PIRATE SHIP CAKE TUTORIAL

PIRATE SHIP CAKE TUTORIAL

Oct 6, 2021 | Cakes, Modelling

Author: MARTA KIZINSKA-BRZOZA

FB: CAKE FACTORY BY MARTA

Skill level: INTERMEDIATE

You will need:

  • A dummy or cake
  • Cake drum
  • Saracino Pasta Top (blue, tiffany, white) to cover dummy / cake and cake drum
  • Saracino Pasta Model (brown, orange, blue, green)
  • Airbrush
  • Airbrush colours (brown, black)
  • Rolling pin
  • Modelling tools
  • Smoother
  • Silicone mould shells
  • Scalpel
  • Long and short toothpicks
  • Saracino Wafer Paper 0.27
  • Water
  • Brush

Step 1

Combine the white, tiffany and blue Pasta Top and mix. Dont worry about mixing too well as we want a marble effect.

Step 2

Cover the cake board.

Step 3

To cover the dummy / cake use the coloured Pasta Top. If you need to dust the work surface with cornflour before rolling the fondant to prevent it sticking. Lightly moisten the dummy or cake using water or cake gel so that the fondant sticks.

Step 4

For the shells to the side of the cake roll small balls using three different colours. Use your ball tool to create an indent and hollow out to form the curved shape.

Step 5

Attach them randomly to the cake and board.

Step 6

For the seaweed roll long sausage shapes from two shades of green Pasta Model. Use your fingers to flatten.

Step 7

Twist them into a seaweed shape. Fix them to the cake as you wish.

Step 8

For the waves use the remaining coloured Pasta Top. Weigh out pieces of 18-30g and roll each of them to a long teardrop shape. Again this does not have to be perfect as we want to achieve a random sea look.

Step 9

From the narrow end roll into a snail shell shape.

Step 10

Bend and shape the waves randomly to give a flowing sea feel. Fix to the top and sides of the cake using a little water or edible glue.

Step 11

Using 500g brown Pasta Model model the shape of the boat. 

Step 12

Use your scalpel to cut out a rectangle shape for the hollowed out deck area.

Step 13

Roll thin strands of brown paste. Flatten gently and cut into strips to attach to the back of the deck area. We want to achieve a wooden plank effect.

Step 14

Use your Dresden tool to apply a wood look texture to the ship. 

Step 15

Roll out a 3cm wide strip of brown Pasta Model. Use a sharp knife to form a turret shape across the top.

Step 16

Using a little water fix to the bow and stern of the ship cutting the piece to the length you need. Using a ball tool make indentations in the front for the port holes.

Step 17

For the cannon shutters shape 8 small squares and fix them to the sides of the ship pressing with point shapers.

Step 18

Roll a 3cm long sausage shape and cut into two. Fix vertically on the back end of the ship. Roll a thinner sausage shape and fix over the two vertical pieces.

Step 19

For the mast pads roll 1.5cm long sausage shape and divide into three equal parts. Roll a thin strip and fix around the top of each mast base. Fix the mast bases to the front, middle and back as shown.

Step 20

For the two front handrails roll a 1cm diameter sausage shape 3cm long and cut in half fix to the deck as shown. Roll a thinner piece and divide into two and stick to the top of each post to form the handrail.

Step 21

For the steering wheel support roll a 3cm long sausage shape slightly narrower at the top end. Mark 3 grooves around it. Fix between the handrails.

Step 22

Using a thin line of rolled paste form a round steering wheel.

Step 23

Add 8 small lengths of thin brown paste to the wheel meeting in the centre. Use a sharp modelling tool to mark small holes at the joining points.

Step 24

Attach the wheel to the upright column.

Step 25

Work your brown paste until it is soft. Cover three wooden skewers with the paste. 

Step 26

Insert each mast into the three bases we fixed earlier.

Step 27

Now prepare the horizontal mast pieces. Cover lengths of wooden skewer and toothpick with the soft brown paste. For this ship I have used 7 mast pieces.

Step 28

Using a little water or edible glue fix each horizontal member to the vertical mast. Roll or extrude a thin line of brown paste. Twist around to give the rope look.

