KAWAII BIRTHDAY CAKE

Jun 1, 2021 | Modelling

Author: SHEREEN VAN BALLEGOOYEN

Skill level: BEGINNERS

You will need:

Saracino Pasta Model
Saracino white Pasta Top
Waffle Texture Mat
Ball tools large, medium & Small
Scallop tool
Craft Knife
Dresden Tool
Small Blossom Cutter
Flower veiner mould
Ribbon Cutter
Serrated cone tool
Rose Leaf Cutter
Heart Cutter
Paint Brush
Lemon Extract
Circle Cutters
Sugar Glue
Heart cutter

Step 1

Cover your cake board with Pasta Top coloured in pale yellow and your cake with Pasta Top coloured in light shade of mint green.

Step 2

For the top part, colour Pasta Top pale pink. Roll the paste to about 4mm thick (we dont want it too thin). Place a cake board the size of your cake in the middle of the icing and cut your ‘drip’ part around the board, leaving space so it hangs down the side of the cake.

Step 3

Place the drip part on the cake after brushing the cake with some sugar glue. Apply a little glue under each ‘drop’ part and the press against the cake.

Step 4

Use the inside of your thumb to run over the edges to smooth them off and round them nicely.

Step 5

Here’s a guide on how to create some pastel colours and extra colours using ready coloured Saracino Pasta Model.

Peach – mix 2g yellow with 3g orange and 50g white, for a darker peach just add more orange.

Step 6

Mint green – mix 2g green with 3g yellow and 50g white, for a darker green just add more green

Step 7

Pale purple – mix 2g dark pink with 3g purple and 50g white. I always add pink to my purple as it just lifts the colour a bit.

Step 8

Baby pink – Mix 25g light pink with 50g white. You can add more pink for a slightly darker shade or just use a dark pink mixed with white for different shades too.

Step 9

Light yellow – mix 15g yellow with 50g white. Add more yellow if you would prefer a darker yellow.

Step 10

Pale blue – mix 25g tiffany with 50g white. Add more tiffany if you’d like a darker shade

Step 11

Lime green – mix 10g dark green with 25g yellow for a lovely bright lime green, more yellow will give it a more vivid green look or more green will tone down the brightness.

Step 12

Bright orange – mix equal portions of yellow and orange

Step 13

Dark coral – mix 15g fuschia with 25g orange.

Step 14

Rich purple – mix 15g dark pink with 20g purple.

Step 15

Light coral – mix 3g orange with 25g light pink

Step 16

Use the waffle texture mat to texture some Pasta Model, the paste must be 5-6mm thick so it can stand up properly when dry. Cut out a circle for the waffle. I coloured this paste with a little bit of caramel and autumn leaf colours.

Step 17

Use a medium ball tool to make some sockets for eyes. All the character faces are made exactly the same as this. Use a small ball tool to shape a small oval socket for the cheeks.

Step 18

To make a small mouth use a PME scallop tool and press it in fairly deep (not all the way through).

Step 19

Using black Pasta Model add two eyes and then mark small sockets on each eye. Add two tiny sockets to each eye. Add two small balls of white Pasta Model to the cheeks.

Step 20

Add two different sized white dots to each eye to finish the face of the little character.

Step 21

To make an icing drip, roll out white Pasta Model and shape with your fingers. Trim off the top before adding to the waffle.

Step 22

Add the icing drip to one side of the top of the waffle.

Step 23

Make some strawberries for some extra decoration. Roll the strawberry shape using red Pasta Model and use a Dresden tool to mark the little seeds on the fruit.

Step 24

For the top of the strawberry use a small blossom cutter to cut 2 bright green leaves and use the veining mould to give these some texture.

Step 25

Add the strawberries at the top. Your little waffle is complete. Let it dry.

Step 26

For the cake slice use Pasta Model to form a square in your hands and then roll one side thinner. Trim your shape to create a cake slice shape.

Step 27

We will be using the pastel coloured pastes we mixed earlier. Roll out the paste and using a ribbon cutter cut strips of each colour.

