Cake! magazine by Australian Cake Decorating Network February 2017 | Page 46

Step 8:
Roll out a piece of modelling chocolate and roll into a large tear drop shape. Thin out the end until it’ s a little thicker than the middle finger. The thumb is larger than all the fingers. Take a look at your own thumb to compare. Make two indentations with your modelling tool for the thumb pad and first knuckle. Smooth out the lines for a soft transition like we did with the fingers. Line the thumb up with the side of the hand and pinch off the excess chocolate. Set thumb aside.
Step 9:
Place your plastic wrap under the back of the fingers to keep them supported while you work. Smooth out the area under the fingers and fill in any gaps so that the transition between the base of the fingers and the palm is smooth. Add pieces of chocolate where necessary to build out the palm of the hand. Add a few crease lines but don’ t go overboard. The more lines you add, the older the hand will look. We’ re going more for a marble statue look, not total realism. Make sure you smooth out the transitions from any wrinkles you add like we did on the fingers.