Cake -- food of the gods

Mini cakes, sponge cakes, cheese cakes . . .

Materials
- air-drying clay
- rolling pin
- box cutter/pen knife
- cutting board or sheet
- matte/glossy sealant finish
- deco sauce
- silicon whip
- deco parts

1. Ready the cutting board and rolling pin.


2. I use the reverse side of my plastic sheet as a surface for rolling out clay to get smooth surfaces.



3. Regular cookie cutters can be used to cut round or square cakes from the clay.



4. Clay can be rerolled again for more cakes.



5. I used the squares of my cutting sheet to trim square cakes.


6. Get the texture on the sides with a toothbrush. Allow the clay to dry and harden for at least 24 hours.

7. A layer or two of matte finish can be added to protect the sides if you are not using waterproof clay.


8. Deco sauce time! Apply one layer at a time, giving around 24 hours between layers.


9. Cookie crusts and glazes can be added before cream is piped on and fruit embellishments added.


10. Another layer of clear glaze or glossy finish is the final touch!


Delectable cakes tend to look great on decoboxes . . .

I make these as gifts for friends and colleagues.