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MAGAZINE
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Step 8.
Using pliers, twist each of the two wires
around the protruding dowels.
Step 9.
Measure just under 2” up from the last
attached board and make a mark.
Step 10.
Glue the second piece of Styrofoam to
the underside of the 4” board and glue
the board to the dowel at the mark.
Step 11.
Use hot glue to secure the wire to the
peg. This part will be filled with modelling
chocolate. If it is to be consumed, cover
the glue and armature wire in order for
it to be food safe. Leave the structure
overnight for the glue to harden and set.
Step 12.
Cover the 4mm dowel with piping gel. Roll
a piece of red fondant and roll the dowel
over it so it is covered. Cut to size. Use
the fondant smoother to roll the covered
dowel to smooth the cut edge.
Step 13.
Roll red fondant mixed with tylose to
the same height as the dowel. Place a
pitchfork template onto the fondant and
cut around it. Lay the stick over the shape
and cut either side. Glue the two pieces
either side of the stick with sugar glue.
Roll a very thin piece of fondant and cut
around the template.
Step 14.
Using sugar glue, attach to the pitchfork
by placing over the top. Use a sugar
shaper to neaten. Cut a triangle of
fondant and attach to the stick with sugar
glue. Allow to harden overnight.
Step 15.
Apply piping gel to the underside of the
lower piece of Styrofoam. Smooth the
modelling chocolate over the Styrofoam.
Cut off any excess chocolate and smooth.
Step 16.
Roll modelling chocolate into cylinders
and cut into legs. Attach each leg to the
dowels underneath the belly with piping
gel and smooth. Attach feet, allowing for
the fondant which will cover them later.
Step 17.
Attach modelling chocolate to the top of
the 3mm board for the upper chest/neck.
Roll a small ball of modelling chocolate
and attach to the front of the top
Styrofoam. Smooth to create the chin.
Step 18.
Level the 4” cake and cut in half
horizontally as well as vertically. Fill the
gap using white chocolate ganache
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