RAIBOW UNICORN GIRL

RAIBOW UNICORN GIRL

Jul 6, 2021 | Cakes, Modelling

Author: Barbara Luraschi

FB: SWEET JANIS

Skill level: BEGINNERS

You will need:

  • Saracino white Pasta Top 500g
  • Saracino Pasta Model:
    • white 100g
    • light green 100g
    • pink 100g
    • orange 100g
    • yellow 100g
    • tiffany 100g
    • fuschia 100g
    • violet 100g
    • black 10g
    • light skin 15g
  • Saracino gold powder
  • Cake 15cm diameter x 13cm tall
  • Cake board 20cm diameter x 2.5cm tall
  • Saracino Cake Gel
  • 3cm circle cutter
  • Ball tool
  • Modelling tools
  • Rolling pin
  • Brushes
  • Clear alcohol
  • Cloud cutter
  • Foam mat
  • Exacto knife and Dresden tool
  • Silicone brush
  • Piping nozzles #3 #2
  • Saracino dust colours: light blue, brown and pink
  • Small oval cutter
  • DOWNLOAD THE PICTURE HERE

Step 1

Cover the cake and the board using white fondant Pasta Top.

Step 2

Roll out some pink modelling paste quite thin. Cut some circles using the circle cutter.

Step 3

Place the circles on a foam mat and thin the edges using the ball tool, pressing half on the edge of the circle and half on the mat.

Step 4

Repeat for each circle and fold them like an “S” shape as in the picture. Leave them dry on the mat for few minutes before positioning them on the board.

Step 5

Take one “petal” ruffle and stick to the side of the board, starting from the top, placing the other above slightly to the left. I used 4 petal ruffles of each colour. Use Saracino cake gel to help it stick.

Step 6

Prepare the other petal ruffles in different colours. Fix next to the one previosly fixed.

Step 7

Repeat with all the colours keeping to the same sequence as you work around the board.

Step 8

Cover the entire side of the board as in the picture.

Step 9

Roll a 5g sausage shape of white Pasta Model. Use your fingers to shape the ankle and flatten the end for the foot.

Step 10

Download the picture HERE. Position the leg on the template to check you have the correct size. Model the other leg using the template as a guide. Use a sharp tool to mark the slipper outline.

Step 11

Roll approximately 20g of white Pasta Model thickly and cut a cloud using the “cloud” cutter.

Step 12

Make another cloud and fix them on the bottom of the cake side. Use a little cake gel to help them stick.

Step 13

Position the legs we made previously on the clouds as shown.

Step 14

Roll approximately 7g of white Pasta Model into a teardrop shape. Use the template as a size guide.

Step 15

Position and fix the body onto the cake following the design of the template.

Step 16

For the skirt roll approximately 5g of white Pasta Model thinly and cut a strip. Fold it as shown in the picture to make the pleats.

Step 17

Position and attach the skirt to the body.

Step 18

For the flowers on the dress roll a small amount of tiffany Pasta Model and cut a small strip.

Step 19

Roll and fold the strip to make a small rose.

Step 20

Make 3 flowers and fix them at the bottom of the skirt.

Step 21

Repeat the same with different colours and continue until you decorate the entire bottom of the skirt.

Step 22

Roll 5g of white Pasta Model and cut another strip. Fold it as you did before to make pleats and position it as a “second layer” over the first one and above the roses.

Step 23

Roll a 6g ball of light skin Pasta Model using the template as a guide for the size needed.

 

Step 24

Flatten the ball slightly and using your fingers start to shape the eye sockets and the nose.

Step 25

Use a silicone tool to mark the 2 points at the end of the mouth as shown.

Step 26

Mark a line between the 2 points with the modelling tool and cut it using the craft knife.

Step 27

Mark the upper and the bottom lips using the Dresden tool. Push the paste towards the mouth for the upper lip and just mark the shape of the lower lip.

Step 28

Smooth around the lips using the silicone tool.

Step 29

Make the eye sockets using a small ball tool.

Step 30

Fill the eye sockets with 2 small balls of white Pasta Model.

Step 31

Paint the eyes: use light blue colour for the iris. Using the end of the number 3 piping nozzle cut 2 small circles of black Pasta Model and fix them in the center. Add 2 small dots of white Pasta Model for the highlights. Roll 2 small lines of black paste for the eye liner and fix. Using brown colour paint the eyelashes and eyebrows. Dust the  cheeks and lips using pink powder.

Step 32

Roll a sausage of about 5g of light skin Pasta Model and pinch in the middle to shape the neck.