Step 29

Using an airbrush spray with a dark brown. We want to achieve a shipwrecked derelict look.

Step 30

For the sails we need to rip pieces of 0.27 wafer paper to give a torn rough look. Use your airbrush to spray both sides black.

Step 31

Using a little water or edible gluse fix the sails to the masts randomly. We want to achieve a ripped, ghostly, random look. 

Step 32

Place the ship on the cake so that it sits against the waves. If the ship is not sitting well use a little spare paste underneath were it is not seen.

Step 33

To give added dimension and character to the cake add shells. Mix orange and brown pasta model to give a marble effect. 

Step 34

Use a shell mould to make as many pieces as you want for the look of your cake.

Step 35

Add to the look by fixing a few random white ‘bubbles’.

Step 36

AHOY!! We are ready to set sail.

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WAFER PAPER RUFFLES

WAFER PAPER RUFFLES

Oct 6, 2021 | Cakes, Wafer Paper

Author: KATARZYNA RAROK

FB: MACARONAGE

Skill level: BEGINNERS

You will need: 

  • Saracino wafer paper 0.27
  • Saracino cake gel
  • Cake covered in Saracino white Pasta Top
  • Saracino gel colour – pink, yellow and green
  • Saracino dust colour – pink and green – optional for leaf
  • Clear alcohol
  • Gelatin
  • Dresden tool
  • Small brushes
  • Soft flat large brush
  • Scissors
  • Ruler
  • Flower wire gauge 32 and 22
  • Wire cutters
  • Floral tape
  • Posy pick (large)
  • Petal veiners/ cutters
  • Small ball tool
  • Small clear containers/ plastic shot glasses
  • Mini stamens

Step 1

Measure the height of the bottom tier of your cake with a ruler or measuring tape.

Step 2

Mark your measurement on a sheet of wafer paper, mine was 13cm high and I have set 3cm width for the strips – you can go wider if you want to.

Step 3

Use your first piece as a guide to cut out several strips of the wafer paper.

Step 4

Using a small brush apply glue to half of the rough side of the wafer paper. We will need to bend it in half lengthways with the glue side facing out.

Step 5

Your first strip should look like this with the glue side ready to fix to the cake.

Step 6

Fix the first strip vertically to the side of the cake.

Step 7

Repeat to make another bent strip. Add a little glue and fix above the first strip so we now have two ruffles facing outwards.

Step 8

Continue the process trying to keep the gap between strips equal.

Step 9

Continue all the way around the cake. The last pieces will need to be narrower to close the final gap. 

Step 10

For the petal template draw around your flower veiners or cutters with a dark pencil as it will be easier to see the outline under the wafer paper.

Step 11

Place a piece of wafer paper on top of your template and using the small ball tool or back of a brush draw around it applying light pressure, it will give you a slight indentation but wont rip your wafer paper and you will be able to use your template multiple times. Trace the outline of 3 – 5 big petals, 3 medium and 3 small depending on how full you want your anemone flower to be.

Step 12

Cut out all the petals with scissors – you can double or triple layer your wafer paper sheets to cut out a few at a time. Do not go any more in layers as your petals will have rough edges and we don’t want that.

Step 13

Cut all the petals from the bottom narrow end to about half the length. Cut your 32 gauge wires into three pieces equal in length.

Step 14

Apply a little bit of glue – be gentle with the amount – on one side of the cut and place the wire on the glue. We need to leave the other side of the cut dry with no glue as we will lap it over the wire in the following steps.

Step 15

Your wire should be positioned as shown.

Step 16

Cross over the dry side and press over the wire to fix as shown.

Step 17

Cut off the two small triangle shapes. Put the petals aside allowing them a few minutes to dry completely.

Step 18

For the centre of the flower cut your 22 gauge wire in half. Roll the end to a small spiral shape as this will help to shape the centre. Cut a strip of wafer paper to about 10cm by 1.5cm.

Step 19

Apply glue to the strip on both sides.

