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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BOHO RABBIT AND BEAVER

BOHO RABBIT AND BEAVER

Jan 13, 2020 | Modelling

Author: SARAH BRAY

FB: DAISY CAKES BY SARAH

Skill level: BEGINNERS

You will need:

  • 60g Grey modelling paste (Saracino white modelling paste with a touch of black)
  • 15g Light grey modelling pate (Grey paste above with more white modelling paste added)
  • 60g Biscuit brown modelling paste (Saracino white modelling paste coloured with saracino orange, yellow and brown gel colours)
  • 30g Light biscuit brown modelling paste (biscuit brown modelling paste with more white added)
  • 25g Dark brown modelling paste (Saracino white paste coloured with Saracino brown gel colour)
  • Small pieces of Saracino black, Saracino azure blue, Saracino tiffany (light blue) Saracino pink and Saracino white modelling paste
  • Sugar glue
  • Black sugar pearls
  • Saracino edible pink dust
  • Workboard
  • Craft knife
  • Small ball tool
  • Very small ball tool
  • Paintbrush
  • Soft brush
  • Veining tool
  • Blossom plunger cutter (small)
  • Diamond plunger cutter
  • Blade tool
  • Rolling pin

Step 1

Roll 25g of grey paste into an egg shape in the palm of your hands.

Step 2

Push paste into work board to flatten base and use the tip of a craft knife to add texture to the front of the rabbits tummy.

Step 3

For the head take a 20g piece of grey paste and roll into a ball in the palm of your hands. Use the side of your hand to roll the ball backwards and forwards to make a kind of pear shape. Smooth off any edges with your fingers.

Step 4

Use your thumb and index finger to shape the top of the body so that the head will sit nicely on the front.

Step 5

Use some sugar glue to attach the head to the body at a slight angle.

Step 6

Take two small petit pois sized balls of the light grey paste and flatten onto the face.

Step 7

Use a very small ball tool to lightly indent little dots.

Step 8

Shape a small piece of pink paste into a triangle with your fingers and push between the top of the two circles.

Step 9

Make two holes for eyes using the end of the paintbrush

Step 10

Make two further holes on the top of the head for the ears to sit in.

Step 11

For the back legs roll a small cherry tomato sized ball of grey paste into a sausage with your fingers but do not roll it to the end. This larger part will become his back foot.

Step 12

Press the foot onto the board to flatten and rotate with fingers to create a foot shape.

Step 13

Pinch the top of the leg with the thumb and fingers to shape so it will sit neatly against the rabbits body.

Step 14

Push against the side of the rabbit and use fingers to shape the foot if necessary. Do not stick on at this stage so that you can move the legs slightly if needed when the front legs are added. Repeat to make the second back leg.

Step 15

To make the front legs roll a large marble sized ball of grey paste with your fingers in the palm of your hand, leaving the end bigger for the foot (in the same way as for the back legs) Don’t worry if it looks too long you can always remove the excess.

Step 16

Press the wider part into the board with your finger to create a foot.

Step 17

Shape the top of the leg and press onto the rabbit securing with sugar glue if necessary. Repeat to make a second leg.

Step 18

Use the narrow end of a veining tool to make two indents onto each paw.

Step 19

Take small balls of light grey paste and flatten in the palm of your hand for the pads on the rabbits feet.

Step 20

Put a small spot of sugar glue into each hole for the eyes and add black sugar pearl. Widen the hole if necessary with the end of a paintbrush.

Step 21

For the ears roll a marble sized piece of paste into a teardrop shape (approx. 1” in length) and flatten. Secure into hole on head with sugar glue. Support whilst drying if necessary. Repeat for the second ear bending the tip over slightly after sticking in.

Step 22

To make the feathers roll a small teardrop piece of purple paste and flatten. Add little v’s of blue paste and cut slits along both sides with a craft knife.