Step 33

Position the neck on the body and cut to the right shoulder width. Fix using cake gel. Use the silicone tool to shape the neck. Position the face using cake gel to help it stick.

Step 34

For the arms roll a small sausage of light skin Pasta Model (about 1g) and cut in half.

Step 35

Flatten the hand end and cut out the thumb shape.

Step 36

Bend the hands and fix them in place as shown.

Step 37

For the bow roll a small amount of white Pasta Model and cut 2 oval shapes.

Step 38

Fold them joining the ends and position them on the dress. Add 2 strips of white paste for the ribbon.

Step 39

For the hair cut strips of yellow paste. They should be different sizes and different shapes. Fix them on the head.

Step 40

Continue until you cover the entire head. Use smaller strips for the fringe.

Step 41

For the unicorn horn roll 2 small cylinders of white paste to a point at the end.

Step 42

Twist them together as shown.

Step 43

Fix the unicorn horn on the head and add 3 small flowers (made the same as the flowers on the dress).

Step 44

Dilute some Saracino gold powder with clear alcohol.

Step 45

Paint the bow, the unicorn horn and the slipper with the gold colour.

Step 46

Using a large flat brush paint the top edge and around the bottom of the cake with the gold colour.

Step 47

Make some coloured petal ruffles in the same way you made the ones for decorating the board.

Step 48

Make 2 decorations by fixing the petal ruffles together. Fix them to the top of the cake on the right hand side. Your cake is done!

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BLUE & GOLD ELEGANCE WEDDING CAKE

BLUE & GOLD ELEGANCE WEDDING CAKE

Oct 8, 2020 | Cakes, Flowers, Modelling, Wafer Paper

Author: Aurelia Czarnecka

FB: AURELIA’S CAKE

Skill level: BEGINNERS

You will need:

  • Saracino Blue Pasta Top
  • Saracino White Pasta Top
  • Saracino Wafer Paper 0.27mm thick
  • Saracino Gold Glitter
  • Saracino Silver Glitter
  • Saracino Gold Ready to Use Lace Paste
  • 4in, 6in, 8in cakes or cake dummies top and bottom 5in deep, middle 6in deep
  • Cake lace mat
  • Cake lace spreader or spatula
  • Rolling pin
  • Cake steamer
  • Scalpel or sharp knife
  • Cake smoothers
  • Ball modelling tools
  • Paintbrushes: wide flathead, medium flathead, small pointed
  • Edible glue, wafer paper glue or water
  • Clear alcohol
  • Cake drum
  • Scissors
  • Cooled, boiled water or Trex
  • Flower stamen – medium round in pearl white
  • 24 gauge white flower wires
  • White florist tape
  • Saracino ready to mix royal icing

Step 1

Prepare your cakes or dummies. Brush each one before covering with boiled, cool water or Trex to help the fondant to stick.

 

Step 2

Place the Saracino Blue Pasta Top on your work surface, knead until smooth and pliable.

Tip : Pasta Top is Vegan, Gluten free and has NO hydrogenated fats. It’s very stretchy and can be rolled very thin.

Step 3

Roll out the fondant to your preferred thickness (Saracino Pasta Top can be rolled thin and is very stretchy, perfect to cover even tall cakes).

Step 4

Place the fondant gently over your 6in cake (or dummy). Smooth over the top and edges with your hand. Gently pull out the folds and smooth down with your hand fixing the fondant to the cake until all folds and pleats are gone.

Step 5

Trim off the excess fondant with a sharp knife. You can keep the trimmed fondant for later use.

Step 6

Use cake smoothers around the side and top of the cake. Smooth until you have a sharp edge. Repeat step 4, 5 and 6 with 8in cake (dummy).

Step 7

Knead the white and blue Pasta Top separately until smooth. Combine the white and blue fondant to create paler blue. Roll each colour into separate sausage shapes.

Step 8

Place the colours together then twist, fold in half and repeat until the desired level of marble is reached.

Step 9

Take the 4in cake (dummy) and brush with cooled, boiled water or trex. Use panelling method to cover your cake at this time (panelling method works well to achieve sharp edges). Roll the fondant into a rectangle, enough to cover the top and the side of your cake.

Step 10

Cut out a 11 cm circle and place it on the top surface of the cake (dummy). Cut a rectangle, take the height and length of your cake into account.

Step 11

Smooth the top using a cake smoother and trim off the excess fondant with a sharp knife.

