Cake

41 4239 4037 3843 4445 46Step 37.Use a pizza wheel and metal ruler to cut the strips tomatch the height of the middle tier. Leave to set a littlebit so they don’t lose shape when handled.Step 38.Repeat Step 36 for the taller top tier and using thecutting wheel, cut every strip in two at differentheights.Step 39.Straighten them with your ruler so they don’t lose theirshape as shown.Step 40.Use a ball tool to thin the top edge of the strips thatare going to go around the top of the top tier. Leave toset slightly.Step 41.Brush a little bit of edible glue (or piping gel) onto themiddle tier and start placing shorter strips around asshown. Most likely, the last one will have to be eithernarrower or wider than the rest.Step 42.Repeat Step 41 for the taller top tier as shown, with theruffled edge at the top.Step 43.Use the 90° side of a triangle ruler to check your stripsare completely straight. This is important on this tier asit is a taller than average height.Step 44.This is the finished top tier. The thin edges of the stripsare irregular and form a crown around the top edge.Step 45.Cut your sketched template into three pieces matchingthe heights of the three tiers.(My own sketched template is available athttp://www.cakemastersmagazine.com))Step 46.Use pins to fix each piece to its corresponding tier.