The height of the cake topper: 11 cm
- dresden tool
- small ball tool
- square cutters (10 mm and 8 mm)
- 9 cm wooden skewer (bbq stick)
- 2 x 3 cm and 2 x 4 cm cocktail stick pieces
- brush (glue)
Flower paste (gum paste):
- black - 22 g
- yellow - 7 mm ball
- green - 2 g
- white - 40 g
Sugarpaste (fondant) with CMC*:
- red - 120 g
- ivory - 36 g
*Keep on adding the CMC gradually until the paste gets thicker. Add more to the body and the head - they need to be firm, so that they don't sink. Add less to the arms and legs - you want them to hold the shape well, but they can't be very firm since you will need to be able to adjust the shape a little after attaching to the body. As it goes for the hat - add just a little CMC. It needs to be quite soft so that you can modify the shape after you attach it to the head. Add the CMC to the sugarpaste shortly before forming the parts.
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 wooden skewer (bbq stick) 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 parts the same way: press the ball in between your index finger and your thumb to flatten it slightly. Then (still holding the paste between your fingers) use your other hand (index finger and thumb) to rotate the element around its axis. 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 parts a little that is why stick them to the body 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 it along the narrowing gently as shown in the photo. Round the heel.
Flatten the top and the bottom (sole) of the shoe slightly. You can pinch both the bottom and the top edges all around to sharpen them.
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, round side of the dresden tool to make a shallow indentation on each mitten as shown in the photo. Use the scalpel to trim 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. Let it dry for a moment - it needs to hold the shape well but can't be very dry. 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. Let it dry for a moment - it needs to hold the shape well (it can be quite dry but not completely dry). Use the square cutters to create a buckle. If you don't have square cutters use round ones.
Stick the belt on. Trim it so that the ends join neatly 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 triangl-ish shape as shown in the photo.
Attach the head to the body. Flatten the sides of the beard and elongate the end of the beard. Stick it to the head as shown in the photo.
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 tapering down towards both ends sausage. 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!