Step 20

Put your wire with the spiral end on to the strip and start rolling the wafer paper around the wire until you have wrapped the whole strip and formed a rough ball shape.

Step 21

Shape with your fingers to give the centre of your anemone flower.

Step 22

Prepare gelatine, green Saracino powder colour and a small container.

Step 23

Add some gelatine and green Saracino powder colour into the container and mix well to create the pollen look.

Step 24

Apply a little glue to the ball center we created earlier and dip into the pollen.

Step 25

Make sure that the whole ball is covered and set aside to dry.

Step 26

When the petals are dry it is time to paint them. Mix a little pink Saracino gel colour with clear alcohol.

Step 27

Dip the brush into the colour mix and dry the end on a paper towel to remove most of the paint. Brush the petals on both sides. Do not over wet the petals you just want them damp and catching the colour.

Step 28

After painting place in the petal veiner and press firmly to make sure the veins are going to be visible.

Step 29

Remove from the veiner and curl the edges of some petals slightly using the back of your brush to add a little bit of movement to the finished flower. Set aside to dry.

Step 30

Prepare your mini stamens (cut them in half), the florist tape and the centre that should be completely dry.

Step 31

Arrange the stamens around the center. We want plenty to give a dense look. Tape the stamens to the wire.

Step 32

Mix yellow (or black if you prefer) Saracino gel colour with a little clear alcohol.

Step 33

Paint the tips of your stamens to create yellow or black. Leave to dry.

Step 34

When the petals are dry we can dust them using pink powder colour to bring out the veins.

Step 35

Dust both sides of the petals from the bottom to the top. Leave a lighter colour on the edge to give your petals a more natural look.

Step 36

To assemble our Anemone flower start by cutting the tape in half if you are using a full width tape as it will look neater. Wrap the tape around the centre from the base of the ball.

Step 37

Starting with 3 of the small petals, bend the wire at the base of the petal to enable easier assembly and taping.

Step 38

Attach the small petals to the centre spacing them out evenly.

Step 39

Repeat the process with the medium petals, making sure they are positioned in the gaps created by the small petals.

Step 40

Repeat the process with outer large petals. I used only 3 as I wanted it to be more delicate but 5 petals will give you a fuller looking anemone flower. If you want to create the leaf follow the petal steps for cutting out, wiring, painting and dusting. Place the flower into a posy pick and fix into the cake.

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HIDING SQUIRREL CAKE TUTORIAL

HIDING SQUIRREL CAKE TUTORIAL

Oct 6, 2021 | Cakes, Modelling

Author: INA DANDAROVA

FB: ZEE CHICK DESIGNS

Skill level: BEGINNERS

You will need:

Vanilla Cake

  • 8 eggs
  • 1 ½ cups caster sugar
  • 1 cup flour
  • 1 cup Almond Flour
  • 2 tsp baking powder
  • 1 tsp Vanilla Le Supreme food flavouring

Mascarpone cream

  • 500 gr mascarpone cheese
  • 400ml cream
  • 1 cup caster sugar
  • 4 tsp Hazelnut Le Supreme food flavouring

Chocolate Ganage

  • 250gr dark chocolate drops
  • 150ml cream
  • Biscuit crumbs

Other

Saracino Pasta Scultura
Saracino Pasta Top: brown and white
Saracino Wafer Paper 0.60mm
Saracino powder colour: orange, white, yellow, light skin tone, green, pink, red, brown and black  

Step 1

Prepare your ingredients.

Step 2

Whisk the eggs until fluffy then add the sugar and vanilla food flavouring. Mix the dry ingredients seperately. Add them to the wet ingredients and mix briefly. Spread the mixture in a flat baking tray lined with baking paper (my tray is 43cm x 35cm). Place in an oven preheated to 180°C. Bake for 15-17 minutes.

Step 3

Whisk the mascarpone cream, the cream and the sugar together then add the hazelnut food flavouring.

Step 4

For the ganache add the chocolate drops to hot cream and mix well.

Step 5

Cut four 16cm diameter circles from the cake when cooled.