Step 28

Start adding the stripes from the bottom and work your way up. I always finish with a wider band of colour as this allows me to add drippy icing over the top if I want to. Finished colour stripes

Step 29

For the ‘icing’ covering roll out some white Pasta Model to approx. 3mm thick. It needs to be long enough to cover the top and side of the cake slice. Now glue the back of your cake slice on to the piece of paste.

Step 30

Trim excess icing off each side of the cake slice but keep the long piece to go over the top of the cake.

Step 31

Flip the slice over and brush the top with glue and bring the rest of the white paste up over the top.

Step 32

Now turn the slice upside down so you can see where you need to trim each side of the triangle top shape.

Step 33

Once trimmed flip back upright.

Step 34

Smooth off the edges nicely. Add eyes, cheeks and mouth like you did with the waffle. Roll out some little teardrop shapes for icing.

Step 35

Add the icing decoration to the top of the cake slice.

Step 36

For the chocolate milk shake character use light brown Pasta Model to shape a cup.

Step 37

Roll out some white Pasta Top. Keep it fatter one end and then roll thinner and thinner to create a nice swirl of cream on your shake. Make some little wafers for the shake too, use the waffle mat again, cut a circle and then cut some wedge shapes.

Step 38

Add your ‘cream’ swirl to your shake.

Step 39

For the straw roll 2, 3 or 4 colours to a thin long sausage shape.

Step 40

Place your colours together and twist them, after a gentle twist, roll out under the palm of your hand on your mat. Twist again and roll until you have a smooth long colourful sausage shape to cut into straws.

Step 41

Cut some straws in different sizes.

Step 42

Following the steps we used previously add eyes, cheeks and mouth. Roll some little dark brown sprinkles and use a ball tool to make holes for the straws to go in to.

Step 43

Thinly roll out some white Pasta Model and cut out a drip shape. Add around the top of the cup.

Step 44

Add the wafers, sprinkles and straws to finish your character.

Step 45

For the pineapple, use yellow Pasta Model and roll an egg shape then trim off the top. Use a long sharp knife too make some lines on the egg shape.

Step 46

I made bigger diamond shapes as they are easier to create around this pineapple shape. Use a serrated cone tool to make the little star dents inside each diamond shape.

Step 47

The little star shapes in the centre of each diamond shape.

Step 48

Add the eyes, cheeks and mouth. For the top leaves of the pineapple, use green Pasta Model and cut out some leaves using a rose petal cutter. Use a Dresden tool to mark a line in the centre of the leaf. As Pasta Model is so flexible, stretch each leaf out longer and as it stretches also thin the ends with your fingers.

Step 49

Start putting your leaves together starting in the centre.

Step 50

Once you have put all the leaves together trim off the base so they sit flush on top of the pineapple and you have another completed character.

Step 51

For the croissant roll out Pasta Model (the same colour as your waffle) and cut out a long triangle shape.

Step 52

Start rolling this from the larger side. Roll right to the end.

Step 53

Turn this over and press together nicely. Smooth the edges and shape the ends to make your croissant.

Step 54

Add the little face and use the Dresden tool to indent slightly along each line.

Step 55

I used a little bit of lemon extract and autumn leaf colouring to add some colour on the croissant.

Step 56

For the cherry use red Pasta Model. Roll it into a ball. Use a cone tool to make the dent in the top of the cherry.

Step 57

Use a small heart cutter to cut out some leaves and fold in on the rounded side and pinch together. Create a stalk for the cherry.

Step 58

Add the face and complete your little cherry for the top of the cake slice.

Step 59

To make the donut character cut out a circle from light brown Pasta Model. Use a smaller circle cutter to remove the centre from the donut.

Step 60

Roll out some white Pasta model. Cut a wavy edge around the outside slightly smaller than your donut. Place on top of the donut.

Step 61

Use a ball tool to press the white through the centre of the donut so it fills the side of the centre hole.

Step 62

Add the happy face and finish off with some sprinkles.

Step 63

Using the pastel colours roll lots of sprinkles. Add to the top of your cake and to the cake board.

Step 64

Add your kawaii characters to the cake. Ta Da! It’s ready.

