Below you'll find both a video and photo tutorial :)


These are the tools that I used. You'll find the list in the 'EQUIPMENT' tab.


Body - 45 g. Add CMC* to the sugarpaste (fondant) to make it thicker. That way it won't sink.
Make sure the bottom part of body if flat. You want the topper to be sturdy.

* Keep on adding the CMC gradually until you feel that the paste is thicker (you will need to use more pressure when kneading it). I add the CMC to the sugar paste shortly before forming the parts. If you add the CMC and let the paste sit for a long time it will become dry and crumbly. It will be difficult to get a smooth finish.


Use the bone tool or ball tool to make three indentations for the buttons.