Take a look at Paris Cutler's tips on key decorating techniques and tools.
Equipment & Materials: Paint Brush, Water/Syrup/Piping Gel
There is nothing fancy about gluing icing together but it needs to be mentioned because it can be confusing. Icing is made of sugar so it will readily ‘glue’ to itself with water alone. You can also use syrup instead of water, and for the covering of the cake we would usually use syrup for flavor.
You would normally apply your water or syrup using a paint brush when gluing decorations. Make a very light line or dab of water to see if the icing adheres, give it a few minutes to set. If you don’t have enough water you can always add more but if you apply too much you will end up with a sodden mess. For tricky gluing such as gluing icing onto aquarium tubing or using acetate I would use piping gel.
Equipment & Materials: Fondant Icing, Serrated Dough Wheel, Stitching Tool, Paint Brush, Water, Gold/Silver Paint. Knife
Roll small amount of icing thinly to about 3mm and cut a strip as long as you require and about 5cm wide. Use serrated dough wheel and mark zipper line in the centre.
Using your ruler mark a line on either side of your zipper line using the stitching tool. Place the strip of icing on top of your cake with a dab of water, trim any excess. Make a small pink icing ball and mould it into a small rectangle lightly tapered to one side stick it on top of the zipper, make the tongue of the zipper the same way, and don’t taper the rectangle.
Cut a hole with #4 piping tip let it dry and stick it on the tapered rectangle. Mixing decorator’s alcohol and dust with your paint brush paint the zipper in gold or silver (only b/w 2 stitching lines).