Cake! magazine by Australian Cake Decorating Network August 2017 | Page 22

Step 21:
Roll 2-3 g of flesh
fondant into an elongated
pear shape – bottom
heavy, thinner neck. Step 22:
Step 23:
Dab a bit of glue in the
Use a cocktail stick to gently mark the collar bone.
neck cavity and stick the
elongated pear in. Flatten
upper chest area with
your finger – should sit
lush with neckline – and
gently roll the neck to
give it the correct shape.
Step 24:
Insert a skewer from top
of neck and push down
till you feel it reaches a
bit under the neckline. Step 25:
Use the round cutting
tool (or dresden tool) to
score lines all around the
tunic to make it look like
corduroy.
Step 28:
Roll a tiny ball of marsala
fondant and stick it under
the collar. To texture,
press down either with
end of cel stick or
emboss with tip no. 2. Step 29 & 30:
Make three more buttons like above and stick them on the tunic (total four).
Allow to set for 24 hours.
Dab some glue onto bottom of tunic and firmly – but carefully – insert it onto the
skewers on the (firm) legs. Allow to set for at least 1-2 hours.
Step 26:
Roll out a thin strip of
marsala fondant and frill
one end using the small
ball tool.
Step 27:
Apply glue around the
neckline and stick the
frill around it (meets at
the back) to make the
decorative collar; mark
stitch marks with cocktail
stick.