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Step 19.Carve the cake to create the body shape 20
with a round belly and a small bottom.
Step 20.
Smooth with a heated spatula.
Step 21.
Layer and fill the 5” cake onto the centre
dowel for the head. Carve off the top.
Step 22.
Continue carving this edge to create a
dome at the top of the head. Carve the
lower part to create the rest of the head.
Step 23.
Create two depressions for the eyes and
ganache the head. Use a heated spatula
to smooth. Build up with ganache to
emphasise features such as cheeks, chin
and forehead. Bend the wires: right arm
on hip, left arm bent up for the pitchfork.
Bend the end to create a hook. Clean
the wire before covering with piping gel.
Attach modelling chocolate to the arms to
shape his shoulders down to his wrists.
Step 24.
Use a small amount of modelling
chocolate to create a nose and lips.
Step 25.
Cover the head with flesh coloured
fondant and smooth. Ensure the fondant is
fixed to the cake. Shape the features.
Step 26.
Use a template for the eyes and pin into
place, evenly spaced and symmetrical.
Cut around the templates and remove
the eye piece smoothing the edge gently.
Step 27.
Create two ear shaped pieces of fondant
and attach to the head with sugar glue.
Step 28.
Roll a thin layer of enough fondant to
cover the head. Use a template to cut
around the face of the costume’s hood.
Step 29.
Place the piece of fondant on the
forehead, cover the head down and
around the face for the hood and smooth.
Step 30.
Roll fondant for the front of the body and
legs. Cut a circle that fits around the neck.
Attach the fondant from the neck, down
the body, around the legs and smooth.
Adhere fondant to the back in the same
way, but only to the top of the legs. Use a
modelling tool to define the belly and legs.
Step 31.
Cover the arms and blend the seam.
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