Roll out to 0.25” thick and trim a 3x2”
rectangle. Using the 1.5” round cutter,
trim away two corners on one end to
make a handle. Soften the corners and
edges of the board with your fingers.
2i
3a 3b
2j
2g
2c