46 | December 2017 http://www.cakedecorationmagazine.co.ukCHRISTMAS PAST
4 Allow the pale green details to
dry before continuing to paint the
holly leaves.8 Mix up a red edible paint with
dust colour and whichever liquid
you are working with. Paint a curved
line along the middle of your larger
holly berries.9 Paint along the edge of the holly
berry to leave a white crescent
moon shape.10 Fill in the remainder of the holly
berry, leaving that white crescent
moon shape unpainted. Repeat this
for each large holly berry and set
aside to dry.11 Paint the smaller holly berries
red using your same edible paint.
Allow to dry.5 Mix up a darker green edible paint
from dust colour and your choice of
liquid. Use a fine paintbrush to fill in
each holly leaf, being careful to preserve
the pale green details that you have
already painted. Set aside to dry.12 Prepare white royal icing, coloured
to a matching ivory shade with a scant
amount of chestnut brown paste
colour. Load into a disposable piping
bag fitted with a coupler and a no.13
PME open star piping nozzle.13 Pipe a small amount of royal
icing onto the cake board and sit
the 20cm (8in) cake tier centrally
to secure.14 Pipe a shell border around the
base of the 20cm (8in) cake tier.
To create this effect, hold the nozzle
a few millimetres away from the
surface of your cake and squeeze
gently until you are happy with the
size of the shell that you have piped.15 Repeat this process,
squeezing each shell over the tail
of each piped shell until you have
an unbroken line of shells around
the bottom of your cake.
Allow to dry for fifteen minutes.
Have a cup of tea.6 Paint along the edge of the holly
berry to leave a white crescent
moon shape.7 Fill in the remainder of the holly
berry, leaving that white crescent
moon shape unpainted. Repeat this
for each large holly berry and set
aside to dry.p44-48_Charlotte White.indd 46 06/10/2017 10:58