Doughnuts and fondant cakes

Materials:
- Padico deco sauce
- acrylic paint
- air-drying clay / or already made clay cakes/doughnuts
- sealant for the clay items
- toothpicks / pins


1. When making doughnuts, filled buns or fondant cakes, make a hole where the exposed part of the confectionery is for some of them. Then you can have some whole items and some with their fillings exposed.

2. When the clay item is dry, the hole can be filled with deco sauce. Allow 24 hours to dry before the second layer of deco sauce is applied.

3. For the ripple effect, apply white deco sauce in stripes across the doughnut/cake.



4. Apply the contrasting colour deco sauce in stripes between the white deco sauce.

5. Using a toothpick, drag the point perpendicular to the stripes of deco sauce to achieve the "feathered" icing effect.

6. Dragging the toothpick or pin in one direction gives scallop-like effect. Alternating directions gives a more "feathered" look.

7. Allow 24 hours for the deco sauce to dry.

8. Apply sealant or gloss coat if required.