Cake! magazine by Australian Cake Decorating Network February 2015 | Page 12

Step 20:
Step 17:

Step 19:

Decide on a pose for
the arms and legs and
construct out of 18-20
gauge wire. Wires should
stop at the ankle and
wrist joints. Insert and
remove the wires into the
body while it is still soft.
Let the body dry before
proceeding.

Roll flesh coloured
fondant into tapered
sausages with contouring
for knees and ankles.
No detail is needed at
the foot as shoes will be
added later.

Carefully thread the legs
onto their corresponding
wires and reshape as
necessary. Insert the
wires into the pre-drilled
holes and attach with
royal icing. Use scrap
balls of fondant to hold
legs in position while the
royal icing dries.

Roll flesh coloured fondant
into a sausage with a
bulging end. Flatten the end
and cut fingers and thumb to
form a hand. Carefully thread
each arm on to it’swireup
to the wrist joint and make
sure the wired arms fit neatly
into each arm hole. Do