SUMMER MODELLING TUTORIAL

SUMMER MODELLING TUTORIAL

Jun 1, 2021 | Modelling

Author: Angelika Chwyc

FB: Angelika Chwyć – SugarArt – Artystyczne Dekoracje Cukiernicze

Skill level: INTERMEDIATE

TIP:

Remember!

  • When we mix colours they become a shade darker after some time / during work and drying. Take this into account especially when blending your skin tone
  • To protect the paste from drying out, pack it into a bag and take out only as much as you need each time
  • Before using the paste always knead well to make more workable and smoother to use

You will need:

  • Nude – a combination of Saracino Pasta Model and Saracino modelling white chocolate in a 1:1 ratio.

  • For colouring I used a copper Saracino powder for my chosen skin tone. You can use any colour you wish.

  • Head 20g 

  • One leg 8g 

  • Torso 15g 

  • One hand 3g

  • Red Pasta Model approx 5g

  • Brown Pasta Model approx 30g 

  • Green and black Pasta Model – a small amount for the eyes and their finish

  • Powder colours – black or brown and pink or red

  • Gold powder colour

  • Green powder colour for the eyes

  • Kitchen scale

  • Non-stick silicone mat

  • Non-stick silicone roller

  • Scalpel

  • Knife

  • Ball tool with a diameter of 10mm and 1mm

  • Brush (soft for shading) 6mm or similar

  • Contour brush

  • Toothpicks

  • Wooden skewer

  • Water

  • Corn flour

  • Latex / nitrile gloves

  • Wet wipes

  • Dry wipes

Step 1

For the head roll an oval shape.

Step 2

Then place your thumb on the underside at a slight angle. Use your index finger to bend and flatten / shape the top a little.

Step 3

Approxiamtely 1/3 from the top, press a wide indentation with your finger for the eye area.

Step 4

Shape so the groove slightly extends over each side.

Step 5

Use your fingers to shape the chin area.

Step 6

The head of the figurine should have a slightly triangular shape to the chin area.

Step 7

Use a ball tool to form eye sockets.

Step 8

For the nose place a small ball below the eye area.

Step 9

Using a cocktail stick blend a little paste upwards. You can also use a modelling tool if you prefer.

Step 10

Repeat to the sides of the nose. 

Step 11

Using a modelling tool or cocktail stick form two nostils.

Step 12

For the mouth area mark the dimples shown in the photo. Ideally these should be halfway between the nose and the base of the chin.

Step 13

Use the side of a modelling tool to add more shape to the chin below the dimples.

Step 14

Doing this will push paste upwards to add to the mouth area.

Step 15

Roll a little red Pasta Top to the shape shown and add to the mouth. Be careful not to add too much paste or the lips will be too big.

Step 16

Use a cocktail stick to spread the paste to the corners of the mouth.

Step 17

Roll two small balls of Pasta Model. Add them to the eye sockets as shown using a little glue if required. In order for the face to look attractive it is good practice to have the gap between each eye the same width as one eye. This way proportions are well balanced. Now add two dimples to the cheeks.

Step 18

Using the coloured Pasta Model fix the small upper eyelids

Step 19

Roll two balls for the eye colouring. Fix using a little glue and paint around the edge using a fine paintbrush.

Step 20

Roll two smaller balls of black paste and fix for the pupils. Roll a thin line of black Pasta Model and fix above each eye for the eyelashes.

Step 21

Repeat a similar procedure for the eyebrows.

Step 22

Use red or pink powder colour and a soft brush to add blush to the cheeks. Be careful not to add too much. It is easier to add more if needed than remove too much!

Step 23

For legs roll two sausage shapes slightly wider on one end.

Step 24

Halfway up each leg roll with your finger to form the knee area. Repeat 1/3 from the bottom for the ankle and to form the foot.

Step 25

Gently bend to form the foot.

Step 26

Using your thumb and forefinger model the heels.