Step 6

Stack the cake layered with the mascarpone cream. From the left over sponge you can add roots on one side and cut a few pieces to add on top of the cake to form a hole. Coat the outside with the ganache (it does not need to be perfect as it will look more natural if it is not).

Step 7

Roll enough Saracino brown Pasta Top to cover the cake. Add some more paste randomly to a few places and use your modelling tool to add texture so it looks like bark. Cover the cake. 

Step 8

For the bark of the log tear wafer paper into thin long strips. Mix brown powder colour with clear alcohol and paint the strips brown.

Step 9

Use the same process to add black to the bark to give a two tone effect. This stage can be messy so you can use gloves.

Step 10

Add the wafer paper strips to the cake when they are still wet as they will easily stick.

Step 11

Use a soft large brush and geeen powder colour to add moss shades. 

Step 12

The final result of the bark texture should look as shown.

Step 13

Draw a few free hand leaves onto wafer paper.

Step 14

Cut out the leaves. Mix orange, yellow, red and brown powder colour with clear alcohol and paint the leaves starting with the lighter colours.

Step 15

Use your Dresden tool to add lines to the leaves.

Step 16

Use your ball tool to curve the leaves on a foam mat.

Step 17

Mix together equal parts of Pasta Scultura and white Pasta Top for the mushrooms and squirrel modelling.

Step 18

Model mushroom stems and caps and use a new clean rough dishwashing sponge to add texture.

Step 19

Insert a toothpick in one of the mushrooms so we can fix it in front of the squirrel.

Step 20

Use a soft brush and light skin tone, orange and brown powder colours to dust the mushrooms.

Step 21

Using the paste mixture model the shape of the squirrel with your hands. The squirrel needs to be to the right proportions to the hole in the top of our cake. 

Step 22

Use your Dresden tool to mark the nose and the mouth.

Step 23

Use the Dresden tool to form ete sockets. Push up to form the eye brow area.

Step 24

Make sure the eyesockets are at the same position on both sides of the head.

Step 25

Roll two equal size balls for the eyes and fix them in the sockets. Define the line over the eyes with your Dresden tool.

Step 26

Use the sharp end of the Dresden tool to add a fur texture. 

Step 27

Make two triangles for the ears and blend them to the head with your Dresden tool.

Step 28

Use scissors and Dresden tool to cut and add the fur texture to the ears.

Step 29

For the arms roll a sausage shape and cut it in half.

Step 30

Fix the arms to the body and use scissors to cut the fingers.

Step 31

Add the squirrel to the cake to check it is the correct size and use tweezers to shape the fingers.

Step 32

Your squirrel should look like this.

Step 33

Remove the squirrel and place on a work board. Dust the squirrel with light skin tone powder colour (always start with the lighter colours and add little by little).

Step 34

Dust the squirrel with orange powder colour.

Step 35

Dust with brown powder colour.

Step 36

Dust with red powder colour and use pink for the nose.

Step 37

Dust the bottom of the body, the ends of the paws and the tips of the ears with the black powder colour. 

Step 38

Mix black powder colour with clear alcohol and paint the eyes using a fine brush. 

Step 39

Add all the elements to the cake – put the biscuits crumbs on the base around the log, fix the squirrel in the hole on the log, fix two mushrooms on the base and the one with the toothpick in front of the squirrel and leaves on the base.

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3D HALLOWEEN PUMPKIN DOLL

3D HALLOWEEN PUMPKIN DOLL

Oct 6, 2021 | Cakes, Modelling

Author: PAULINA LIPOVSKA

FB: BAKE IT MRS LIPOVSKA

Skill level: BEGINNERS

You will need: 

  • Saracino black Pasta Top
  • Saracino orange Pasta Top
  • Saracino white modelling chocolate
  • Saracino pearl ready to use lace paste
  • Saracino black ready to use lace paste
  • Saracino powder colours: Black, orange, brown, yellow, pink, white
  • Saracino cocoa butter
  • Saracino Liquid Shiny confectioners glaze
  • Saracino cake gel
  • Saracino Pasta Bouquet
  • Printed wafer paper sheets with chosen design
  • Glycerine
  • Corn flour
  • Gelatine sheets
  • Dark chocolate ganache
  • Rice Krispies
  • Marshmallows
  • Oil

