Cake! magazine by Australian Cake Decorating Network February 2015 | Page 95

What are your top three tips for
sugar modelling?
Tip 1
Always keep your area clean. I wipe
and clean my surface and clean my
hands and work area constantly.
Tip 2
My last step when rolling fondant
before starting the modelling process
is a light dust of cornstarch for a soft
porcelain like finish.
Tip 3
Make the things that make you happy.

You’re always producing original
little characters, what inspires you to
come up with new designs?
I am a big kid at heart and I think
this helps when I am thinking of new
little characters to create. So many
things inspire me, such as children,
toys, art, nature, animals, kawaii
style, fabric, food and so much
more. Inspiration lies everywhere,
we just have to open up our eyes to
see it.
Your modelling is perfect and never
has any flaws.What tips do you have
for avoiding imperfections in your
fondant, such as fluff and finger
marks?
Thank you so much! This goes back
to my Tips. Try to keep your work
surface as clean as possible and I
never have finger marks as I try to
be gentle when handling my figures
when I work with them. I like to work
on styrofoam bases as this helps to
avoid over handling my work. I also
like to work in stages and let certain
part dry before starting on another
part