Step 23

Repeat in pale blue and dark blue to make a second feather and stick both to the rabbits head. Roll a thin white band of paste and stick onto the rabbits head using sugar glue if necessary.

Step 24

Add a couple of little blossom flowers and small rolled roses.

Step 25

For the teeth shape a small piece of white paste into a triangle and push between the bottom of the circles on the face.

Step 26

Roll 25g of biscuit coloured paste into an egg shape in the palm of your hands.

Step 27

Push onto the work board to flatten the base and use your fingers to accentuate the tummy.

Step 28

For the beavers head take a 20g piece of biscuit paste. Roll into a ball in the palm of your hands. Use the side of your hand to roll the ball backwards and forwards to make a kind of pear shape. Smooth off any edges with your fingers and square off the base of the head.

Step 29

Use your thumb and index finger to shape the top of the body so that the head will sit nicely on the front.

Step 30

Use some sugar glue to attach the head to the body at a slight angle.

Step 31

Take two small petit pois sized balls of the light biscuit paste, flatten onto hand and press onto face (as with the rabbit).

Step 32

Shape a small piece of black paste into a triangle and push in between the top of the two circles.

Step 33

Make two holes for eyes using the end of the paintbrush.

Step 34

To make the ears roll a pea sized piece of biscuit paste into a ball and use a ball tool to indent the centre. Cut in half and attach to either side of the beavers head.

Step 35

For the beaver’s teeth take a small piece of white paste and use fingers or a craft knife to make into a small house shape.

Step 36

Push in between the bottom of the two circles (using sugar glue if necessary) and gently mark teeth with a craft knife.

Step 37

To make the feet take a small marble sized piece of dark brown paste and shape into a teardrop. Flatten slightly and use the thin end of a veining tool in a rocking motion to mark two lines. Repeat for the other foot. Set aside to firm up a bit.

Tip: Setting paste aside, particularly the darker colours, can make it much easier to handle.

Step 38

Roll a large marble sized piece of biscuit paste into a teardrop shape and place on your index finger. Use your other hand to pull the paste down gently onto your finger to flatten the base. Repeat for the other leg.

Step 39

Place the foot just next to the beavers body (but not actually stuck to it) With the wider part at the front, push the leg onto the body and foot securing with sugar glue if necessary. Repeat for the other leg.

Step 40

For the front legs roll a small marble sized ball of biscuit paste with your finger in the palm of your hand leaving the end bigger for the foot.

Step 41

Press the wider part onto the board with your finger to make a foot and mark on two lines with the narrow end of a veining tool. Repeat for the other leg.

Step 42

Pinch the top of the leg with your thumb and fingers to shape it so it will sit neatly against the beavers body. Secure both legs to the body with sugar glue if needed.

Step 43

To make the tail shape a large marble sized piece of dark brown paste into a teardrop shape and flatten slightly with the palm of your hand. Use a Dresden tool to mark a diagonal criss cross pattern.

Step 44

Attach to the back of the beaver securing with sugar glue if necessary.

Step 45

Add a spot of sugar glue to each of the eye holes and put a black sugar pearl in each.

Step 46

To make the feathers roll a small teardrop piece of light blue paste and flatten. Add little v’s of purple paste and cut slits down either side as before. Repeat to make a second feather using dark blue and purple paste.

Step 47

Secure both feathers to the head with sugar glue.

Step 48

To make the band cut out a narrow strip of white paste. Use a diamond plunger cutter to cut out small diamonds then cut them in half and attach the triangles to the band.

Step 49

Use sugar glue to attach the band to the beavers head and trim off the excess with a craft knife.

Step 50

For the finishing touch dust the cheeks of both the beaver and the rabbit using a soft brush and edible pink dust.