Step 27

As our character is sitting with crossed legs bend the legs at the knees and place them on the board crossed as shown.

Step 28

For the torso begin with this shape.

Step 29

Roll the paste in your fingers to form the neck shape to the proportions shown. Bend it forward slightly.

Step 30

Insert the wooden skewer through the torso. When inserting gently twist the skewer and keep the shape of the torso.

Step 31

Place the torso over the top of the legs inserting the skewer into the base below. You do not need to blend the torso and legs together as the area will be covered with the skirt.

Step 32

Roll out red Pasta Model thinly and cut a rectangle of 2 x 20cm. Then fold pleats to create a frill.

 

Step 33

Using the same paste cut a thin strip for the waist of the skirt.

Step 34

Using the same paste cut a rectangle shape for the top. Fix around the chest area. 

Step 35

We form the arms and hands similar to the legs. Use your finger to roll the elbow and wrist area leaving paste for the hand.

Step 36

For the thumb use a scalpel or sharp knife to remove a triangle of paste from the hand. Remember to leave sufficient paste for four fingers.

Step 37

Use the back of a cocktail stick to form three grooves for the fingers. Do not cut through all the way.

Step 38

When you do this the palm will spread. Use your fingers to lengthen and thin the fingers. 

Step 39

Bend the left arm at the wrist.

Step 40

Bend the right arm at the elbow. Fix both arms to the shoulders. The right arm can be temporarily supported using a cocktail stick until dry.

Step 41

Blend each arm into the shoulders. As we have used Modelling Chocolate in our mix this will assist with flawless blending.

Step 42

Trim the timber skewer in the torso to a shorter length. Fix the head onto the neck at the required angle.

Step 43

Roll a piece of flat brown paste large enough to cover the back and top of the head.

Step 44

Fix to the head and add lines using a modelling tool, cocktail stick or knife.

Step 45

For the ponytail roll a longer piece of brown paste. Add lines. 

Step 46

Shape the ponytail as you would like.

Step 47

Repeat this for the fringe and fix them to the head.

Step 48

Dust the hair using brown or black powder to give shade and definition. Do the same to the arms and legs using a shade darker than your chosen skin colour. You can add accessories to the figure such as a bow to the hair or flowers to the dress. 

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KAWAII BIRTHDAY CAKE

KAWAII BIRTHDAY CAKE

Jun 1, 2021 | Modelling

Author: SHEREEN VAN BALLEGOOYEN

FB: SHEREEN’S CAKES & BAKES

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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PEONY FLOWER TUTORIAL

PEONY FLOWER TUTORIAL

Apr 30, 2021 | Flowers

Author: Barbara Burzynska

FB: Cake Land By Basia

Skill level: BEGINNERS

TIP:

You may find the flower paste a bit sticky. Use corn flour to prevent this.

You will need:

  • Saracino flower paste Pasta Bouquet

  • Saracino colour powder yellow and green

  • Flower wires gauge 26

  • Small peony cutters by The Crafty Cutter Lady 

  • Medium and large peony veiner by Sugar Art Studio 

  • Work board

  • Deep plastic teaspoons

  • Powder coloiurs light, dark green and gold

  • Powder brush

  • White lily flower stamens

  • Florist tape

  • Dresden tool

  • Flower foam mat

  • Work board with grooves  

  • CelCakes

  • Paper towel

  • Scissors

  • Drying foam 
  • Leaf cutter
  • Ball tool 
  • Leaf veiner 

Step 1

For the middle you need about 6g of green paste, divide it into 3 parts and form it into a cone.

Step 2

Add a little glue to the end of your wire and insert into the cones. Leave to dry completely (about 10 hours).

Step 3

Prepare three sizes of peony cutters: small, medium and large.

Step 4

Colour your white Pasta Bouquet with yellow. Roll on your board over the groove and using the smallest cutter cut out 3 petals.

Step 5

Twist the wire into the petals about 3/4 length of the petal.

