WWW.CAKEMASTERSMAGAZINE.COM 792b
4a
3a 3b
4b
4c 5
Equipment Required
- Cakes: 18cm round
x 20cm high, 12cm
round x 12cm high,
10cm round x 5cm high- 500g fondant
- Parchment paper
- Chocolate
- Veining tool
- Quilling tool
- Spatula
- Clothes pin
Difficulty Rating
Step 1a.
Roll the fondant thinly and cut two
15x16cm rectangles, two 18x16cm
rectangles and a 5cm square.
Step 1b.
Make an accordion with the parchment
paper then place the square on it.
Step 2a.
Give the shape of the accordion to the
fondant. Feel free to pinch the full length
to make thinner.
Step 2b.
Use the clothes pin to shape a fan then
oven dry at 80°C for 30 minutes. After
this, remove from the oven and allow to
cool.
Step 3a.
Meanwhile, use the quilling tool to
texturise the cake by lightly pressing with
the tools.
Step 3b.
Repeat until you have done all the cake.
Put the cake upside down for better
support.
Steps 4a-c.
Unmould the fans. Melt chocolate and
apply on the decorations to attach to
the cake. It is important to use chocolate
for cake pops as it is perfect for holding
heavy decorations.
Step 5.
Add fondant balls and texturise with the
veining tool.
1a
2a
1b
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