Just a little more fine-tuning was needed to get him ready for icing...
Indentations carved out for the wheels.
The built-up roof needed a little smoothing, so I came up with the idea of mixing some cake crumbs from the off-cuts with a little ganache to make a sort of "chocolate putty" to spread over it.
Fully ganached and ready to rock!
- Kylie Skellams
- Newcastle, NSW, Australia
- I’m a former industrial chemist, and after deciding on a career change while at home with my two young children, I’m now a qualified pastry chef. In 2009 I started taking some classes in cake decorating and other pastry-related cookery, and taught myself many more decorating techniques from books and internet resources. In 2010 I started a pastry apprenticeship, studying Retail Baking (Cake & Pastry) Certificate III at TAFE, which I completed with Distinction in 2012. I completed my apprenticeship in December 2013, and am now working as a full time Pastry chef and Cake Decorator at 'Exquisite Cakes by Lennert' in Cessnock, NSW.