Cake! magazine by Australian Cake Decorating Network August 2017 | Page 26

Step 40:
Rub under the nose to define mouth area; rub out
the ridges and shape the nose.
Step 43:
The mouth is placed
halfway between the
bottom of the nose and
chin – mark two holes at
the halfway point, just
slightly wider than the
sides of the nose.
Step 46:
Lightly rub the top lip with cel stick to define;
accentuate bottom lip with cel stick to give it shape.
Step 41:
At this stage the nose
should have a prominent
bridge and a nub-like tip Step 42:
Rub out the nose-bridge
of the nose and push up
the tip of the nose. Mark
two little nostrils with a
Cel stick or cocktail stick.
Step 44:
Draw a line with the cel
stick then cut over that
line by inserting the
Xacto knife a couple of
millimetres in. Step 45:
Push knife inside a bit
more and under the
upper lip and gently lift.
The top lip should open
and lift just by so.
Step 47:
Push in under the chin with your thumbs to give
shape to the chin. Rub with your forefinger on both
sides of the chin to further define it.