Cake! magazine by Australian Cake Decorating Network November 2014 | Page 50

Step 17:
Roll a sausage of flesh
coloured fondant, cut in
half and bend at the elbow. Roll the ends of the
arms to create the wrist.

Step 21:
Glue hands in place on
the groom so they are
resting on the legs.

Step 18:
Glue arms to the chest/
body and have the wrists
meet at the lap.

Step 22:
For the heads, roll 2 balls
of flesh coloured fondant
and hold them in place
over the bodies to check
for size. I always eyeball
this and make the brides
head slightly smaller than
the groom. Once you’re
happy with the size, roll
into a slight teardrop
shape.

Step 19:
Roll flesh coloured fondant into a teardrop and
flatten the fat end to create the hands. Cut the
thumb and fingers and
with a little Crisco on
your finger tips, separate
each one, rolling gently to
lengthen the fingers.

Step 23:
Using the other end of a
paint brush, gently roll un
and down over the centre of the face to create
the eye area. With a little
Crisco on your fingers,
smooth out any sharp
lines and press in each
side of the eye line to give
the head some shape.

Step 20:
Using the flat end of the
veining tool, gently press
into the palm of the hand
to shape it.

Step 24:
Roll a tiny ball of fondant
and glue in place for the
nose.