Carrot stamps, quilting, sand texture and Yener's sliced fondant patterns for surfaces that do all the talking.
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A beautifully patterned surface can turn a simply coated cake into something people photograph before they cut it. You will begin with the humblest tools imaginable, carving stamps from carrots to print a design straight onto fondant, then learn to measure, mark and indent an even quilt pattern that stays crisp all the way around the cake. A two tier beach cake follows, where you will build a realistic sand texture and add hand made shells, starfish and branches, proving how much character a well worked surface can carry.
From there the journey moves into Yener’s sliced fondant pattern technique, building one idea at a time. Roses come first, then poppies, followed by a stripped back look at the core method so you understand exactly why the slicing and re-rolling works. Daisies add a new way of arranging the shapes, and then a full premium tutorial takes you through the whole process on a real cake: calculating the fondant you need, planning and creating the pattern, rolling it out without distortion, making pastillage flowers with extensions and centres, and assembling the cake from start to finish. Delicate butterflies round things off as your most detailed pattern yet.
It is made for decorators who can already coat a cake neatly in fondant and now want the surface itself to carry the design. By the end you will be able to plan your own repeating or scattered pattern, work out the fondant required, and finish a cake in roses, poppies, daisies, butterflies, a sandy beach texture or a quilted diamond pattern, with no moulds, no expensive cutters and no guesswork.
