56 Attach frills onto legs above the
knees. Paint details on the boots.
Push the main skewer with the head
on, back through the top and corset
and through the caramel piece into
the cake.
57 Colour 40g of modelling paste
chestnut. Take 12g and make a semi
circle and with the pointed tool
press curved marks to create folds.
58 With the other 28g roll out a
sausage shape approximately 20cm
long, thinner at either end and
thicker in the middle.
59 Smooth out the shape and again
draw on folds.
60 Make a frill on either side but not
on the middle, using a Dresden tool.
61 Glue the semi circle piece on first
and then the frilled piece, draping
around to the front of the figure.
62 Roll out a fine rope of paste and
drape it around her waist, glue at
the join. Add two small pieces made
from the cog mould.63 Take a small ball of white paste,
roll into a sausage and flatten. Wrap
around the neck, attaching with a
dab of glue.
64 For the arms, roll out two
sausages from a 24g piece of white
modelling paste. Flatten slightly at
the shoulders, bend at the elbows
and make a few folds with the
pointed tool. Push in at the wrists
with the bone tool.
65 Take 1g of flesh and roll into two
balls and flatten. Cut the fingers
using a craft knife and pinch to
soften each finger separately.
66 Glue the arms to the shoulders
and where the lower arms rest on
the thighs. Add a dab of glue at the
wrists and position the hands facing
upwards.HAIR
67 Colour 35g of paprika modelling
paste paprika for the hair. Separate
into five balls: one large, then64 | New Trends 2018 http://www.cakedecorationmagazine.co.ukALTERNATIVE CAKES
51 Colour 70g of flower paste dark
brown and split into two balls.
Roll each ball into a sausage shape
that is thinner at one end. Make
indentations as shown for the ankle
and knee.
52 Cut off a section from each leg
to create a foot.
53 Take the caramel section and put
a skewer through the centre on the
dummy. Position the legs against
the caramel piece. Mark the legs to
create a line down the centre and
across the knees. Pinch with the
fingers under the knee. Use skewers
to support the legs as they dry.
54 When dry, paint stripes on the
thighs with cooled boiled water and
chestnut paste. Remove the skewers
and position on the top of the cake,
gluing in place.
55 Take 1g of white flower paste
and roll into a long fine sausage.
Frill it with the pointed tool by
rolling the point along the paste.42 43 44 4546 47 48 4950 51 52 5354 55 56 57p60-65_Zoe Smith_New.indd 64 09/11/2017 17:11