The height of the topper: 11 cm
- dresden tool
- small ball tool
- square cutters (10 mm and 8 mm)
- 9 cm skewer
- 2 x 3 cm and 2 x 4 cm cocktail stick pieces
- brush (glue)
- 120 g red sugarpaste with CMC*
- 22 g black flower paste
- 40 g white sugarpaste
- 7 mm ball of yellow flower paste
- 2 g of green flower paste
- 36 g of ivory sugarpaste with CMC*
- edible glue**
*I adjust the amount of CMC added depending on the thickness I want to get. Add more to the body and head - you want them to be firm. Add less to the arms and legs - you want them to be quite firm, but you still want to be able to change the shape after attaching to the body. Add the least to the hat - you want the hat to be soft enough to shape it once it's on the head. I add the CMC to the sugarpaste shortly before forming the element.
**Don't apply too much glue. You want the elements to stick well but you don't want the glue to ooze out.
Roll an 80 g ball of red sugarpaste. Form a teardrop shaped body. Flatten the top slightly. Apply a little amount of glue on a 9 cm long skewer and insert it into the body in rotary motion, all the way down. If the body loses its shape during inserting – reshape it.
To make the legs you will need two 2 g balls of red sugarpaste. For the arms - two 3 g balls.
You make all four elements the same way: press the ball in between your index finger and your thumb to flatten it slightly. Then (still holding the element between your fingers) use your other hand (index finger and thumb) to rotate the element around. Keep rotating until you get sausages with flat ends like shown in the photo. Insert the cocktail stick pieces in the sausages.
Insert the arms and legs into the body. You might need to adjust the shape of the elements a little that is why stick them on right away (don't wait for them to dry). You want the base of the arms and legs to touch the body as shown in the photo.
Roll two 9 g balls of black paste. Form two short sausages. Use your little finger to make a narrowing in the 1/3 of the length as shown in the photo. Bend the element gently as shown in the photo. Round the heel.
Flatten the top part of the shoe.
Use the dresden tool to mark lines as shown in the photo.
Attach the shoes to the legs.
Roll a 3 g sausage of white sugarpaste and stick it to the body as shown in the photo. Flatten it slightly.
Texture it using a dresden tool.
Roll two 1 g balls of green flower paste. Form flattened egg shaped elements and make cuts as shown in the photo. Use your fingers to round the edges of the mittens.
Use the wide side of the dresden tool to make a shallow indentation on each mitten as shown in the photo. Use the scalpel to cut the ends of the mittens.
Attach the mittens to the arms.
Wrap white sausages around the arms and legs as shown in the photo. Texture them.
Roll out 4 g of black flower paste to about 1 mm thick. Let it dry a bit. Use a knife to cut a 15 cm long and 8 mm wide strip. Roll out a small piece of yellow flower paste to about 1 mm thick. Let it dry a bit. Use the square cutters to create a buckle. If you don't have square cutters use round ones.
Stick the belt on. You might have to trim the strip a bit. Make the joining at the back.
Roll a 35 g ball of ivory sugarpaste. Flatten it (diameter: 4,5 cm). Use a 16 g piece of white sugarpaste to create a triangle as shown in the photo.
Attach the head to the body. Form the beard as shown in the photo and stick it onto the head.
Texture the beard. Roll a 4 mm ball of ivory sugarpaste and stick it on as shown in the photo. Use a small ball tool to make an indentation in the centre.
Roll a 1 cm ball of white sugarpaste. Roll a sausage narrowing down towards both ends. Use a dresden tool to mark the middle and stick it above the mouth as shown in the photo.
Texture the mustache. Stick the nose on (5 mm ball) and make holes for the eyes (small ball tool).
Roll two 2 mm balls of black flower paste and stick them in the previously created holes. Roll two 4 mm balls of white sugarpaste and form short sausages. Stick them on as shown in the photo.
Texture the eyebrows.
Roll a 14 g ball of sugarpaste. Create a domed shape and stick on the back of the head to round it as shown in the photo.
Make Santa's hat the same way as described in the Polar Bear Tutorial (steps 20-23)- http://crumbavenue.com/tutorials/polar-bear . You will need 30 g of red sugarpaste and 3 g of white sugarpaste.
Congrats! Your Santa is ready!