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MAGAZINE
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Board
Step 1.
Glue the cardboard circles together. Glue
the cardboard squares together in groups
of three and glue on the corners of the
cardboard round. Use the dark tape
to seal the edge. Go over the top and
bottom edges, fold over and rub down.
Brush with 2-3 tablespoons of corn syrup.
Step 2.
Roll green fondant to 0.25” thick and 14”
round. Cut the edge along the tape in a
wavy line. Use extra fondant to press into
any areas that are not covered. Keep the
extra. Crumple foil into a soft wad and use
to apply texture to the fondant.
Step 3.
Shade the outer ring with dark green
dust. Highlight with apple green dust.
Leaves
Step 4.
Roll out gum paste thinly and cut leaves
of each colour. Cover with cling film.
Use the dresden tool to thin the edges
between the veins. Sharpen plunger
grooves and add around existing lines.
Step 5.
Fill the cookie sheet with twists of cling
film. Drape over 60 leaves, curled in
different directions. Give each a little
twist. Leave to dry for a week.
Step 6.
Dust each in two colours: green with forest
green and red, yellow with forest green
and orange, orange with yellow and red,
red with pumpkin and aubergine.
Familiars
Step 7.
Make a ‘fur comb’ from clear cutting
boards with a series of tiny notches.
Step 8.
Trim a template, and lay a clear cutting
board on top. Shape modelling chocolate
for each body and head. Set in the fridge.
Step 9.
Slide all references under a clear cutting
board. Use the internet for photos. Flatten
white gum paste and cover the head.
Step 10.
Use the comb to get hairs over the nose.
Form the eyes, nostrils and mouth with
the dresden tool. Accentuate individual
rough hairs or grooves under the nose.
Step 11.
Create kitty ears, curling the inner edge.
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