Step 12

Roll the rectangle piece onto the rolling pin.

Step 13

Wrap the piece around your cake making sure to press it firmly against the cake sticking it all the way around.

Step 14

With a sharp knife cut the fondant where the two ends overlap. Cut a nice straight line through both pieces of fondant. Push the panel ends together, the ends should line up perfectly giving you a nice straight seam. Take sharp knife once again and keeping it flat on top of your cake, cut off the excess fondant from the top and then cut excess on the bottom of the cake as well.

Step 15

Secure seams with water and brush. Use a cake smoother to smooth out fondant and to push the seam together and smooth it until its unnoticeable. Saracino Pasta Top is ideal for seamless smoothing and blending.

Step 16

Place a lace mat of your preferred  pattern on a flat surface. Take a small amount of the Saracino Gold Ready to Use Lace Paste from the container and place on the lace mat. Take a lace spreader and use back and forth strokes to fill the design on the mat and when the mat is filled, use the edge of the lace spreader to remove the excess mix. This may need to be repeated a few times so that all the design is covered and there are no little holes left in the design. Bake it according to the instructions on the container. When ready it should pull away from the mat easily without sticking, if it feels tacky leave for another 5 min and check again.

Step 17

To remove the lace, place the mat face down onto a tabletop, gently peel the lace design from the mat, do this slowly to avoid tearing the lace.

Step 18

Once removed from the mat, you will have a nice flexible piece of cake lace. If your lace feels too stiff and dry, run it through a path of steam, or place briefly onto a damp towel, patting gently to allow the decoration to slightly absorb moisture from the towel. After a minute or so, flexibility should be restored.

Step 19

Take the lace mat again and turn it over and use the reverse smooth side of the mat. Spread a layer of the Saracino Gold Ready to Use Lace Paste to create an edible gold sheet.

Step 20

Bake it until the gold sheet is firm and pulls off the mat by itself.

Step 21

Break/tear various sized pieces from the gold sheet.

Step 22

Using scissors, cut 2 pieces of lace to the desired shape and length. Brush a small amount of cooled, boiled water or edible glue onto the reverse of your cake lace. Attach one piece vertically on the top tier and one piece on the middle tier the opposite way.

Step 23

Make a few wide and various length vertical streaks using edible glue or cooled, boiled water on the top and middle tier, next to the attached lace, leaving a gap between each one, then using small flat brush, transfer and stick the Saracino Gold Glitter to the wet places creating  something looking like glitter drip design.

Step 24

Repeat the process with the Saracino Silver Glitter, creating additional silver glitter drip in the gaps.

Step 25

For the simple wafer paper flowers, take 3-6 stamens (medium round in pearl white), fold in half and loop a 24 gauge white wire over. Use white floral tape to secure, starting 3-4mm above the wire. Prepare 10 wires like this.

Step 26

Start cutting the Saracino wafer paper (0.27mm thick) into strips first, then into squares slightly larger than your petal. No special cutters or templates are needed, it’s really up to you how big you want your petals and flowers to be, so cut free-hand squares into tulip/peony shape petals. You will need 3 medium and 3 large petals for each flower and 3-4 small petals for the flower bud, in total you will need to prepare 8 small, 40 medium and 40 large petals.

Step 27

Brush the wafer paper petal with the alcohol using wide flathead brush (not too much alcohol otherwise the petal will damage). If you like your flowers to be in certain colour, add a Saracino gel food colour to the alcohol at this stage.

Step 28

Spread the alcohol evenly with your fingers, making sure the whole surface of the petal is covered and softened.

Step 29

Place the petal on your palm, take the ball tool and press the petal in a few places to indent petal and add extra volume to it. If petals break under the pressure of a ball tool, it means that you haven’t applied enough alcohol to the petal. Petals should curl on the edges themselves,  but if not, add a small amount of alcohol on the edges again and help to curl with your fingers.

Step 30

Repeat step 28, 29 and 30 with all petals. Cut a slit on the bottom of each petal (3/4 to the centre), brush a small amount of cooled, boiled water, overlap the slit to form a cup shape to the petal, you can add 28 or 30 gauge wire at this stage if you need every petal to be wired.

Step 31

Select medium petals first and using a small amount of wafer paper glue or cooled, boiled water, adhere them together in a group of three, do the same with larger petals. If you wired your petals, skip this step.

TIP- To make wafer paper glue, cut fine, tiny pieces of leftover scraps of wafer paper and add to a container, cover with boiled water and leave it for a few hours for the paper to dissolve and turn into a glue.

