WWW.CAKEMASTERSMAGAZINE.COM 73Step 37.
Crumb coat the cake and roll out
modelling chocolate. Stick to the cake
and press. Apply details on opposite sides
and press together. Shape spirals flat on a
cutting board and then attach.
Step 38.
Use modelling chocolate to make a sharp
edge around the rim.
Step 39.
Roll grey fondant out to 3/8” thick and
16” round. Lay over the cake covering the
bottom edges. Press into the grooves.
Trim the base by tucking under with the
dresden tool until the fondant tears away.
Step 40.
Use the dresden tool to score cracks in
the edge and sides of the bowl and forks
where running water might have cracked
the stone open. Use foil to texture,
roughen corners and deepen cracks.
Step 41.
Fashion a point and dig into the fondant.
Apply black dust. Pat into deep cracks,
valleys and shadow areas. Add white dust
to the highlights and ridge tops.
Steps 42 & 43.
To make moss, grind cereal to crumbs.
Add a tablespoon of corn syrup, white
and green gel colours and stir. Apply in
strategic cracks and pat. Leave to dry.
Final Details
Step 44.
Carefully slide the spatula under the
cake and move to the board. Cover the
exposed cardboard with green fondant.
Texture the patch with foil.
Step 45.
Layer the leaves. Add grey fondant in the
centre. Dampen with a paper towel.
Step 46.
Use a spatula to slide under the figures.
Position while holding the figures. Add
gum paste to push features and fill cracks.
Dust the dry moss. Use the remaining
leaves to fill the board and basin.
35 36
37
39 40
38
41 42
43 44
45 46
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