EQUIPMENT:  

  • Non stick cutting board
  • Rolling pins
  • Paint brushes
  • Silicone brushes
  • Knife
  • Plastic cake dowel
  • Airbrush
  • Bowls
  • Large cake drum
  • Lace mat
  • Cup with hot water and small plate

Step 1

For the base cushion add marshmallow and the butter to a heatproof bowl and melt in a microwave or over a bain marie. Once melted combine with the rice. I try to use a spatula as long as I can. This mixture is extremely sticky so once you put your hand in there is no going back!

TIP: When you put your hand in it, put some vegetable oil on your hand first, it will help against stickiness.

Step 2

Place your rice krispie mixture on the cake board and spread all over. Try to flatten and smooth. The rice on the board should be thick enough to look like a cushion. Make a chocolate ganashe and smooth the surface of the cushion. I used a dark chocolate with a ratio of 2:1 chocolate to cream. Simply chop the chocolate, heat the cream and pour over the chocolate. Wait a minute or two and stir well.

Step 3

Smooth using a spatula or anything similar you like to work with.

Step 4

Now to cover the ganache. Prepare everything you will need as because when your mixture of glycerine and gelatine is ready you will have to work fast.

 

Step 5

Cut the gelatine sheets into small pieces and add to a heatproof bowl. Cover with water. Leave to soak for 5 minutes then turn the leaves over and soak for a further 5 minutes. Make sure all the pieces are soft, otherwise soak for a few more minutes. Microwave in 10 or 15 second bursts stirring after each time until completely dissolved. Repeat 2 – 4 times depending on the power of your microwave. Do not let it boil. Stir in the glycerine and mix well. Microwave again for 10 – 15 seconds. It should be liquid and hot.It is now ready to use but will start to turn to jelly as it cools. If that happens you can microwave it again in 10 or 15 second bursts to keep it fluid.
When your mixture is ready it’s time to put this on your paper. Put your paper on the working mat, take a wide brush and add your gelatine mixture all over trying to make light and smooth strokes. Immediately and carefully flip over your paper and repeat covering with the gelatine mixture. Leave to dry at least 20-30 minutes.

 

Step 6

Once dried it will be a little sticky so I use a big brush and cornflour to dust the paper. You can trim it to your size as it is ready to use. Don’t worry to fold it as it will not break. You can stretch it like real fabric.

Step 7

Add some cake gel to the ganached cushion. Starting on the side, stick the fabric to the ganache folding it into the center of the board. Use scissors if you have to cut any excess. Remember, we want a fabric look so it does not have to be perfect and equal on every side.

Step 8

Prepare some more Rice Krispie mix just like before. 

 

Step 9

Insert the cake dowel where you want the dolls bottom to be. Oil your hands and press the rice mix around the dowel. Form it to a cone shape and try to squeeze it hard to make it more stable.

Step 10

Cover the Krispie mix with ganache.

Step 11

Use the Krispie mix to model two boots. Roll black Pasta Top thick. We do not want it too thin.

Step 12

Cut out the sole shape. Fix it to the boot with cake gel if you need. Repeat this with the second boot.

Step 13

Roll more black Pasta Top. I use a quite thick layer as I don’t want to see the structure of the rice through. Smooth it using your hand.

Step 14

Cut out a flat piece of black Pasta Top and fix it for the heel.

Step 15

Use a stitching tool to add a pattern around the boots.

Step 16

Using a cake lace mat pattern of your choice and the pearl ready made lace mix make the edible lace. Mix well and spread the mixture onto the mat. Bake it according to the instructions on the packaging.

Step 17

Fix the boots on the board. You can stick them using a little ganache. Dust the soles of the boots with white powder to give a worn look. 

Step 18

For the frill to the underskirt make some cuts in the lace. This will help to fix it around the base of the ganached skirt.

Step 19

Fix with cake gel overlapping the cuts.

Step 20

For the skirt roll a long piece of black Pasta Top. Cut the shape of the skirt and fix lace around the base.

