I had so much fun making this little fellow!
I hope you'll enjoy this tutorial. You can use it either to make a topper or a small cake. The photos show how to make a topper, but the step descriptions include information on how to make a cake.
OK, let's start!
- cake dummy (diameter: 6’’, depth: 5’’) or three 6'' round pieces of cake, about 1,5'' deep.
- 6'' thin, round cake board or foam board (if you are making a cake),
- about 300 g of ganache or buttercream (if you are making a cake),
- medium rolling pin,
- small rolling pin,
- serrated knife,
- small knife,
- 6 cocktail sticks,
- round cutters: 2,8 cm, 1,5 cm and 1 cm,
- nozzles: 6 mm and 2 mm,
- dresden tool,
- stitching tool,
- long knife,
- dusting brushes (medium round, medium flat, small round f.ex. #00),
- dusts: white, brown, black, yellow, rose, violet,
- edible glue,
- trex (to grease the surface of the board and hands),
- corn flower,
- stiff peak royal icing (if you're making a cake)
- templates (you can download them on this page)
- 580 g sand yellow sugar paste (colours which I have used: golden yellow + ivory)
- 2 g brown flower paste
- 47 g black flower paste
- 15 g light purple flower paste (colours which I have used: rose + violet)
- 5 mm ball of pink flower paste
- 1 g grey flower paste
- 91 g white flower paste
Mark a line 2 cm from the top edge.
If you are making a cake: you will need three 6 inch round pieces of cake, each about 1,5 inch deep. Layer the cake with buttercream or ganache. You want the whole cake (with the filling) to be 5'' deep (include the board or foam board if you're using one - see the description of step 9). Chill the cake for at least 30 mins in the fridge. Mark the line using a knife (make a shallow cut).
Use a serrated knife to cut the dummy straight down, along the marked line. If the side that you've created is not perfectly straight - don't worry. You can sand paper it.
If you are making a cake be careful not to cut too much off. If it happens that you cut a little bit too much off or the cut isn't straight - don't worry. You can even it later with ganache or buttercream (the cake will be ganached or buttercreamed).
Cut out the templates attached to this tutorial (free downloadable pdf file).
Place the 'front' template on the created flat side of the dummy (or cake) and trace it around. If you are making a cake use a small knife to mark the lines. Don't fold the template around the curved sides of the dummy (or cake). Instead of that hold the template straight (as shown on the photo) and trace around holding the marker (or knife) at a right angle to the surface of the template. You should be able to see the whole line when looking at the dummy from the front.
After removing the template your dummy (or cake) will look like this.
Use the 'side' template to mark the lines on both sides of the dummy (or cake). Mark the lines the same way as you did with the 'front' template.
Remember to use the opposite side of the template when marking the other side ;)
On the photo: I am holding the back (rounded side) of the dummy.
Use a serrated knife to cut the dummy (or cake) along the created lines. On the photo you can see how the dummy looked like after trimming.
Use a piece of sand paper to smooth the styrofoam.
You want the front of the dummy to look like on the above photo.
If you are making a cake: round the created edges with a serrated knife.
The sides should look like this...
... and the back like this.
If you are making a cake: place the cake on a thin cake board or on a foam board. Trace the shape of the base of the cake onto the board. Take the cake off. Trim the board. Use a little bit of ganache or buttercream to stick the cake onto the trimmed board. Ganache or buttercream the cake (thin layer). Use an elastic scraper to smooth the sides of the cake. If you don't have one - just use the warmth of your hands (after chilling the cake) to get rid of all of the bumps.
If you want the figure to be food safe you have to isolate the styrofoam from the cake. You can do that with sugar paste.
Wet your hands and spread a small amount of water all over the dummy. You don't want to leave any dry gaps cause the sugar paste won't stick to the styrofoam. Try not to wet the dummy too much though - you want to apply the least amount of water needed for the sugar paste to stick.
Roll about 80 g of yellow sugar paste to about 4 mm thick and place the dummy on it.
If you are making a cake, skip this and the next step.
Trim the excess of the sugar paste.
Roll out the remaining yellow sugar paste to about 4 mm thick and use it to cover the dummy.
If you are making a cake: If you are icing the cake shortly after taking it out of the refrigerator there's no need to wet the ganache/buttercream before placing the sugar paste on the cake.
Use the smoother and then the knife to cut off the excess of the sugar paste. Keep the left over sugar paste.
Take two pieces of sugar paste and dip them in corn flour. Use those pieces to smooth the sugar paste. If you feel that the pieces start to stick a bit to the surface, dip them once again in corn flour.
If you're making cake: After smoothing stick the cake on an iced cake board with royal icing.
Insert two cocktail sticks as shown on the photo (height: 10,5 cm; distance between the cocktail sticks: 8 cm). You want them to stick out upwards.
Roll two 45 g balls of white flower paste. Flatten them a bit. You can use the 'eye' template as a size guide.
Apply a small amount of glue on and around the cocktail sticks. Attach the eyes.
You want to leave a 3 cm gap between the eyes (you will need that space to fit the muzzle between the eyes).
