The topper is 12 cm tall.
- Bone tool
- Dresden tool
- Skewer – 10 cm
- Round cutter – 1 cm
- Ball tool
- Brush (for gluing)
- Dusting brushes – small round, medium flat
- 173 g white flower paste
- 1 g black flower paste
- 1 g grey flower paste
- 16 g red 1/2 / 1/2 sugar paste and flower paste mix
- 8 g red flower paste
- 9 g 1/2 / 1/2 white sugar paste and flower paste mix
- edible glue
- dust colours – grey and red
Roll a 55 g ball of white flower paste. Form a teardrop shape. Flatten the top part slightly. Apply a little amount of glue on the skewer and insert it into the body in rotary motion, all the way down. If the body loses its shape during inserting, reshape it.
Use the ball tool to make an indentation at the back of the body for the tail.
Roll two 10 g balls of white flower paste and form tapering towards one end 6 cm long sausages. Use the fine side of the dresden tool to mark a bending line.
Bend the legs along the marked line. Flatten the part of the legs that will be touching the body. Use the fine side of dresden tool to mark lines as shown in the photo (toes). Deepen the lines with a clean, sharp scalpel. Stick the legs to the body.
Roll two 5 g balls of white flower paste. Form two teardrop shapes and flatten them slightly.
Stick them to the body as shown in the photo.
Roll two 8 g balls of white flower paste. Form two egg shapes. Press with your index finger to create an indentation as shown in the photo.
Use the fine end of the dresden tool to mark lines as shown in the photo.
Round the toes slightly with your fingers and deepen the lines with a scalpel.
Roll out 1 g of grey flower paste very thin. Use the round 1 cm cutter to cut out 2 circles. Stick them on the bottom of both back feet.
Stick the feet to the body.
Roll a 1 g ball of flower paste (tail) and stick it at the back of the body in the previously formed indentation.
Roll a 70 g ball of white flower paste. Create an upside-down egg shape with a flat bottom and top. Flatten the head slightly. Roll a 1 cm ball of white flower paste. Form a short sausage and flatten it. Stick it on the head as shown in the photo. Use a scalpel and the fine side of the dresden tool to create a smile.
Stick a 2 mm ball of black flower paste in the mouth and flatten it with the dresden tool. Use the smaller side of the bone tool to make holes for the eyes.
Roll three 4 mm balls of black flower paste. Stick two of them in the eye indentations. Use the last one to form a nose. Roll a tiny sausage out of 1 mm ball of black flower paste. Cut it in half and stick them as eyebrows.
Roll a 7 mm ball of white flower paste. Form a flattened teardrop shape. Use a ball tool to make an indentation as shown in the photo. Form a teardrop shape from a 4 mm ball of grey flower paste and stick it inside the ear. Smooth it with the dresden tool.
Pinch the bottom part of the ear and make a cut to create a flat surface. Stick the ear to the head. You will only need one ear as the other one will be hidden underneath the hat.
Roll out 10 g of red flower paste to 2 mm. Cut a 1,5 cm wide and 7 cm long strip. Soften the edges. Stick the strip around the bear's neck. Cut two more strips - this time cut them so that they are narrowing down slightly towards one end (4 and 5 cm long). Make cuts at the wider end of each strip as shown in the photo. Roll out a tiny bit of white flower paste very thin. Cut two narrow strips and stick them on as shown in the photo.
Stick the scarf on.
Roll a 16 g ball of red flower paste/sugar paste mix. Form a cone and make a hollowing using a ball tool.
Use your fingers to deepen the hollowing and to thin the sides of the hat.
Attach the hat.
Roll an 8 g ball of white flower paste/sugar paste mix. Form a sausage. Stick it around the bottom of the hat. Use the fine end of the dresden tool to texture it.
Dust the cake topper using grey and red dust.