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.