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SPRING BEAUTY CAKE TUTORIAL

Apr 30, 2021 | Cakes, Flowers, Wafer Paper

Author: MARIA LECHEL

FB: LECHELOWE TORTY

Skill level: BEGINNERS

You will need:

Saracino Wafer Paper 0.27
Yellow Saracino Pasta Model
Saracino powder colours: blue, white, pink, yellow and purple
Two tier cake finished off using buttercream to a colour of your choice (leave some buttercream aside)
Flower veiner
Flower tape
Scissors
Pliers
Flower wire gauge 30 and 20
Paper puncher
Brushes
Clear alcohol
Modelling tool Cerart 502

Step 1

Cut the wafer paper into wide strips starting from the narrow edge.

Step 2

Fold the cut pieces in half.

Step 3

Cut out petals.

Step 4

Repeat for the whole strip.

Step 5

Prepare white and pink Saracino powder colour and a bowl or painting pallet.

Step 6

Add a little of the powder colours to the bowl. Add clear alcohol and mix till blended. Keep this colour as we will use it later.

Step 6

Take your 30 gauge wire and cut into small pieces.

Step 7

Using the colours and brush paint the petal from one side.

Step 8

Place your wire on the painted petal whilst it is still wet.

Step 9

And cover with another petal so they stick together.

Step 10

Now you can paint it on both sides.

Step 11

Place your petal on a veiner and press gently to achieve a veined effect.

Step 12

They need to have a natural look. Let them dry on a plate or sponge mat.

TIP: If you are in rush you can dry them in the oven at 50C for 10 minutes.

Step 13

Repeat with all petals. The quantity you make depends on the amount of flowers you need.

Step 14

Cut your 20 gauge wire in half.

Step 15

Bend your petals as shown.

Step 16

Fix a few petals around the 20 gauge wire. My flower will have 8 petals.

Step 17

Secure the wires with flower tape.

Step 18

Using yellow Pasta Model, roll a small ball and add to the centre of the flower. Using your modelling tool add texture.

Step 19

Using blue, black and yellow colour powders shade the petals.

Step 20

For the bottom lace, cut the wafer paper into long strips.

Step 21

Using a paper puncher of your choice create a pattern along the edge of each paper strip.

Step 22

In a clean bowl put blue, white and pink powder colours.

Step 23

Using a soft brush shade the edges of the wafer paper.

Step 24

So they look as shown. Don’t aim for all of them to look the same. We want them to look random.

Step 25

Add a tiny bit of water to the bottom edge of the paper and start folding.

Step 26

Connect two pieces together using a little bit of water.

Step 27

Make as many as you require to cover your bottom tier.

Step 28

Take your cake and cover with buttercream to the same colour.

Step 29

Using a spoon, dip it in the cream and dab over the cake to give the textured look.

Step 30

Take the previously mixed colour. There is no need to add more alcohol as it can be used as a dust.

Step 31

And dab over the cake with the brush.

Step 32

Start adding the paper lace. No need to add water if your cake has a buttercream covering.

Step 33

Continue all around the bottom of the cake. Do this twice to give a fuller look appearance.

Step 34

Add the flower randomly where required.

Step 35

Your spring cake is ready!

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EASTER BUNNY IN A BASKET CAKE

Mar 1, 2021 | Cakes, Modelling

Author: MILENE HABIB

FB: SWEET MI-CAKE DESIGN BY MILENE HABIB

Skill level: BEGINNERS

You will need:

Cake drum
Cake with 14cm diameter and 10/12cm high
Chocolate mousse or another filling
Chocolate ganache (3:1 ratio chocolate/cream)
Serrated knife
Spatula
Smoothers
1kg white Pasta Top
250gr white Pasta Model
Modelling tools
3 x 18 gauge floral wire
Floral tape
Cake pop sticks
Small dowel for the bunny support
Cocoa butter
Dust colours: white, brown, skin, pink, black, green and yellow
Soft brushes
Optional colourful chocolate eggs and sprinkles to decorate

Step 1

Using your filling layer your cake.

Step 2

Using your serrated knife carve the cake to a dome shape. This will be the basket when we turn it over. Cover the outside with the ganache.

Step 3

Use a smoother to give the ganache a smooth finish.

Step 4

Turn the cake over and place on your drum. Cover the top with ganache.

