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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RASPBERRY AND CHOCOLATE PRALINES

RASPBERRY AND CHOCOLATE PRALINES

Oct 6, 2021 | Desserts

Author: Zaneta Wasilewska

FB: Cakes by Jeanette Zaneta Wasilewska Cake Designer

Skill level: BEGINNERS 

You will need:

Raspberry Ganache

  • 65g double cream
  • 150g Saracino white chocolate drops
  • 60g Saracino Le Supreme raspberry flavour paste
  • 18g of white rum (optional)
  • Saracino cocoa butter
  • Saracino colour powder (red, yellow, black)
  • Silicone spatula
  • Baking paper
  • Food thermometer
  • Airbrush with 0.8 nozzle
  • Piping bags
  • Polycarbonate mould
  • Microwave
  • Scraper
  • Glass or plastic bowl
  • Small pot
  • Blender
  • Metal ball tools
 

Step 1

Pour the cream into a saucepan and heat it to about 40-50 ° C. Remove from the heat

Step 2

For the ganache put your white chocolate drops into a bowl. This amount will made approximately 24 pralines.

Step 3

Pour warm cream onto the chocolate and combine until a smooth consistency is achieved.

Step 4

Add your Saracino raspberry flavour paste to the chocolate mix. 

TIP: If you want the flavour to be stronger use more food flavouring.

Step 5

Mix until smooth

Step 6

Optional to add white rum at this stage and mix to combine

Step 7

Melt Saracino cocoa butter in a microwave and mix with powder colours. The orange colour can be obtained by mixing the red and yellow powders.

Step 8

Prepare a polycarbonate mould (make sure that it does not contain any traces of fat), metal ball tool and ready-made cocoa butter mixed with black powder

Step 9

Temper the coloured cocoa butter (around 27-28°C)

Step 10

Dip the metal ball into the black cocoa butter and gently press it into the mould.

Step 11

We repeat this activity many times and use different sizes of balls to get different sized dots.

Step 12

Place aside to allow to set.

Step 13

Prepare an airbrush and pour in tempered orange-coloured cocoa butter.

Step 14

Spray the mould.

Step 15

Spray over again to achieve darker colour 

Step 16

Turn the mould over and tap over a paper towel to remove the excess colour.

Step 17

Wipe the mould clean and put aside until the butter sets.

Step 18

Meanwhile, melt approximately 250-300g of white chocolate drops in a microwave to temper it. You will need a temperature of 27-28°C

 

Step 19

Pour the ready chocolate into the piping bag and fill the mould.

Step 20

Gently tap the mould against the table to get rid of air bubbles

Step 21

Place your sheet of baking paper on the table and turn the mould upside down over it to remove the excess chocolate. Gently tap the mould. Don’t throw the remaining chocolate away as we will be reusing it. 

Step 22

Use a scraper to remove the excess

Step 23

Fill each with the raspberry ganache we prepared earlier. Do not fill to the top as you will need to leave room to add chocolate over.

Step 24

Once all are filled put the mould into the fridge for 10-15 minutes. 

Step 25

Meanwhile, remove the remaining chocolate from the paper and put it into a bowl.

Step 26

Temper the chocolate and pour into a piping bag.

TIP: I place my piping bag in a glass to hold it open. 

Step 27

Remove your pralines from the fridge and pipe chocolate on the top

Step 28

Tap the mould over the table to remove any air bubbles 

Step 29

Use your scraper to remove the excess

Step 30

When ready, place your mould into the fridge for 15-20 minutes

Step 31

Turn the mould upside down and tap over the table to realise the pralines from the mould

Step 32

Your pralines are ready! Bon appetite 

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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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