Step 32

Using a small amount of wafer paper glue or cooled, boiled water, glue together the medium and large petals.

Step 33

Take the flower middle, brush a small amount of wafer paper glue or cooled, boiled water on the tape underneath the stamen, add a thin strip of wafer paper, (brush the strip first with wafer paper glue or water), this will help the flower middle stick to the petals easier. Leave it for a few minutes to dry. If you wired your petals, skip this step.

Step 34

Take the petals, if still soft in the centre, thread the flower wire middle through the centre, if the wafer paper has already dried and hardened, dab a small amount of water or wafer paper glue in the centre of the flower to soften the wafer paper. If you wired your petals, take the flower middle, place 3 medium petals directly underneath the stamen, secure petals with white floral tape, then add another layer of 3 larger petals, one by one, continue securing with floral tape all the way down the wire.

Step 35

Insert your flowers into a dummy and allow to dry.

Step 36

For the flower buds, take the 24 gauge white wire, cut in half, make a loop at the end of the wire, wrap a floral white tape over the loop and all the way down the wire. Brush with a glue or cooled, boiled water, wrap a piece of wafer paper, creating a ball shape on the loop.

Step 37

Take 3-4 small petals, attach them to the ball with wafer paper glue or cooled, boiled water,  creating a flower bud.

Step 38

Dowel and stack the cakes. Tape the wafer paper flowers in pairs or keep them separate if you prefer. Insert flower picks into the cake where you would like flowers to be placed.

Step 39

Insert the stems into the flower picks, bending the wires to arrange as desired.

Step 40

For the wafer paper sail cluster, take 2-3 sheets of the Saracino wafer paper (0.27mm thick). Use scissors to cut free-hand about 20 tulip shape petals, various sizes, approximately between 5 and 8cm long. Take another two sheets of the wafer paper and tear free-hand some irregular pieces for a more jagged edged look.

Step 41

Take prepared pieces of the wafer paper and carefully (do not burn yourself), briefly pass each piece through a path of steam from a cake steamer, form the shape you require.

Step 42

If you don’t have a steamer, you can use the steam from a kettle or a pot of boiling water or brush every piece with alcohol (like we did for the petals) and shape, put to dry on a piece of parchment paper.

Step 43

Once all the wafer paper sails are ready, using cooled, boiled water or wafer paper glue arrange them in clusters. Leave some single sails for filling the gaps later on.

Step 44

Tear some pieces from the gold sheet made from the Saracino Gold Ready to Use Lace Paste and attach with a small amount of cooled, boiled water to a few wafer paper sails.

Step 45

Take the 8in cake and the edible gold pieces we prepared earlier (made from Saracino Gold Ready to Use Lace Paste). Use small amount of cooled, boiled water or edible glue to attach pieces to the cake, starting from bigger pieces at the base reducing gradually to smallest ones creating the pattern.

Step 46

Mix a small amount of Saracino Royal Icing. Apply royal icing to the 8in cake in the place you would like the wafer paper clusters to be. Hold the wafer paper clusters in place for a few seconds to allow to fix.

Step 47

Fill the gaps with single sails and nice pieces of left over edible lace.

Step 48

Your cake is complete!

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TWISTED CHAIN PATTERN CAKE

TWISTED CHAIN PATTERN CAKE

Oct 2, 2020 | Cakes, Modelling

Author: Ralitsa Kamburova

FB: DELICE

Skill level: BEGINNERS

You will need:

  • Saracino white sugarpaste  – Pasta Top
  • Saracino white flower paste – Pasta Bouquet
  • Saracino gold spray powder
  • Saracino Airbrush mother of pearl liquid colour
  • Edible glue 
  • Lemon extract or few drops of clear alcohol
  • Chain mould
  • Cutting wheel
  • Ruler
  • Tailor’s measuring tape or piece of ribbon
  • Rolling pin with spacers
  • Exacto knife 
  • Clean brushes
  • Fondant smoother
  • 18 gauge wire
  • Airbrush

Step 1

Cover your cakes using the white Pasta Top.

Tip : Pasta Top is Vegan, Gluten free and has NO hydrogenated fats. It’s very stretchy and can be rolled very thin.

Step 2

Stack the cake and measure the diameter of your bottom tier with a piece of ribbon or tailor’s measure.

Step 3

Now you can calculate how long each piece will be in order to finish the design seamless. For example: If the circumference of the cake is 60cm, one section will be 6cm and you will have 10 sections.

