Cake! magazine by Australian Cake Decorating Network August 2017 | Page 28

D. ARMS & HAIR Step 58: Take two 5g balls of marsala fondant and roll each into 1 ½ inch long tapered sausages. ARMS & HAIR Step 59: Push ball tool into the wider side to make indents for mittens later. Step 60: Flatten arm one side by rubbing gently on your table and with a bit of glue, stick arms in place. Insert small cocktail sticks with a bit sticking out. Step 61: Roll two 2g balls of bright blue fondant into tear drops and flatten the fat end. Step 62: Cut out an L-shaped bit to separate thumb and shape into mittens Step 63: Dab some glue inside the indented bit on arm and carefully slide mittens up the protruding cocktail stick bits. Step 64: Take a 10g of red fondant and roll into a tear drop; flatten it keeping the wider end thicker than the narrow end. Step 65: Stick the flat tear drop on to the back of the head – just reaching the top back of the head. Ensure the narrow end covers bottom of head and top of nape – gives some support to the head and holds it in place better. Step 67: Start sticking the rolls on to the back of the head, from slightly higher than the midway mark. Step 68: The figurine will look like rather bald from the front – it’s ok! Step 66: Roll out long tapered sausages with the red fondant, make grooves on them and then twist to form strands.