Step 21

Dust the lace with black powder.

Step 22

Fix the skirt to the ganache using cake gel. When fixing try to make ‘waves’ just like a fabric would appear.

Step 23

Using black Pasta Top cover the top of the dolls body. Fix another piece of lace to cover the joint.

Step 24

For the head make more Krispie ricde mix and shape this into a ball. Use a pencil to roughly draw the position of the nose, eyes and mouth.

 

Step 25

Cut out the eye sockets.

Step 26

Cover the head with ganache. Using a silicone shaping brush and white modelling chocolate add the shape of the face. First knead and roll a small sauasage shape and put it in the middle of the forehead.

 

Step 27

Using the silicone brush smooth the edges and shape a nose.

Step 28

Repeat this step for the eyes, mouth and cheeks. Use a small amount of modelling chocolate and smooth it with the silicone brush. You will see where you need to add more to achieve the shape. Allow to harden. 

 

Step 29

Using the modelling chocolate shape it to a pumpkin stem. I used my brush handle to hold the shape. Leave it to harden.

Step 30

Prepare everything you need to cover the head.

 

Step 31

Roll orange Pasta Top. Use a small ball of the paste to carefully push it into all the curves.

Step 32

Form the eye sockets.

 

Step 33

Using the silicone brush shape the lips and cheeks.

Step 34

Knead white modelling chocolate and roll into two small balls. Add them to the eye sockets.

 

Step 35

For painting the eyes, boil water and pour it into a small cup, put a plate over it and place a small amount of cocoa butter and allow to melt. Prepare your dust colours.

Step 36

Knead orange Pasta Top well and shape it to add eye lids. Use your finger to smooth it out. Mix brown powder with the cocoa butter and paint the iris. Let it dry

Step 37

Mix black powder colour with cocoa butter and paint the pupil and let it dry for a second. With the brown and yellow colours paint the remainder of the iris. Use a little white paint to add reflection.

Step 38

Your eyes should look like this.

Step 39

Prepare dust colours for shading the face. Use your imagination and add colours where you feel they should be. I used orange colour in all the creases and added darker shades.

Step 40

We want to achieve a shaded look as shown.

Step 41

Dust the pumpkin stem. When the face is ready, fix the stem to the top of the head with a small piece of well kneaded white modelling chocolate.

Step 42

Use a silicone brush to smooth it out and blend to the head.

Step 43

For the arms make more Krispie rice mix and shape them as shown. Fix them with chocolate ganache.

Step 44

Roll black Pasta Top and cut a rectangle shape. Cover the arms. Roll the edge up to form an egde to the sleeve.

Step 45

I made a rabbit toy for my pumpkin doll. I fixed the head with chocolate ganache. I then modelled a bigger piece of the chocolate into a teardrop shape and fixed it under the head.

Step 46

Using a sharp ended tool add a fur texture.

Step 47

Repeat the process for the two rabbit legs.

Step 48

For the pumpkin dolls glove roll orange Pasta Top into two sausage shapes. Model two ends to make it look like hands. Cut out a small triangle to form a thumb. Mark the fingers.

Step 49

Fix the gloved hand in position so it looks like she is holding the rabbit.

Step 50

Repeat for the other hand. Now make and fix the hands of the rabbit.

Step 51

If you find any imperfections in your pillow these can always be disguised by adding flowers or foliage. 

Step 52

The head should be dry enough so when you push it onto the dowel it will not break. First step is to position where you want the head. I then made a small hole with a knife. Place over the dowel and gently push the head down until it meets the body.

Step 53

For the collar make some white pearl lace. 

Step 54

Fold it over in half and shape to a fan.

Step 55

Add a little cake gel between the body and the head and fix the first layer of lace. I made two layers to give it a fuller look.

Step 56

And for my final step I used an airbrush to apply a layer of Liquid Shiny glaze to the whole piece. This is not essential but gives a lovely finished look. 

Step 57

Voila! Your amazing 3D pumpkin girl doll is ready!