Step 4

Using a chain mould make a few lengths of chain. Bear in mind you cannot finish the design all at once because the pieces of fondant will dry out too much and it is possible they could break or tear. You can make 25-30 pieces each time, place them on the cake and repeat until the design is finished.

Step 5

Roll some Saracino pasta top and cut some strips.

Step 6

Leave them for about 30 min to dry a little bit.

Step 7

For this cake we need to cut the strips to 6cm length. We already have calculated that one section of our design will be 6cm long. You should cut your strips to the length you require.

Step 8

Leave your strips of fondant aside while you paint the chains in gold.

Step 9

Use Saracino pump powder gold dust and mix it with some lemon extract or a few drops of vodka.

Step 10

Paint the chains with the mixture. For a more metallic colour, paint again after the alcohol evaporates. This time you can use the pump powder gold directly onto the chains.

Step 11

We cut the gold chains to 6cm long pieces. You cut them to your required length.

Step 12

Brush a little bit of edible glue on the white fondant strips and place the fondant chain in the middle of the strip.

Step 13

Finish all the pieces you have prepared. If you have some longer parts of chain, trim the excess.

Step 14

Chain must be exactly the length of the fondant strip.

Step 15

Use a fondant smoother and press each piece slightly over the chain.

Step 16

Now you have flattened your strips for easier twisting.

Step 17

Take one piece, approximately find the middle and put your left thumb on top (forefinger at the back) and right forefinger on top (thumb at the back).

Step 18

Twist in opposite directions until your strip is half chain, half plain.

Step 19

Each piece should look like this

Step 20

Continue to twist until you finish all parts you have cut. Remember you may need to prepare more later as we don’t want to make too many just in case they dry out.

Step 21

Start attaching the pieces to the cake. Take one piece and brush the back with edible glue (half plain, half chain) and attach to the cake. Repeat until you finish the first row.

Step 22

Then start the second row by adding another piece making sure the chains line up from the row below.

Step 23

Continue until all pieces are placed on the cake.

Step 24

When you finish all the pieces you have prepared, repeat steps 5 to 20 until you finish the design.

Step 25

Your finished bottom tier should look like this.

Step 26

Bend 18-gauge wire to create the chain branches.

Step 27

Roll some 50:50 mixture of Pasta bouquet and Pasta top or just Pasta top mixed with a little bit of tylo powder. 

Step 28

Brush the wire with some water or edible glue and place it onto the rolled fondant. Fold the fondant over the wire as shown.

Step 29

Roll over with the rolling pin.

Step 30

Use your exacto knife and cut along the length of the wire to a width of 1cm.

Step 31

Now we have one branch.

Step 32

For the second branch using 18 gauge flower wire bend to the shape shown, this part will be shorter than the previous branch. Roll a mixture of pasta top and pasta bouquet or just pasta top mixed with tylo powder.

Step 33

Brush the wire with some edible glue or water and place it onto the fondant. Fold the fondant over the wire.

Step 34

Roll over the fondant with the rolling pin.

Step 35

Using your exacto knife cut along the length of the wire again to give yourself a 1cm strip. Now we have the back for our branches.

Step 36

Again, using the chain mould and the Gold pump powder paint two pieces of chain in gold.

Step 37

Brush the branches with some edible glue and place the chain over the wired strip of fondant. Leave to dry overnight.

Step 38

Prepare your airbrush and Saracino liquid airbrush mother of pearl food colour to add some shimmer to your cake.

Step 39

Try to avoid overspray onto the gold chain as the gold colour may change.

Step 40

Place the chain branches and arrange some flowers of your choice.

TIP – If you are inserting flower wires into your cake you should always use a flower pick or something similar.

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UNICORN PARTY CAKE

UNICORN PARTY CAKE

Sep 9, 2020 | Cakes, Modelling

Author: La Belle Aurore

FB: LA BELLE AURORE

Skill level: INTERMEDIATE 

You will need:

  • White Saracino pasta model

  • Saracino pink and gold powder colour

  • Saracino white gel colour

  • Cake or dummy circular about 20cm high

  • Circle cutter

  • Knife

  • Large cocktail stick

  • Clear alcohol

  • Pink, light blue and blue Saracino pasta model

  • Work base

  • Thin brush

  • Ball tool

  • Silicone brush

  • Modelling tools
  • Black and brown food marker pen

Step 1

Cover your cake with sugarpaste. For best results use Saracino Pasta Top.

Tip : Pasta Top is Vegan, Gluten free and has NO hydrogenated fats. 

