Cake! magazine by Australian Cake Decorating Network August 2017 | Page 23

C.
HEAD
Step 31:
Take 20g of flesh fondant
and roll into a slight oval
shape
Step 37:
Gently but firmly rub
down the sides of the
sockets to define the
cheek bone.
Rub out the ridge
between the brows to
smooth it.
FOREHEAD, CHIN, NOSE, MOUTH, & EYES
Step 32:
Halfway across the oval,
press down with cel stick
to create eye socket
area. Step 33:
Place your thumb and
forefinger of one hand
next to either side of
the indent – gently give
shape the forehead with
the side of your other
hand.
Step 35:
Define the chin by
pressing in with your
thumbs. Step 36:
Place your two pinkie fingers in the indented area
and press down to define the eye sockets.
Step 38:
To bring out the nose – place the pinkie of one hand
on an eye socket and the pinkie of the other hand
right under it – gently pushing up the fondant. Do it
on either side of the face to push up a little plateau-
like nose.
Step 34:
The forehead to should
slant back and down.
Step 39:
Mark two ridges (defined
but not too deep) on
either side of the nose.