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L.O.L. SURPRISE DOLL

L.O.L. SURPRISE DOLL

Aug 1, 2019 | Modelling

Author: Katarzyna Osiecka

FB: LUKROWE CZARY KATARZYNA OSIECKA

Skill level: BEGINNERS

TIP:

Always look at the picture of the figurine you want to make. Pay attention to details such as bows, neckless or hair style. To make correct proportions adjust paste to the printed picture.

You will need:

  • Dresden tool
  • Large ball tool
  • Small ball tool
  • Rolling pin
  • Small brush
  • Large brush
  • Exact knife
  • Skewers
  • Scales silicone mould
  • Clear alcohol
  • Edible glue or water
  • Dummy
  • Saracino modelling paste: skin tone, tiffany, fuchsia, pink, white, black
  • Saracino dust colours: brown, black, blue, pink, white

Step 1

Prepare about 70 grams of skin tone modelling paste and mix it with small amount of brown dust color for darker shade. Adjust the amount required to suit the model you have chosen.

Step 2

Print photo of the figurine you want to make.

Step 3

Divide coloured paste for each part of the body and adjust to the picture to make correct proportions

Step 4

Take the leg part and roll it to small roller shape. Cut in a half.

Step 5

Give both parts carrot shape.

 

Step 6

Use small finger to shape ankle and bend it to make the foot.

Step 7

Use small amount of skin tone paste to make sole of the shoe.

Step 8

Take the wooden skewers and push through the legs. Place them on the dummy.

Step 9

Roll and cut strips from tiffany modeling paste to make shoes.

Step 10

Take another part of the paste for the belly and give it pear shape. Set aside for a moment

Step 11

Take small amount of fuchsia paste. Roll it and cut two small leafs. Using a sharp edge form veins on each leaf.

Step 12

Using rolled pink paste print the scaled pattern onto the skirt.

Step 13

Use a skewer through the body. Using edible glue or a small amount of water stick the mermaid tail and the skirt to the body. Add small bows to the shoes.

Step 14

Roll Tiffany paste. Cut out a shell shaped bra. Fix to the body.

Step 15

Roll two arm shapes. Using your small finger mark wrists.

Step 16

Use ball tool to flatten palm.

Step 17

Cut thumb and using blunt side of the knife mark fingers.

Step 18

Attach one arm to the body using glue or small amount of water. Leave the other arm to one side until required.

Step 19

Take printed picture and adjust the head shape to it.

Step 20

Choose the right size of ball tool to make the eye sockets.

Step 21

Make eyes sockets. Look at the printed picture to make them in the right position.

Step 22

Take white paste and make balls. Adjust it to the sockets.

Step 23

Use blue Saracino dust diluted in vodka to paint the iris.

Step 24

Use black Saracino dust diluted in vodka to paint the pupil and eyelashes.

Step 25

Roll a small amount of black paste to form thin lashes and stick it to the eyelid. Cut off the excess.

Step 26

The same way make the brows from the tiffany paste.

Step 27

Take a small ball of the paste and make a small nose. Use fuchsia paste to make lips. Seperate the upper and bottom lips.

Step 28

Use dresden tool to shape open lips.

Step 29

Create definition on the lips using a Dresden tool.

Step 30

Use pink Saracino dust colour to make blush.

Step 31

Add some shine and life to the eyes by painting several white dots.

Step 32

Attach the head to the body. Insert a small skewer ready for fixing the other arm.

Step 33

Stick arm on the skewer and attach it to the body.

Step 34

Take tiffany paste and flatten it to pancake shape. Attach it to the head.

Step 35

Using a Dresden tool create a hair look to the paste.

Step 36

Take another part of the tiffany paste and make cone shape. Check if the amount of the paste is correct.

Step 37

Flatten the paste by the palm of your hand.

Step 38

Using the knife tool draw lines imitating hairs.

Step 39

Model hairs and glue it to the head.

Step 40

Give a little shine to the skirt and hair of your mermaid using lustre powder.