Roll out 2 g of brown flower paste and 1 g of black flower paste very thin (the thinnest possible without tearing). Cut out two big (2,8 cm) brown circles and two small (1,5 cm) black circles.
If your flower paste is very soft and looses its shape after cutting, you can leave it to dry for a bit. Not too long though - you want the flower paste to be soft enough to stick it neatly to the domed eyes.
Use a small amount of glue to stick the circles onto the eyes.
Roll two 4 g and 6 cm sausages using the yellow sugar paste leftovers.
Stick them underneath the eyes. Flatten the sausages slightly to create bottom eye lids like the ones on the photo.
Use a dresden tool to make wrinkles (two on both sides of each eyelid).
Roll another two sausages. This time slightly bigger - 18 g and 10 cm long. Flatten them a bit.
Place the flattened sausages on top of the eyes. Model the sugar paste with your fingers to create top eye lids like the ones on the photo.
Use the dresden tool to make the wrinkles (two on both sides of each eye lid).
Insert a cocktail stick between the eyes.
Roll a 30 g ball of black flower paste. Form a slightly flattened triangular-ish shape like the one shown on the photo (height 3 cm, width - 4 cm).
Use the mini palette knife tool to mark a line as shown on the photo.
First use the dresden tool and then the scalpel to deepen the line a bit.
Stick the pug's muzzle between the eyes. Use a bone tool to make an triangle-ish indentation for the nose.
Roll a 2 g narrowed from both sides sausage out of black flower paste. Curve it slightly. Pinch to create an edge of the bottom lip.
Stick the bottom part of the mouth underneath the muzzle.
Roll a 9 mm ball of black flower paste. Form a triangle-ish shape for the nose. Then flatten the bottom part.
Stick the nose in the previously made indentation. Use a cocktail stick to make marks on the muzzle as shown on the photo.
Use a dresden tool to mark a line on the nose and to make two holes as shown on the photo. You want the holes to be mirror reflections of each other.
Use a scalpel to make cuts as shown on the photo.
Roll two sausages of yellow sugar paste: one: 2 g, narrowed from both sides; the second one: 4 g, narrowed in the middle. Stick them on as shown on the photo.
If your sugar paste is too soft add a bit of CMC to it.
Add some CMC to the remaining yellow sugar paste.
Roll a 4 g ball of yellow sugar paste. Form a 3 cm long teardrop shape.
Use a desden tool to mark a bending line.
Roll the foot between your fingers and flatten it a bit as shown on the photo.
Gently bend the leg.
Use the smaller side of the dresden tool to mark two lines as shown on the photo.
Deepen the lines with a scalpel.
Repeat steps 36-41 for the second foot. Stick the front feet to the body.
Roll a 6 g ball of yellow sugar paste mixed with CMC.
Use your pinky to make a narrowing in the middle.
This is how you want the element to look like.
Bend the leg gently along the narrowing to create an ankle. Round the ankle.
Flatten the top part of the leg.
You want the legs to look like this.
Use the dresden tool to mark two lines as shown on the photo.
Deepen the lines with a scalpel.
Repeat steps 43-50 for the second leg.
Stick the legs to the body.
Roll out 15 g of purple flower paste to 1 mm thick. Use a long knife to cut a 31 cm strip. Use a stitching tool to make the stitches. Leave it for a short while to dry before sticking it on. Meanwhile you can make the collar tag (next step).
Roll out 1 g of grey flower paste to about 1 mm thick. Use a round 1 cm cutter to cut a round tag. Roll a tiny sausage of grey flower paste.
Emboss a symbol or a letter on the tag. I have used a scalpel to emboss letter "H".
Stick the collar around the pug's neck. Make sure that the collar goes slightly up on the sides and at the back. You want the ends of the collar to join neatly at the back. Make a hole in the center of the collar using a cocktail stick. Stick the tag on as shown on the photo.
Roll a 7 g ball of black flower paste. Form it into an ear as shown on the photo. You can use the template provided as a size and shape guide. Repeat this step for the other ear.
Insert a cocktail stick into each ear. Make insertions in the dummy (or cake) with another cocktail stick before attaching the ears (I like to do that cause it prevents the elements from damaging while pushing them in). Bend the ears a bit so that they don't stick perfectly straight up.
Roll a 5 mm ball of pink flower paste. Form a tongue as shown on the photo.
Roll a 1 cm ball of yellow sugar paste with CMC. Form a 3 cm sausage narrowed from one side. Cut off the base of the tail.
Stick the tail on.
Dust the pug. I have used:
brown, yellow and white dust for the fur,
violet and rose dust for the collar,
white, and black dust for the tag, muzzle and ears,
rose for the tongue,
and brown for the eyes.
I usually dust the areas where you would see shadows f.e.x . in the wrinkle lines, at the bottom of the body, between the toes.
As it goes for the eyes first I have outlined (dusted) the brown circle with brown dust. Then I have mixed a bit of brown dust with a drop of alcohol and using a no. 00 brush I created lines around the black circle as shown on the photo.
Roll out 1 g of white flower paste. Cut out two big and two small circles using 2 and 6 mm nozzles.
Stick the circles on the eyes.
Congrats! Your Pug is ready!