Step 5

Using a thin cake board turn the cake back over. Roll out your white Pasta Top and cover the cake.

Step 6

Use a knife to trim away the excess paste.

Step 7

Cover the cake drum. Turn the cake back over and place on the drum. Cover the top and trim off any excess.

Step 8

For the band around the top of the basket roll out white Pasta Top to a long sausage shape. Flatten using a side smoother.

Step 9

Fix the band around the top of the basket. Trim off any excess length.

Step 10

Using your flower wires wrap them together using the florists tape.

Step 11

Using an extruder form three long lenghts of white Pasta Model. Plait as shown. Roll a thin band of Pasta Model to the same length as the plait.

Step 12

Place the wrapped flower wires over the plait. Moisten with a little water and cover the wire with the thin band of paste. You will need to leave a small length of wire protruding from each end ready for mixing into the cake.

Step 13

Bend as shown to the width of your basket.

Step 14

Insert two plastic straws into the top of the cake and slide the wires into each.

Step 15

Using your Pasta Model roll a pear shape for the rabbit’s head.

Step 16

Using your finger press a dent into the top of the face to form the eye area.

Step 17

Using a modelling tool form a groove for the chin.

Step 18

Use your thumbs to press gently to form the eye sockets.

Step 19

For the body roll a smaller pear shape and flatten the bottom larger end.

Step 20

Fix onto the top of the basket.

Step 21

Use your fingers to form a dent in the top of the body ready for the head. Insert a wooden skewer through the body leaving the top exposed to fix the head. Roll out two equal pieces of Pasta Model to form sausage shapes for the arms.

Step 22

Use a sharp knife to form the paws.

Step 23

Fix each arm to the body as shown. Blend to smooth out the joints.

Step 24

Blend the back of the arms also.

Step 25

For the fluffy chest roll a sausage shape of Pasta Model and roll each end to a point.

Step 26

Fix to the chest area. Using a modelling tool add texture to give the hair appearance.

Step 27

Fix the head onto the skewer in the body.

Step 28

For the ears roll a long sausage shape of Pasta Model and flatten. Cut in half.

Step 29

Pinch with your thumbs to give shape.

Step 30

Fix the ears to the top of the head using a little water if required.

Step 31

Add a little character to the rabbit by bending an ear.

Step 32

Using a little water blend the ears to the head.

Step 33

Use a ball tool to form eye sockets.

Step 34

Using a ball tool form a dent for the nose.

Step 35

Roll three balls of Pasta Model. Two round for the eyes. Fix the eyes into the sockets. Shape the third to form the nose.

Step 36

On a plate over a candle melt a little of your cocoa butter.

Step 37

Add a little black powder to the cocoa butter and mix to make the paint. You can add a little white powder if your shade is too dark.

Step 38

Paint the rabbit grey as shown. Leave the insides of the ears white. Using a fine brush paint between the paws with a darker grey paint.

Step 39

Paint the darker grey around each eye to give shading.

Step 40

Paint the nose with your pink powder colour mixed with cocoa butter. Using pink dust and a soft brush lightly dust the cheeks and inside the ears.

Step 41

Mix black powder with cocoa butter and paint the eyes.

Step 42

Use a little white paint to add a small dot to each eye.

Step 43

Using your brown and skin tone powder mix with the cocoa butter and paint the basket as shown.

Step 44

Continue painting around the outside of the basket.

Step 45

Using green and yellow powder mix with cocoa butter and apply to the base.

Step 46

Dab using a wide brush to blend and give the textured appearance.

Step 47

Using brightly coloured chocolate balls or eggs fill the basket.

Step 48

Decorate the board as you would like.

