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10 Place the dowel back into thesupport dowel in the cake and mark atthe point where the dowel will supportthe stork’s body. Heat up as beforeto bend into shape. Fill the supportdowel with royal icing and re-insert theheated dowel into position.``````11 Insert the tip of the heated dowelinto the centre of the polystyrene eggto make a hole then remove.``````12 Pipe a little royal icing on to the tipof the second clear dowel and insertinto the polystyrene egg at the top.Mark where the bend in the long neckwill need to be heated.``````14 Take half of the orange modellingpaste and roll into a thin sausage.Glue the dowel and lay the paste onto the dowel. Smooth the two sidestogether to smooth away any lines.``````15 Leave the second dowel in theegg and cover in Trex. Take the whitemodelling paste and push the egg intothe paste, gently encasing the eggcompletely until covered.``````16 Ease the paste up the dowel tocover and form a neck and head.``````17 Pinch the base between the thumband finger to make a small tail shape.``````9 Take a clear 30cm dowel and insertinto the support dowel until it touchesthe bottom. Lightly mark it and remove.Carefully hold the mark on the dowelover a heat source (with care!) andgently bend it at an angle, hold undercold water to reset the dowel.``````13 Hold the dowel over heat usingthe body as a handle and heat upwhere you have just marked.Bend into a 90° angle to make theneck, head and beak.``````18 Pipe a little royal icing on to the endof the dowel and insert it back into thehole made previously. Allow to sit for ashort time to fix in place.``````19 Using the rest of the orangemodelling paste, roll into a longtriangle between your palms andtwist on to the exposed dowel fromthe head.``````20 Divide the beak with a craft knifedown the centre of both sides.``````74 | September 2018 http://www.cakedecorationmagazine.co.ukMAKE THE STORKp72-76_Laura Dodimead.indd 74 09/08/2018 18:06