Step 6

Dust your veiner with corn flour. Place your petal on the veiner and gently press to achieve the structure.

Step 7

Your petals should look like this. 

Step 8

Using your Dresden tool drag it along the petal at various intervals from the top to 1/3 of the petal length. Repeat the action for the next two.

Step 9

The edge of the petal should be curled and raised.

Step 10

Put the petals on teaspoons and let them dry completely.

Step 11

Using medium size cutter cut out 12 petals and follow the steps above with veining and adding a flower wire. Make sure you keep the petals covered with film while making each one.

Step 12

And again follow the steps to make large petals. We will need 7 of these. 

Step 13

Place the petals as follow: 3 smallest petals – 5 medium petals – 7 large petals – 7 medium petals. Let them all dry. Drying time depends on humidity.

Step 14

Prepare a piece of paper towel, brushes and powders and pre-prepared cones. Mix both green powder colours. 

Step 15

Starting from the bottom darken all the cones as desired. 

Step 16

Apply a little maroon powder on the brush.

Step 17

Lightly powder the top of each cone with the maroon powder.

Step 18

Using your yellow powder and a brush dust the tips of the stamens. Turn over and make sure you cover all sides. 

Step 19

Cut the stamens in half.

Step 20

Fix the dried cones together and cover them using green floral tape. 

Step 21

Using floral tape start adding stamens.

Step 22

Work all the way around to achieve this look.

Step 23

Prepare the smallest size petal and bend the wire slightly. Attach to the stem using florist tape as shown.

Step 24

Add another two smallest petals.

Step 25

Prepare five medium size petals, bend the wire a little at the petal and repeat as in step 23.

Step 26

Prepare seven largest size petals, bend the wires a little and repeat step 23.

Step 27

Prepare last seven medium size petals, bend the wires a little and repeat step 23. 

Step 28

Your peony should look like this. 

Step 29

Colour your white Pasta Bouquet with green powder. Roll on your board and use a cutter to cut out a leaf.

Step 30

Twist the wire up to 3/4 of the leaf and place on the veiner. Press the top of the veiner to achieve the texture.

Step 31

Using ball tool smooth the edges. 

Step 32

Place on the foam and let it dry for few hours.

Step 33

Using green colour powder dust the leaf. Also use some claret powder to dust the edge of your leaf.

Step 34

Using green floral tape fix the leaf to the flower. 

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THE SYRIAN KETMIA HIBISCUS FLOWER

THE SYRIAN KETMIA HIBISCUS FLOWER

Apr 30, 2021 | Flowers

Author: Katarzyna  Koczorowska

FB: Katarzynka Sztuka Cukrowa

Skill level: BEGINNERS

TIP:

You may find the flower paste a bit sticky. Use corn flour to prevent this.

You will need:

  • Flower paste Saracino – Pasta Bouquet
  • Non stick board with grooves for petals / leaves
  • Florist wires white gauge 26
  • Florist tape – green
  • Saracino colour dust – green, yellow and white
  • Non- stick rolling pin
  • Cutter & veiner for hibiscus flower
  • Cutter & veiner for leaves
  • Small 3cm star cutter
  • Foam pad
  • Paint brushes
  • Ball tool small
  • Kitchen paper

Step 1

Thinly roll out white Pasta Bouquet over the grooves on your rolling board. Cut out petals with the cutter. Make sure the groove is in the middle.

Step 2

Insert a white florist wire into the groove half way into the petal.

Step 3

Move the petals to a foam mat. Thin the edges of the petal using your small rolling pin.

Step 4

Make sure the veiner is very well dusted with icing sugar or cornstarch.

Step 5

Place a petal on the veiner and make sure the petal is pressed well into all grooves.

Step 6

Place the other half of the veiner on top of the leaf. Bend it to make it easier.

Step 7

Press together. Bend it again to remove.

Step 8

Your petal is ready. You will need 5 for each flower. 

Step 9

Place your petals on a contoured foam mat making sure the edges are rounded.

