Cake! magazine by Australian Cake Decorating Network August 2017 | Page 21

Step 5:
Shape the toe – keep it
slightly rounded. Step 6 & 7:
Fold up from the heel to
form a standing boot.
Insert a skewer from the top
of the boot and out through
the heel; push the skewer
into the styro round at an
angle. The toe should be
pointing slightly sideway.
Step 11:
Take two 2g balls of baby
blue fondant and roll into
sausages – thinner than
the boots. Step 12 - 16:
Slide a skewer through the both the tights to mark a ‘tunnel’ hole and remove.
Dab some glue onto top of boots and slide the tights down the skewers and
stick onto the top of the boots. Press very gently to ensure the tights stick but
don’t push down hard. The tights should be inclining towards each other and
touching at the top. With the ball tool, mark two indents midway up both tights
– these are knees. Allow boots and thighs to dry 1-2 days.
B. TORSO/DRESS
Step 17:
Take 30g of the marsala
fondant and roll into a 2 ½
inch cone shape. The top
should be narrower than
bottom but not too thin.
Step 8 - 10:
Repeat steps 2-6 for second boot.
Mark stitch marks with the stitch tool/ sharp end of
cocktail stick and score a line underneath it to mark
the top of the boot. Repeat on second boot.
Allow to set for at least 2 hours.
DRESS
Step 18:
Press down the entire
length to flatten the
sausage.
Step 19 & 20:
Hold the narrow side between your left thumb and
forefinger and with side if your right palm, gently shape
it into a wedge. Still holding the narrow end between
your thumb and forefinger to keep shape – make an
indent with wide ball tool – this is the neck cavity.