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MAGAZINE
3i 3j
3k
3g 3h
3l
Step 3d.
Use the CelPin to make a hole in the
handle. Emboss the board using the shell
tool for a wooden effect.
Step 3e.
Dust the board with grey and black. Allow
to dry.
Step 3f.
For the pie crust, roll out cream fondant
and cut a 2” circle. For the filling, add
orange gel to white fondant then add
brown fondant. Roll out to about 0.25”
thick and cut a 1.5” circle. Brush water
onto the crust and place the pumpkin
filling on top. Brush water around the
outside of the filling, lift the crust up and
attach to the sides of the filling.
Step 3g.
Extrude a piece of cream fondant. Brush
water around the top of the crust and
apply. Make a pattern with the toothpick.
Step 3h.
Dust the crust with brown and orange
and cut out a piece of pie.
Step 3i.
Stipple the piece of pie and the inside of
the remaining pie with the bristle brush.
Step 3j.
Scribe the crusts.
Step 3k.
Roll out two teardrops of cream fondant.
Press each down with your finger. Using
the paring knife, emboss a leaf pattern.
Dust the leaves with orange and brown
and attach to the pie with water.
Step 3l.
Attach the pie and slice to the board with
water. Allow to dry. Attach the pie and
board to the cake with candy melts and a
skewer underneath.
Flannel Check Pattern
Step 4a.
Cover the cake with white fondant.
Prepare your surface with cornstarch. Roll
out fondant, lift and sprinkle underneath
once again with cornstarch. Sprinkle the
top with cornstarch. Press the impression
mat into the fondant with the smoother.
Remove the mat and allow to set.
Step 4b.
Using the fan brush, dip into black
airbrush paint and dab off excess. Lightly
brush the impressions on the fondant in
one direction. Allow to dry.
3d
3e 3f
3c
4a