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CUTE EASTER BUNNY MODELLING TUTORIAL

Mar 1, 2021 | Cakes, Modelling

Author: VALENTINE LEO

FB: VALENTINA LEO FORME DI ZUCCHERO

Skill level: ADVANCED

You will need:

Saracino Pasta Model white , fuchsia , skin, tiffany, orange, yellow, brown, pink, light blue, violet and black
Saracino Pasta Bouquet
Gel food colours: pink, yellow and green
Cake gel
Powder colours: yellow, pink, green, black, white and blue
White Pasta Top
Rolling Pin
Dummy 15cm x 10cm and cake board
Smoother
Fine tip brush for eyes and lips
Glue brush
Ball tool medium and small
Primrose mould and cutter
Leaf mould
Smooth plastic knife
Scalpel
Leaf shaping tool
Cone tool silicon
Toothpick
Two brushes for blending
Clear alcohol
Palette
Gauge 22 flower wires
Pointed tools or pin

Step 1

Roll out the Pasta Top and cover the dummy. Repeat for the cake drum. Trim the excess and place the dummy on the cake drum.

Step 2

Use a small amount of Pasta Bouquet to make a rounded end to your flower wire. Dip the end of the flower wire in cake gel and form the Pasta Bouquet around to the shape shown. Allow to dry and then dust with a soft brush and yellow powder colour.

Step 3

Add a small amount of pink colouring to the white Pasta Bouquet. Mix well. Roll out the paste thinly. Using the Primrose cutter cut out the petals.

Step 4

Smooth the edges of the flower and use your silicon tool to form an indent in the centre.

Step 5

Insert the flower wire through the centre of the flower.

Step 6

Allow to dry.

TIP: I bend the end of my wire and use a Saracino tub lid to hang the flowers off.

Step 7

Using green coloured Pasta Bouquet form the bud beneath the petals. Use your fingers to form the shape shown.

Step 8

Use a modelling tool to form the grooves on the bud as shown.

Step 9

Mix some of your yellow powder colour with clear alcohol. Use a fine brush to paint the yellow centre of the flower.

Step 10

Mix a lighter shade of yellow and outline the centre. Use a fine brush and pink powder colour to dust the petals. Take care not to over dust.

Step 11

Repeat the above steps for the flower we need on the wreath. Place in the veiner and add texture.

Step 12

Using Pasta Model roll out a thin piece and cut out the shape you would like for the plaque. Now to give the wreath effect add brown Pasta Model to your extruder and extrude fine strings to place around the outside of the plaque.

Step 13

Fix the primrose we made earlier. Add filler flowers and leaves as required.

Step 14

Mix black powder with clear alcohol. Using a fine brush paint your message. Allow to dry.

Step 15

For the egg basket use brown Pasta Model in your extruder to extrude a thick strand of paste. When extruded use your fingers to twist the strand so it forms a rope. Using the same colour paste roll and cut the rectangle shape for the basket base.

Step 16

Roll out more of your brown paste. Use a sharp knife to cut strands. Fix to the outside of the top of the basket using a little cake gel if required.

Step 17

Add some decorated eggs into the basket.

Step 18

For the torso and the legs use some of your white modelling paste. The Body is to be a pear shape flattened at the chest area. Roll each leg to a sausage shape and then trim the top and form the feet.

Step 19

Insert a cocktail stick into the body ready for the head fixing. Use a sharp tool to add a fur texture to the legs.

Step 20

Roll some of your Tiffany Pasta Model thinly and cut out the skirt. Use a ball tool to add the hem detail.

Step 21

Fix around the body.

Step 22

Roll the violet Pasta Model for the dress. Pinch the hem to form pleats and then re-roll to create the smooth top.

Step 23

Use the same colour to shape the belt and straps. Use a sharp knife to cut out the shapes.

Step 24

Fix to the body as shown. Add two small balls of paste for the buttons.

Step 25

Using skin colour Pasta Model roll a ball. Use the handle of a ball tool make a groove across the centre.
With a finger, apply light pressure to form the nose shape.
Use a Dresden tool to shape the nose
With your thumb or fingers gently push the cheeks outwards.

Step 26

Use a small ball tool to form the dimple either side of the mouth.
Mark the start of the smile with a sharp modelling tool.
Use a sharp tool to mark the smile.
Use a sharp knife to form the mouth.

Step 27

When forming the mouth lift the upper lip to open the mouth slightly.
Use your silicone tool to form the bottom lip.
Use your Dresden tool to form and shape the upper lip. You will need to do this as the previous steps may have pushed the mouth out of line.
Finish off the mouth area modelling with the blunt end of your Dresden tool.