Step 2

Using a soft brush gently blend from the base upwards with the pink powder colour, be careful not to use too much colour and you can tap the brush onto a sheet of kitchen paper to remove excess. Do the same from the top of the cake downwards.

Step 3

Using your circle cutter cut out two circles. Using the same cutter cut out two crescent shapes.

Step 4

Using your fingers shape the crescent into an eyebrow.

Step 5

Repeat so we have two eyebrows. 

Step 6

Mix your gold dust colour with the clear alcohol and paint both eyebrows. Fix where required on the side of the cake.

Step 7

Using your circle cutters cut out two large and two small circles. Use a sharp knife to cut the top of each circle into a triangle shape.

Step 8

Using the gold paint, colour the two smaller circles.

Step 9

Fix the smaller painted pieces into the larger shapes to form the ears.

Step 10

Now for the Unicorn horn. Roll out two thin cone shapes from your white modelling paste. 

Step 11

Twist the two together to give the spiral effect.

Step 12

Roll it tightly and then insert a cocktail stick or skewer into the base to provide support.

Step 13

Using your gold colour paint the horn. Fix the horn and the ears to the top of the cake. 

Step 14

For the flowers cut out circles of different colours. 

Tip : You can choose any colour scheme to match your occasion.

Step 15

For each flower create a central bud by rolling paste into an egg shape. Then start applying the petals around each bud.

Step 16

Cut the larger petals in half to give the effect you need for each flower.

Step 17

Keep fixing the petals working around the buds.

Step 18

Tuck each petal inside the one previously applied and fix.

Step 19

Make as many roses as you want to give the look you need. Fix to the top of the cake to give the unicorns hair look. We will go onto the filler flowers next. 

Step 20

For the filler flowers use your fingers to roll out cone shapes as shown.

Step 21

We cut the largest part of the cone in half and then half again in the other direction to give four petals.

Step 22

We spread the cut parts to form a four-petal flower. Use finger pressure or a ball tool to spread them and give form to make look realistic.

Step 23

Now dust your filler flowers using pink Saracino powder colour. Place the filler flowers among the roses to fill in any gaps.

Step 24

Use as many roses and filler flowers to give the effect you would like to see on your cake. 

Step 25

For the babies head roll a ball and with your fingers press to create the eye sockets. Use a silicone tool to form the nose.

Step 26

We create the nostrils and shape the nose with the silicone tool.

Step 27

Use a ball tool to create the eyebrow arches.

Step 28

Use your ball tool to create the eye sockets. Then roll two small balls of modelling paste to create the eyes.

Step 29

Insert the balls inside the holes to create the eyes.

Step 30

Make two smaller circles of brown paste and fix to each each ball.

Step 31

Roll out some of your brown paste very thinly and attach a strip above each eye for the eyebrows. 

Step 32

Use your Dresden tool or similar to form the lips. The use a small ball tool to create the sides of the mouth.

Step 33

Create the pupil with a black food marker.

Step 34

Blend the iris with the brown food marker.

Step 35

Use your small ball tool to shape the mouth into the expression you require. Using white Saracino gel colour apply tiny dots to each eye. 

Step 36

Your modelled face should look similar to this. 

Step 37

Roll out an oval shape of your white paste for the body.

Step 38

Using your fingers raise one end of the oval shape. 

Step 39

Use your ball tool to press the neck and sockets for each leg.

Step 40

For the neck roll out a tube of your pink paste. Cut short and fix into the socket made for the neck.

Step 41

Use a cocktail stick to attach the head to the neck in the angle you would like. For the hair roll out yellow paste into thin strands. Start applying to the head to build up the hair style. Use your ball tool to form shoulder sockets. Roll two strands to create the unicorn horn for the little girls head. Twist them together.

Step 42

Press down the hair strands with your silicone tool. 

Step 43

Form the arm with pink paste and create the palm of the hand with the thumb.

Step 44

Form the four fingers. Now repeat for the left arm and hand.

Step 45

Place the girl in front of the cake and attach her arm and the unicorn horn to her head.

Step 46

Roll a sausage shape of pink paste and cut diagonally in the centre for the legs.

Step 47

Use your fingers to roll out the foot and ankle from the thinner part of the paste.

Step 48

Roll gently on your mat to create the form of the leg and knee.

Step 49

Make four small cuts on the back of the foot to form five toes.

Step 50

Fix the legs and the arms to the little girl. Model them into the shape you would like. 

Your model is now finished and ready to WOW your friends. 

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