I’m slowly getting used to making fruit canes… It’s not as hard as I used to imagine it, although, I did mess this one up when lining up the green wedges and had to redo it. Once I figured out a way to reduce the cane that worked for me, everything went a lot smoother.


I started the kiwi by making a triangle wedge and cutting it in half to put a strip of black, which becomes the seed. I join them back up, and add a layer of white on one side. I then elongated it a little and cut in half. I used one half to lay on the first one, becoming two seeded sections as one piece. I then elongated that again and cut it into 8 pieces. *phew* a long explanation for just two photos. These steps are actually the most difficult. If you get the wedges in the wrong shape, the outcome is likely to be poor as well. Sorry, I usually only like to photograph as the results start to show! I recommend books by Angie Scarr, I followed her instructions almost to the letter.


I assembled the wedges around a centre piece and reduced it slowly. The photo on the right shows the chunk is compressed slightly in the centre, and I removed the air holes.


The first picture shows the canes at 8-9mm in diameter, and still unbaked. At this point, I always get excited and I cut the cane in half quickly to see how the pattern turns out! Then I take the two halves and reduce them further to their final size, roughly 4-5mm. I cut them up into manageable sizes and bake them at 100 degrees C, and longer than 30 minutes to be sure. Don’t want to repeat the mistakes from previous canes.


Finally, the sliced canes produce kiwis! Hope you enjoyed the tour… I will try to include more work in progress photos next time, instead of just giving you the end results. I really need to remake my banana… oh, so lazy.