Step 10

For the centre of the flower roll a ball of paste. Use your fingers to roll and form it onto the flower wire. Roll it in your hands to make smooth.

Step 11

Your rolled centre piece should be approximately half the length of the petal as shown in the picture. 

Step 12

Use a little water to dampen the paste. Dip into semolina flour to give texture. 

Step 13

When dried dust using white powder colour. Using yellow mixed with a little green lightly dust the lower three quarters of the centre.

Step 14

Using the same yellow and green dust mixture lightly dust the centre spine of the petals fading the colour as you dust outwards.

Step 15

Using the green florist tape start wrapping around the wire of the centre. Add a petal and tape together.

Step 16

Add petals. All are to be at the same level and each flower will need five petals.

Step 17

This is how your flower will look with the five petals all taped together.

Step 18

Wrap the tape to the end of the stem.

Step 19

For the calyx mix Pasta Bouquet with a little green powder colour. 

Step 20

Roll thinly on a board and cut out using a calyx or petal cutter.

Step 21

Use your ball tool on a foam mat to press and roll the calyx into shape.

Step 22

Press the flower centre wire through the calyx. Press the calyx firmly to the underside of the flower but be careful not to lose the nice curved shape we formed.

Step 23

Hang upside down and allow to dry.

Step 24

For the leaves roll some of the green Pasta Bouquet on your grooved board. The paste needs to be rolled over a groove.

Step 25

Cut out the leves and use a modelling tool to remove any rough edges. 

Step 26

Place the leaf on a leaf veiner and insert a gauge 26 wire into the centre. You may find it easier to lightly twist the wire as you insert.

Step 27

Press the top veiner onto the leaf. Remove from the veiner and lay onto a contoured foam mat to give shape.

Step 28

Dust the centre using green colour. Use yellow and white dusts as you are working out from the centre blending into the green centre.

Step 29

Using the green and yellow powder colour dust the calyx and the stem.

Step 30

Tape each leaf stem using green florist tape.

Step 31

Start fixing together by placing a flower at the top. Then fix three leaves. Continue to form the stem of flowers and leaves.

Step 32

Using florist tape fix the flowers and leaves together with leaves fixed between flowers as shown.
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SEA THEMED WEDDING CAKE

SEA THEMED WEDDING CAKE

Apr 6, 2021 | Cakes, Modelling

Author: Enrique Rojas

FB: HAVE SOME CAKE

Skill level: BEGINNERS

A different kind of Wedding Cake. This tutorial is about textures inspired by live coral reef and the ones washed ashore and dried. On the bottom tier we have a heavily textured tier that reminds you of pieces of coral dried and eroded by the elements. On the middle tier there is a more organic recreation of a live coral as found in reefs and at the top, the tier is textured to simulate sand at the bottom of the sea. The cake is finished by two octopus climbing around it. I went all white because it gives the design a more sculptural/ethereal feeling and because it is a thematic design.

You will need:

  • SARACINO white Pasta Top
  • SARACINO white Pasta Model
  • Rolling Pins
  • Ball Tool
  • Scriber Needle
  • Dresden tool
  • Veining Tool
  • Coarse Brush [Kemper] Tool
  • Pointed Rolling Pin
  • Zig Zag Edge Pottery Spatula
  • Sugarworks Shaper : Pointed Chisel (Light Blue)
  • Sugarworks Shaper : Bone Chisel (Orange)
  • Number 2 Round Piping Nozzle
  • White Royal Icing
  • Craft Knife
  • Pearl White Dust (OPTIONAL)
  • A Cake (Dummy) as shown : 5″ x 1″ Deep Round Separator/ 7″ x 7″ Deep Round Tier/ 6″ x 5″ deep Round Tier/ 5″ x 1.5″ Deep Round Separator /4″ x 6″ Deep Round Top Tier

Step 1

Very thinly roll enough Saracino white Pasta Top to wrap the bottom tier. Using a 9″ rolling pin roll the sugar paste around it as shown.

