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Equipment Required
- 2 x 10” round 5mm thick MDF or ply
white cake boards - 2 x 3” round 5mm thick silver cake
boards - 2 x 4” round 5mm thick silver cake
boards - 3mm diameter 20” long armature wire
- Round cakes: 4”, 5”
- 600g modelling chocolate
- 900g white chocolate ganache
- Fondant: 250g flesh, 750g red, grey,
white, black - Tylose powder
- Piping gel
- Sugar glue
- Modelling tools
- Ruler
- Pen/edible marker
- Paintbrushes: thin, blush
- Dowels: 3 x 6mm diameter 7.75” long,
4mm diameter 11.5” long - 4” Styrofoam ball
- Fondant smoother
- Flexible smoothers
- X-acto/art knife
- Small knife
- Offset spatula
- Agbay or serrated knife
- Pink petal dust
- Drill
- Drill bits: 3mm, 6mm
- Saw
- Sandpaper
- Hot glue gun
- Wood glue
- Pliers
- Wire cutters
- Edible paints: grey, pink, green, brown,
white - Small circle cutters
- Confectioners’ glaze
Difficulty Rating
Step 1.
Glue the 10” boards together with wood
glue. Leave to set overnight. Once dry,
drill two 6mm holes 1” either side of the
centre. Drill a 6mm hole through the
centre of the larger silver boards. Taking
the smaller boards, drill two more 6mm
holes 1” either side of the centre hole.
Step 2.
Take a 3” board and drill two 3mm holes
0.25” inside of the two outer holes. Cut
0.5” off each side of the disc.
Step 3.
Drip wood glue into the holes in the
white board and push a 6mm dowel into
each until flush with the bottom.
Step 4.
Measure from the dowel base and make
a mark at 4”. Cut 1” off each end of the
Styrofoam ball. Glue one piece underneath
the 3” board and glue the third dowel in
the centre hole. Thread and glue the board
onto the dowels stopping at the 4” mark.
Step 5.
Take the cut 3” board, thread the
armature wire evenly through the 3mm
holes and bend slightly.
Step 6.
Measure 3” up from the last glued board
and make a mark.
Step 7.
Thread the board with the wire attached
over the dowels and glue at the mark.
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