41 42
39 40
37 38
43 44
45 46
Step 37.
Use a pizza wheel and metal ruler to cut the strips to
match the height of the middle tier. Leave to set a little
bit so they don’t lose shape when handled.
Step 38.
Repeat Step 36 for the taller top tier and using the
cutting wheel, cut every strip in two at different
heights.
Step 39.
Straighten them with your ruler so they don’t lose their
shape as shown.
Step 40.
Use a ball tool to thin the top edge of the strips that
are going to go around the top of the top tier. Leave to
set slightly.
Step 41.
Brush a little bit of edible glue (or piping gel) onto the
middle tier and start placing shorter strips around as
shown. Most likely, the last one will have to be either
narrower or wider than the rest.
Step 42.
Repeat Step 41 for the taller top tier as shown, with the
ruffled edge at the top.
Step 43.
Use the 90° side of a triangle ruler to check your strips
are completely straight. This is important on this tier as
it is a taller than average height.
Step 44.
This is the finished top tier. The thin edges of the strips
are irregular and form a crown around the top edge.
Step 45.
Cut your sketched template into three pieces matching
the heights of the three tiers.
(My own sketched template is available at
http://www.cakemastersmagazine.com))
Step 46.
Use pins to fix each piece to its corresponding tier.