Cake! magazine by Australian Cake Decorating Network August 2017 | Page 27

Step 48:
Push back any excess
fondant to the back of
the head and smooth
everything to finish the
head. Insert a cocktail stick
under and slightly to the
back of the chin to make a
hole; remove cocktail. Step 49:
Define eye sockets by
pressing down with the
small ball tool; ensure
brow bone is well-
defined. Step 50:
Small balls fondant.
Step 51:
Define irises with ball
tool. Step 52:
Place tiny balls of
marsala in the iris-indent
and gently spread with
ball tool to make irises. Step 53:
Outline iris with fine
brush and black and
paint in the pupils –
these should touch the
top of the cornea.
Step 55:
Take small balls of flesh
fondant and roll them so
they have a tapered end.
Brush the top of eyes
with glue and carefully
place the tapered end to
form the eyelid; cut off
excess with Xacto knife. Step 56:
Use a fine brush and
black to make eyelashes
and to add a shadow
under the lower lid.
Add some blush (pink
dust + cornflour) on the
cheekbones and some
pink to the lips. Step 57:
Add glue to the top of
the neck and insert head
onto the skewer poking
out of neck – tilt head to
one side to give figurine
some movement. Allow to
rest for at least 2 hours.
Step 54:
Make very fine lines
radiating outwards from
the iris; paint in eyebrows
on the brow bone with a
fine brush.