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PISTACHIO CHOCOLATE BONBONS

PISTACHIO CHOCOLATE BONBONS

Jul 11, 2019 | Cakes, Desserts

Author: Carla Rodrigues

FB: PEPPER POSH – SUGAR ARTIST

Skill level: BEGINNERS

Pistachio Ganache

80 ml whipping cream (35% fat)

22 ml honey

350 g white Saracino chocolate

120 g Saracino Le Supreme pistachio flavouring

38 g salted butter, chopped and softened

 Note: This recipe yields for at least 3 moulds like the one used at this tutorial.

You will need:

  • Saracino white Chocolate
  • Saracino Le Supreme pistacchio flavouring
  • Saracino cocoa butter
  • Green colour dust
  • Metallic bronze colour dust
  • Guitar sheet
  • Spatulas
  • Digital thermometer
  • Salted butter
  • Double cream
  • Honey
  • Sponge to paint
  • Brush
  • Piping bags
  • Polycarbonate chocolate bombons mould
  • Blender
  • Microwave
  • Cling film
  • Scraper
  • Bowls
  • Silicon paper

Step 1

Put the cream and the honey in a a saucepan over a medium heat and bring it to the boil.

Step 2

Put the chocolate in a bowl and heat it in the microwave for 30 seconds.

Step 3

Stir the chocolate then return it to the microwave for another 30 seconds. Repeat this as many times as required until the chocolate is melted.

Step 4

Pour the cream mixture over the chocolate and stir.

Step 5

Open the jar and stir food flavouring.  

Step 6

Incorporate the pistachio flavouring and the butter with the help of a blender until you get a smooth ganache. Cover the bowl with cling film and set aside to cool until required.

Step 7

Melt enough quantity of cocoa butter in a bowl (in a microwave), add a small amount of green colour dust and stir.

Step 8

Add colour until you get the tone of green you want and use a blender to get an even colour.

Step 9

Make sure the mould is clean and free from grease and water. Line your worktop with silicon paper to help protect it from the cocoa butter splatters and later from the chocolate.

Step 10

Bring your coloured cocoa butter to a temperature around 32ºC.

Step 11

Use a sponge to colour a green stripe at each cavity of the mould.

Step 12

Leave to dry and go matt.

Step 13

Dust all the cavities with the metallic bronze colour.

Step 14

Temper 400g of white chocolate (27 – 28 ºC).

Step 15

Transfer to a large piping bag, snip off the end and pipe the chocolate into each cavity of the mould as quickly as you can.

Step 16

Tap the mould on the worktop to release any air bubbles from the surface of the mould.

Step 17

Turn the mould upside down and tap the side of the mould with a scraper to pour out the excess of chocolate.

Step 18

Once the chocolate has stopped dripping, scrape the mould whilst the mould is upside down, so the excess chocolate falls out of the mould.

Step 19

Turn the mould upright and clean with scraper again.

Step 20

Place the mould upside down on a sheet of silicone paper until the chocolate is touch-dry, then place in the fridge to fully set for no more than 30 minutes.

Step 21

Transfer the ganache to a large piping bag, snip off the end and pipe into the chocolate shells, filling them to 2 mm from the top.

Step 22

Tap the mould gently on the worktop to release any air bubbles from the ganache and leave it evenly spread inside the shells. Let it set.

Step 23

Temper approximately 200g of the leftover white chocolate and transfer it to a large piping bag.

Step 24

Pipe the chocolate over all the chocolates as fast as you can.

Step 25

Place a guitar sheet over the top of the mould (previously cut to the size of the mould).

Step 26

Scrape downwards the excess of chocolate under the guitar sheet.

Step 27

Clean off the sides of the mould.

Step 28

Set aside at room temperature until the freshly piped chocolate is touch-dry, then place in the refrigerator for 20 minutes to set.

Step 29

Remove the mould from the refrigerator and peel off the guitar sheet.

Step 30

Remove the chocolates by turning over the mould and tapping the edge furthest away from you on the work surface.