Step 28

Use your fingers to re-shape the cheeks
Open the mouth with the scalpel and slightly pull out the upper lip that may have been pushed down with the previous pressure.
With the handle of the brush press over the top of the nose.
Use the sharp end of the Dresden tool to re-shape the nose if required.

Step 29

With the same tool push up to form the nose tip.
Use the end of a brush to press and start forming the chin shape.
Push the cheeks outwards with your finger or thumb.
Repeat to give a lift to the cheeks.

Step 30

Pinch the chin together using thumbs or fingers.
Use your Dresden tool under the lower lip to create the chin dimple.
Reshape the chin with your fingers by gently pinching.
Use the silicone tool to outline the eyes.

Step 31

Using the same tool, shape the eyelids.
Use a small ball tool to push in the eye sockets.
Remove any excess paste with a knife.
Roll two balls to form the eye balls.

Step 32

Insert the white eye balls into the eye sockets. Blend around the outside using the silicone tool.
Mix black powder colour with clear alcohol. Use a fine brush to paint lines beneath the eyelids. Form the pupil outline. Add a little shade to the top of the eyeball.
Mix your blue powder colour with clear alcohol. Paint the inside of the pupil blue, taking care to give a lighter shade towards the centre.
With the black, paint the eyelashes on the outer sides of the eyes with a fine and tapered line.

Step 33

Repeat on the other side of each eye.
Complete with the lower lashes and with an ultra-thin line paint the perimeter of the eye.
Create a thin tapered strip with the black Pasta Model.
Position each lash over the eye. Cut the excess with a scalpel with an oblique cut upwards.

Step 34

Using the same technique, create the eyebrows with brown Pasta Model.
Roll six tiny dots of white paste. Apply to the eyes as shown using a small amount of cake gel if required.
With the black dye, paint centre of the pupil.
Mix pink powder colour with clear alcohol. Use a fine brush to paint the lower lip.

Step 35

Use the same technique to finish the upper lip.
Mix pink and yellow powder colours. Use a soft brush to dust the forehead, chin, nose and eyelids.
For the cheeks use pink only.
Place the head onto the cocktail stick.

Step 36

Using white modelling paste shape the bonnet with the end of your rolling pin.

Step 37

Pinch each end of the bonnet. Place over the head to check for size.

Step 38

Apply a little cake gel to fix the bonnet and the straps under the chin.

Step 39

Using a sharp modelling tool add texture to give the fur effect around the hood.

Step 40

Using white Pasta Model roll two equal length sausage shapes for the arms. Attach to the shoulders. Use a sharp modelling to add texture.

Step 41

For the ears roll white modelling paste and elongate. Fill the inside with pink paste as shown.

Step 42

Mix yellow and brown modelling paste. Roll into thin tapered shapes.

Step 43

Add texture to the ears. Fix and bend into shape to give character. Add the hair strands applying curl to the ends.

Step 44

Colour Pasta Bouquet with green. Roll out thinly ready to form our leaf.

Step 45

Using a flower wire in the centre form the leaf in the mould. Smooth the outside using a ball tool on a foam mat.

Step 46

Use a soft brush and green powder to dust the leaf.

Step 47

Using green florist tape connect the leaf to the previously prepared flower setm.

Step 48

Attach the plaque wreath to the front of the cake. Mix a little green and yellow gel colour with clear alcohol and using a fine brush paint grass to the perimeter of the cake.

Step 49

Using Pasta Model coloured pink create a bow.

Step 50

Fix the bow to the side of the cake.

Step 51

Place the figurine, basket and flower to the top of the cake. Your cute Easter celebration is ready!

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EASTER CHICKS MODELLING TUTORIAL

Mar 1, 2021 | Modelling

EASTER CHICKS SARACINO MODELLING TUTORIAL

Author: SHEREEN VAN BALLEGOOYEN

FB: SHEREEN’S CAKES & BAKES

Skill level: BEGINNERS

You will need:

Saracino modelling paste in the following colours: pale yellow, light blue, light green, light pink, white, black
Saracino pink powder colour
Flower former or paint palette
Large and small circle cutters
Craft knife and a smooth blade knife
Dresden tool
Medium and small ball tools
Foam mat
Small PME circle plunger cutter
PME blossom plunger cutters
Petunia flower mould/veiner

Step 1

Roll out the light blue paste to approximately 2mm thick and cut out a large and small circle.

