Cake! magazine by Australian Cake Decorating Network May 2016 | Page 15

Step 9:
Use small amount of light
brown/golden paste to
make a triangle, roll up to
make croissant

Step 13:
Add two blue 4mm sugar
pearls for eyes. Cut slit for
mouth with scalpel and
add dimple with small ball
tool at each end of mouth

Step 10:
Roll small pea size
piece of flesh paste, and
smooth down ends of
paste. Cut out small ‘V’
for thumb (like mittens).
Mark in fingers and use
end of scribe tool to push
in ends of fingers. Mark in
nails with tip of scribe tool
and twist just below hand
between thumb and index
finger to make wrist

Step 14:
Use small ball tool to add
top lips, by drawing an
‘m’ shape tapering to the
outside edge

Step 11:
Glue croissant to body
and place hand in
position, thumb to the top

Step 15:
Re-define the opening with
an orange stick

Step 12:
Head – wrap 40g flesh
around 3cm polystyrene
ball and smooth. Roll tiny
ball and glue into middle
of the face for the nose.
Use pointed tool to make
nostrils

Step 16:
Use the dresden tool,
smoothing down towards
the top lip to create
cheeks and define top lip
more