Step 31

Tap different edges until the mould is empty.

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CUTE BABY SHOES TUTORIAL

CUTE BABY SHOES TUTORIAL

Jul 5, 2019 | Cakes, Modelling

Author: Silvia Mancini

FB: SILVIA MANCINI CAKE ART & CO

Skill level: BEGINNERS

TIP:

Attach all the parts using only a drop of water. You will need to wait until the paste is a little bit harder before you start to assemble the parts you cut off.

You will need:

  • Scalpel
  • Rolling pin
  • Hard pointed brush
  • Straw
  • Pointed tool
  • Flat brush  size 1
  • Pointed brush size 000
  • Saracino edible glue (if required)
  • Easy Eyes  – You can use the shapes you like most. I used the pink and yellow shape – small sizes
  • Saracino Modelling  sugarpaste: white, fuchsia, pink, blue, red, Tiffany (it needs only for few details), a little bit of grey and light blue (for the eyes of the boy’s shoes)
  • Saracino black gel colour
  • Saracino white gel colour
  • Clear alcohol
  • Saracino dust pink
Download Template

Step 1

Using the downloaded template cut out all the shapes. Make two balls: white 10g and pink 18g.

Step 2

Vary the thickness as shown.

Step 3

You will need to cut out some additional strips that are not on your template.

Step 4

Form the toe of the shoe as shown.

Step 5

Create the heel of the shoe.

Step 6

Attach the heel as shown using a drop of water.

Step 7

Using a blade trim shape number two

Step 8

Attach shape number 2 to the base.

Step 9

Trim any overlapping excess paste using a scalpel. It doesn’t have to be perfect we can blend as shown in the next step.

Step 10

Using a Dresden tool blend the joint.

Step 11

Use the Easy Eye cutter on the tongue.

Step 12

Using your pointed tool define the shape.

Step 13

Using the white colours paint inside the defined areas.

Step 14

Using the end of a straw cut out the ‘eyes’ from rolled out blue paste.

Step 15

Attach as shown using a drop of water.

Step 16

Blend using a Dresden tool.

Step 17

Using your fine paintbrush draw eye lashes using the black colours. Blend your powder with a clear alcohol as required.

Step 18

Using your straw cut out highlights for the eyes.

Step 19

Attach and blend the highlights to each eye.

Step 20

Fix the shoe tongue into place using Saracino edible glue or a drop of water.

Step 21

Pack behind the tongue with tissue to keep shape until dry.

Step 22

Using shape number three wrap around the front of the shoe.

Step 23

Trim any excess with your scalpel.

Step 24

Using shape number six fix as shown.

Step 25

Using a small ball tool make lace holes and pattern on the front of the shoe.

Step 26

Fix shape number 5 to the heel of the shoe.

Step 27

Fix shapes number 7 to the back of the shoe.

Step 28

Make lace holes using your small ball tool.

Step 29

Make stitch lines using a scalpel or sharp tool.

Step 30

Attach the 8mm back lace as shown.

Step 31

Attach piece number 8 around the sole as shown.

Step 32

Trim any excess at the back using a scalpel.

Step 33

Trim the toe of the shoe as shown to raise off the floor

Step 34

Blend edges to round off.

Step 35

Form a mouth using your scalpel.

Step 36

Add the 5mm strips as shown.

Step 37

Check the length needed for your laces.

Step 38

Give the lace definition using the back of a sharp tool.

Step 39

Fix the lace into the lace holes previously formed.

Step 40

Using the longer laces fix to the side of the shoe as shown.

Step 41

Cut out and fix eyebrows.

Step 42

Use your scalpel to make a stitch line around the shoe.

Step 43

Using Tiffany coloured paste attach the front of the shoe.

Step 44

Using pink powder dust give the cheeks some definition with a soft brush.

Step 45

Repeat all the above steps to create the other shoe. You can customise each shoe to look how you want.

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