I had so much fun making this little fellow! I hope you'll enjoy this tutorial. You can use it either to make a cake 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 (if you are making a cake)
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
cocktail sticks x 6
round cutters:
2,8 cm
1,5 cm
1 cm,
piping nozzles:
6 mm
2 mm
dresden tool
stitching tool
long knife
scalpel
dusting brushes
medium round
medium flat
fine round f.ex. #00
marker
templates (you'll find them in the 'TEMPLATES' tab)
Sugar paste (fondant)*
Flower paste (gum paste)*
Dust colours:
white
brown
black
yellow
rose
violet
Edible glue
White vegetable fat f.ex. Trex (to grease the surface of the board and hands)
sand yellow - 580 g sand (gel colours which I have used to colour the paste: golden yellow + ivory)
Flower paste:
brown - 2 g
black - 47 g
light purple - 15 g (gel colours which I have used to colour the paste: rose + violet)
pink - 5 g
grey - 1 g grey
white - 91 g
1.
Use a marker to 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. Instead of making a line with a marker, use the knife (make a shallow cut).
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