Step 2

Moist the dummy and roll the sugar paste around the tier as shown. With a knife cut the excess sugar paste at the top edge.

TIP: When cutting the excess sugar paste at the top use a new blade or run the blade in Trex so it cuts smoothly. Try to do the whole cut on a turntable and in one go.

Step 3

Your finished tier doesn’t have to be perfect as we will apply a texture. 

Step 4

Using the Kemper coarse brush start pressing onto the previously covered tier. Use a moderate force when pressing and occasionally press forcefully to create a variation in the texture you are creating.

Step 5

You want this kind of appearance.

Step 6

Using a pointed chisel tool at an angle start creating cavities. You can go as deep as you want and lift them as much as you like as shown.

Step 7

Using differing modelling tools complement the texture with random craters around. You will be able to work with this while the sugar paste has not dried. Be as gentle or as strong as you like. No limits to create your texture.

Step 8

Cover the middle tier as described previosuly. This also does not have to be perfect as we will be adding texture.

Step 9

Roll a piece of Saracino white Pasta Top the length and height of the second tier. Using a small ball tool start pressing onto the strip of sugar paste as shown.

Step 10

Use both ends of the ball tool to create different sizes and as close as possible. This will start deforming the previous round impression creating a more organic coral like structure. Using a veining tool you can perforate even more of the hole as shown in image.

Step 11

Lift the finished strip and wrap it around the tier. When doing this, handle the strip as if you were doing some drapes to create a wavy, organic shape as shown.

Step 12

Once the tier is fully covered use your fingers to tear the top edge randomly to create an imperfect edge.

Step 13

Using a sharp tool, perforate the hole structure where you have some draping creating some space for light to penetrate. 

Step 14

Using the same sharp tool start punching all around to make little tiny holes on it. Live coral is not completely smooth and this will give a second more detailed texture to this tier.

Step 15

Prepare some Saracino Royal Icing to the instructions on the packaging. We need a hard peak mix. Cover the top tier with it.

Step 16

Using a metal scraper remove the excess. We do not need a perfect smooth finish as we are again adding texture.

Step 17

Before the icing dries use the zig zag edge pottery tool to create wavy stripes. It is a very subtle but effective texture.

Step 18

To make the head of the octopus, roll Saracino white Pasta Model in your hands to create an egg shape.

Step 19

Make two smaller balls and flatten them to create the eye sockets and attach them to the thin end of the head as shown.

Step 20

Use a modelling tool to press two eye sockets.

Step 21

Roll a small ball of white modelling paste and place it in the previously make hole in the eye sockets. Leave to dry while you make the tentacles.

TIP: I decided to make the octopus in 2 parts, the head separated from the tentacles so I wouldn’t have to wait for it all to dry. Also as it would be easier to handle the tentacles to position over the cake without the head.

Step 22

For the tentacles roll a ball of white Pasta Model and flatten it. With a knife cut equally into 8.

Step 23

With your hands roll and thin one portion at a time until you have the 8 tentacles.

TIP: Alternatively, you can do each tentacle separately and join them when ready but as the tentacles are placed vertically you will have to join them and leave to dry in position on a dummy as there isn’t anything holding them together. Remember this is not an exact biological octopus recreation.

Step 24

Your tentacles should look like this.

Step 25

To make the tentacle suckers roll small balls of white Pasta Model and start placing them onto the tentacles.

Step 26

Using the number 2 round piping nozzle press each ball to give the sucker look. Repeat for all 8 tentacles. For this project you will make a larger octopus for the bottom tier and smaller one for the top tier.

Step 27

Do the same with the middle.

Step 28

Arrange the tentacles organically as required with the suckers facing the cake. Use a little royal icing to hold in place.

Step 29

Attach the head to the tentacle part using royal icing. You can also fill the gaps between head and body with royal. You will have to hold it in place for a little so the head does not slide off.

Step 30

Your underwater treat is ready!
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