Step 2

Use a sharp craft knife and start cutting the edges of the circles and cut some V shapes and then also cut a few edges straight.

Step 3

Gently press each circle into a former so it can dry rounded, ready to use later.

Step 4

To start the large chick, roll yellow modelling paste into a teardrop shape. Trim off the top part so the head will fit nicely on to the body.

Step 5

Roll a small teardrop shape for the chest.

Step 6

Flatten the teardrop shape using your finger and use the back of your Dresden tool to texture this piece of icing.

Step 7

Fix the textured piece to the front of your chick and roll out a small piece of light pink modelling paste.

Step 8

Flatten the pink ball and fix to the top of the body. Roll 2 smaller pieces of yellow paste into teardrop shapes for the wings. Flatten using your finger.

Step 9

Use your Dresden tool to make little wing indents.

Step 10

Mark 3 on each wing

Step 11

Add the wings to the body.

Step 12

For the bow – roll a long rectangle shape and cut so you have straight edges. Find the middle of the rectangle and pinch it with your fingers to make a dent for the middle of your bow.

Step 13

Turn the bow over and on each end of the bow gather the paste as you would do with fabric

Step 14

Bring one side up and over into the centre. Repeat for the other side.

Step 15

Roll and flatten a little oval piece of pink paste for the centre.

Step 16

Glue the little piece over the middle of your bow. Use your Dresden tool in the middle of the centre piece to add texture.

Step 17

Add the bow to the side of the neck on your chick. Roll a ball for the head.

Step 18

Shape the head a bit so it’s smaller on top and wider at the bottom and add your head to the body.

Step 19

Use a medium ball tool to create some eye sockets. Smooth the edges slightly on the eye sockets to ‘soften’ the look a bit

Step 20

Use a smaller ball tool to make little holes for the eyes

Step 21

Roll 2 small balls of black modelling paste for the eyes to fit in the smaller holes. Add the eyes to your character.

Step 22

For the beak, cut out a small circle from dark yellow.

Step 23

Gently fold this circle over and pinch each side, leaving the centre open a little bit.

Step 24

Add the beak to the face, I used a ball tool to press it in place. Use the back of your craft knife for each side of the beak to make it more defined.

Step 25

Use the scoop side of the Dresden tool to make little dimples each side of the beak

Step 26

Roll 3 small pieces of yellow icing and press them together for some feather effect on the sides of the face.

Step 27

Trim the larger side of these feathers and glue in place on the side of each cheek. Roll a thin white piece of paste to add to the top of the chick’s head.

Step 28

Glue the white piece in place as a head band.

Step 29

For the ears roll out 2 white pieces of paste. Use a foam mat and ball tool to indent the ears, roll the ball tool up and down the ears.

Step 30

Trim off the bottom of each ear. Pinch the base slightly to fold it in a little bit

Step 31

Add the ears to the headband on your chick. Add some little feathers between the ears

Step 32

Using pink Saracino dust and a soft brush dust the inside of the ears and the cheeks.

Step 33

Roll 3 small pieces of light green paste into little teardrop shapes. Use the back of your Dresden tool to indent each shape to make little leaves.

Step 34

Use a small blossom cutter and a petunia mould to make some flowers. Press the flowers in the mould to give them extra texture

Step 35

Add the leaves and flowers to the head next to the ear

Step 36

For the legs, roll 2 pieces of dark yellow paste with a wider part on each end. Press the wider part flatter and bend the leg up

Step 37

Use the blade of a knife to mark the foot of the chick. Mark each end of the foot

Step 38

Trim each end with a craft knife so you have a V shape. Turn the foot over on your finger and mark it the same underneath

Step 39

Add the legs to the character

Step 40

Using a small ball tool mark each eye and add some small white balls to the eyes.

Step 41

For the body of the baby chick roll a ball of light yellow paste and shape into a pear shape. Cut off the top ready for the head. Roll two teardrop shapes and press with your finger to form the wings.