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SNAIL QUEEN 3D CAKE TUTORIAL

SNAIL QUEEN 3D CAKE TUTORIAL

Sep 2, 2021 | Cakes

Author: JANE LASHBROOK

FB: FABOUSLY FONDANT

Skill level: INTERMEDIATE

You will need:

  • Saracino Dark chocolate drops
  • Saracino white and green Pasta Top
  • Saracino modelling chocolate
  • Saracino Pasta Model: white, skin tone, light blue
  • Saracino gel colours: blue and red
  • Airbrush colours blue, mother of pearl
  • Saracino dust colours: red, white, blue, brown, skin
  • Saracino liquid shiny
  • Cream for ganache
  • Rice krispie mix
  • Cake drum or wooden board
  • Cake 

  • Wooden skewers

  • Hot glue gun

  • Armature wire

  • Dresden tool

  • Bulbous tool

  • Ball tool

  • Rolling pin

  • Craft knife

  • Frill cutter

  • Paintbrushes

  • 6mm threaded rod 9inch long, 2 nuts and washers

Step 1

Start by making the head. Take some Saracino skin tone modelling paste and roll it into an egg shape. You can use a small piece of paste to support the head while you work. Using a ball tool, make 2 eye sockets. Soften the edges with a Dresden tool.

Step 2

Make an indent with the Dresden tool for the top of the nose.  With your fingers squeeze paste together to shape the nose.

Step 3

Using your Dresden tool form the nostrils and shape the details for the nose.

Step 4

With your fingers push up to form the cheeks and blend them in using the Dresden tool.

Step 5

Cut a line to create the mouth with a craft knife.

Step 6

With the Dresden tool shape the bottom lip.

Step 7

Shape the top lip. Add a little more paste if needed. Add extra details to the face around the cheeks and mouth to your desired effect.

Step 8

Use your fingers to pinch and shape to bring out the chin.

Step 9

Make 2 small balls of skin tone modelling paste and place in the eye sockets.

Step 10

Blend the eye into the socket. Use a Dresden tool to shape the eyebrow area.

Step 11

Using the craft knife, cut to form the eyelid.

Step 12

Blend in the bottom lid, then repeat for the second eye.

Step 13

With the Dresden tool shape in high eyebrows.

Step 14

Cut a wooden skewer down to around 10 inches in length. From the top measure down roughly 2 1/2 inches. Wrap a length of armature wire around as tight as you can. Add a good amount of hot glue to keep it in place.

Step 15

Add edible glue to the skewer and wrap skin tone modelling paste around, blending in joints with your fingers.

Step 16

Mould the neck, shoulders and breasts into shape with your fingers and the Dresden tool, adding all the details as shown. You can add and blend more paste if needed. Don’t worry about the size of the waist at this time.

Step 17

Shape skin tone modelling paste into a baseball bat shape. At the thin end flatten into a spoon shape. Using small scissors or a knife cut to form fingers.

Step 18

With your fingers gently roll each of the fingers into shape, then use the Dresden tool to add details.

Step 19

Cut the arm wires to roughly 3 inches in length and bend the wires back from the shoulders. Cover the wires in glue and feed the arms up over the wire. Blend at the shoulders. The arms will be covered so don’t worry about any imperfections.

Step 20

With the drum board, drill a 6mm hole off center. Put the threaded rod in and fix with nuts and washers, tighten with a spanner.

Step 21

Cover the threaded rod with modelling chocolate or alternatively cover with a straw.

Step 22

Stack cake using your filling of choice, carve the cake into a round shell shape.

Step 23

With the crumbs from the carving mixed with ganache make a cake pop mixture. I like to call this ‘cake putty’. Form the swirl on the side of the shell. The back of the shell can be any of design you wish.

Step 24

Cover the carved cake in ganache and leave to set or chill in the fridge.

Step 25

Using a marshmallow and rice krispie mix, make the shape of a duck body with a hump on its back. Add a skewer while it’s cooling. Alternatively this piece can be made of cake if you wish.

When cooled, stick to the cake with ganache and cover with ganache. Leave to set.

Step 26

Blend together equal amounts of modelling chocolate and white pasta top.

