52 | December 2017 http://www.cakedecorationmagazine.co.ukWINTER CELEBRATION
9 Flatten the balls between your
fingers to create a circle.10 Add three circles to the pointed
end of the cone as shown. No need
for glue as modelling chocolate
sticks to itself quite easily.12 Mix the brown dust with some
white in a 50/50 mix. Use this to
dust the cones.16 Tie the ribbon around the base of
the second tier and make a neat bow
as shown. Stack the top tier and tie
the ribbon around the base, making
the bow on the opposite side.Karen’s
Top Tips
It is better to cover your
cake and let the icing crust
before stenciling.Modelling chocolate can be
dusted straight away, no
drying time needed!11 Continue to add the circles in an
overlapping pattern until the cone
is completely covered.7 Using the dark modelling
chocolate, roll a cone shape.
This will be the body of the
pinecone. Make two of these.8 For the ‘petals’ of the pinecones,
roll small balls of modelling
chocolate as shown.13 Use some white dust to highlight
the edges of the pine cone.15 Mix some white petal dust
with a little alcohol to make a thick
paint. Use the end of a paintbrush
to apply little dots to the rear of
each reindeer.14 Stack the bottom two tiers
and use edible glue to attach the
reindeers to the second tier.6 Use the larger cutter to cut out
four large reindeers. Set aside to
firm up.p50-53_Karen Keaney.indd 52 06/10/2017 11:00