If too hard, place in the microwave for a few seconds to soften it then knead into a soft pliable paste.

Step 27

Roll out and cover the cake, you can cover it in two pieces if this makes it easier. Smooth into the swirl of the shell, gently manipulate the paste into all the crevices with your fingers. 

Don’t worry about the finish on the duck shaped body as it will be covered.

Step 28

Using a Dresden tool gently shape in the swirl. 

Step 29

Then make the details on the shell body with lines and dents. Have fun with this bit.

Step 30

Paint inside the shell with brown and white dust mixed with a little water. Take some of the red modelling paste and roll out. Cut to a semi circle, stick using water or edible glue to the front as shown.

Step 31

Mix Saracino modelling paste with red and blue gel colours. Alternatively add colouring to pre-coloured paste. Keep adding until you reach your desired colour, keep in mind the blue has to be dark.

Step 32

Cover the board with green Pasta Top. Use a hard stiff brush to give texture.

Step 33

Start painting the shell with white, brown, blue and skin tone Saracino dust colours mixed with a little water or alcohol. Start from the center with a little brown and gradually paint around the swirl using different colours.

Step 34

With the brown dust and a fine brush paint in the lines.

Step 35

To achieve the blue swirl airbrush with blue colour.

Step 36

Using the mother of pearl airbrush colour, airbrush the shell completely to give it a lovely sheen.

Step 37

Take some of the blue modelling paste and roll it out thinly, cut out circles with a frill cutter. You will need to make lots of these.  Alternatively you can use a cookie cutter.

Step 38

Using a bulbous tool, roll back and forth creating a frill.

Step 39

Starting from the tail work your way along the body fixing with water or edible glue.

Step 40

Adding each frill on top of another until you reach the front, stagger the layers up as shown. Some will be covered.

Step 41

With some of the light blue Saracino modelling paste roll out and cut out a large circle, pinch at one end and make some folds. Cover the hump up into the shell.

Step 42

Take your modelled torso and with a little edible glue fix it on the cake. If needed trim the waist to fit and add a little paste to fill and blend the joint.

Step 43

Roll out the light blue modelling paste (not too thinly) into a large circle, cut an off centre hole and add a few creases.

Step 44

Glue to the model. Position the joint on top of the hump, blend in enhancing the pleats with a Dresden tool.

Step 45

For the back of the dress make a long frill from light blue modelling paste and roll it up.

Step 46

Roll out red modelling paste thinly and cut four fine strips for ribbons. Fold two in half and make four separate loops with the other two.

Step 47

Roll a light blue frill and fix around the bottom of the dress. Carefully fix ribbons in place with a little glue. 

Step 48

Add red and blue frills to the wrists.

Step 49

Roll out the light blue modelling paste into two fan shapes a little larger than the length of the arms. Glue to the arms adding creases and trimming off the excess. Add red ribbon strips at the wrists and upper arms.

Step 50

Roll out the dark blue modelling paste and make apron shapes for the bodice front and back.

Step 51

Stick to the body with edible glue. Trim and shape to the body blending in the joints with your fingers and Dresden tool.

Step 52

Glue a little bow to the front of the bodice and glue the rolled frill on top of the hump.

Step 53

With brown and skin tone powder colour start to dust around the eyes and brows.

Step 54

Paint an eyelash line with brown dust mixed with a little water, add white dust to lids.

Step 55

Dust her cheeks with red dust.

Step 56

Paint her lips with red dust colour mixed with a little water, blend around with skin tone dust colour.

Step 57

Trim the neck down to desired size and add a little glue then attach the head.

Step 58

Roll two tapered sausage shapes and curl them to make two swirls.

Step 59

Cover the head with a little red paste, then use your Dresden tool to give the effect of hair texture. Fix the two swirls to the side of the head.

Step 60

Make two antennae out of skin tone modelling paste and glue to the top of the head, very gently dust them with skin and red colour powders.

Step 61

Dust the neck, hair, clothes and board to give shadow, depth and highlights. Using Saracino liquid shiny, paint the antennae, lips and the red underside.

Your Snail Lady is ready!

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