fabulous-fondant-tutorials.pdf

Fabulous Fondant Topper Tutorials

Created exclusively for Craftsy by Lesley Wright

TABLE OF CONTENTS 01 Meet the Expert 02 Oh, Baby! Cute Little Fondant Faces 13 Tiny Fondant Sneaker Tutorial 18 Achieve a Glossy Finish on Fondant 22 A Very Handy Modeling Hand Tutorial 27 The Number One Topper Tutorial

Lesley is English, but has lived in California for three years. She has been baking full-time since May 2011, and counts herself as very lucky that she doesn’t have to do a proper job as well! Lesley run a small bakery business, The Royal Bakery, from home and creates just one or two cakes a week for customers. She spends the rest of the time on her Facebook page, and the Craftsy blog, or thinking, talking and writing about cake. Althoug Although h she’d rather rather eat a bag of potato potato chips than a slice of cake, she’s a big fan of chocolate ganache and is often to be seen eating leftovers with a spoon. Lesley has one husband, one son and one cockatiel, which she thinks is quite enough of each.

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!  y  b  �  O h B Cute Little Fondant Faces Fondant baby gures can really add a wow factor to baby shower cakes, rst birthday cakes, christenings cakes and Communion cakes, too. This fondant baby faces tutorial demonstrates how to create the right shape, position the features and give three different expressions to your fondant baby gure. It’s certainly not the only way to model a baby’s face, but it is simple and will give you scope to elaborate once you learn the basics.

Part 1: Here’s how to model a cute baby face from fondant. STEP 1: Begin

by tinting some fondant to a esh tone and rolling a ball. The size of the ball will depend on the size of the baby you are modeling. I prefer using Wilton fondant without Tylose added, and I color it with Wilton copper. If you are using a softer fondant, you may prefer to add Tylose. 2

STEP 2: Place

your nger just slightly off-center and roll gently from side to side. You are aiming to atten the top half of the ball and narrow it slightly.

View from the front.

View from the side.

STEP 3: Make

tiny holes for eyes using a CelStick or toothpick halfway down the face. This should be at the point where the head starts to widen. The distance between the eyes is up to personal taste, but I like there to be as much distance between the eyes as there is between the eye and the side of the head. Slightly moisten a very ne paintbrush and add a little water to each hole.

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STEP 4: Use

tweezers to place a tiny black sprinkle in each hole. If you can’t get nd black sprinkles, tiny dots of fondant will work, or you can forgo the holes altogether and use an edible black pen to draw on the dots.

STEP 5: Roll

a tiny oval of fondant. Babies have cute button noses, so keep the oval very small.

STEP 6: Paint

a tiny dab of water or edible glue on the face  just below the eyes. Attach the nose. If water seeps out from underneath as in the photo, wait a minute for the nose to stick, then use a soft, small paintbrush to brush cornstarch onto the wet area to absorb the water.

STEP 7: Use

a piping tip to create an indentation for the smile. It’s important that the smile is positioned halfway between the nose and the chin. 4

STEP 8: Once

the smile shape is indented, you can leave it like this, or rene it with a few extra steps. STEP 9: Use

a small, at paint brush and insert it into the mouth. Gently slide it from side to side to widen and dene the shape and also smooth the edges. Do this slowly and carefully. By pushing the brush further into the indentation and pulling it out and down at the same time, you can open up the mouth and pull the bottom lip out slightly.

STEP 10: Use

a toothpick or CelStick to make little indentations at the corners of the smile. STEP 11: Use

a second small paintbrush to shade the inside of the mouth with a little petal dust. I use a combination of red, orange and white.

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STEP 12: Use

the same paintbrush and color combination to dust the cheeks. Tap most of the color or the brush before you begin dusting. Dust a large area from under the eyes to the corners of the mouth to the side of the head, so as not to concentrate the color too strongly in one area. If you nd you’ve used too much color, put some cornstarch on a Q-tip or tissue and rub it over the cheeks to disperse the color. STEP 13: It’s

good to work on your model on soft foam, but another idea for stopping the back of the head from becoming at is to occasionally put it in a spoon. Measuring spoons work really well, as they are usually completely spherical.

STEP 14: Roll

two small balls for the baby’s ears.

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STEP 15: Paint

a tiny dab of water or edible glue on the side of the head. The ear should be centered horizontally on the side of the head and be positioned between the nose and mouth vertically.

STEP 16: Use

a at blunt tool or end of a paintbrush to squash the front of the ear at against the side of the head.

STEP 17: Gently

press the ear a little atter against the side of the head. Repeat on the other side.

STEP 18: Add

a little tuft of hair by rolling a long thin teardrop shape.

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STEP 19: Squash

the fatter end of the teardrop and curl the pointed end back on itself.

STEP 20: Attach

the hair high on the baby’s forehead. And there you have it, a happy, smiling baby!

Part 2: But babies are not always happy and smiling! Here’s how to make a few changes for a baby that’s not quite so happy. STEP 1: Start

as normal, but this time add the nose rst. The nose is positioned lower than halfway down the face, where the head starts to widen. For a more realistic nose, add a couple of tiny nostrils by indenting holes right at the bottom. Flatten the top of the nose just slightly against the face.

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STEP 2: To

make an unhappy face, insert the piping tip the other way around. Dust inside the mouth as before.

STEP 3: Use

the at paint brush again to pull out a pouty bottom lip.

STEP 4: Using

a Dresden tool, the tip of a knife or a toothpick, make three indentations for each eye. The rst is horizontal, the second and third form a “V,” meeting at the inside corner of the eye. The positioning is the same as before — halfway down the face and with as much space between the eyes as there is to the side of the face. Add ears using the same method before, and maybe try a little ringlet!

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Part 3: Some babies have a perpetually surprised face! Try these steps to achieve that look. This method also shows you how to form a neck at the same time as the head.

STEP 1: Start

with a fondant ball as before, but this time, place your nger on the bottom of the ball and start rolling back and forth. Gently pinch, pull and roll the fondant until you have rolled a neck. This takes a while, so take your time. The length doesn’t matter too much; you can cut off any excess later. STEP 2: Side

view. Try to catch a glimpse of your own prole in the mirror. Your head is not a ball on top of your neck, but sits forward with the back of your head and neck forming quite a smooth line. Try to emulate that with your model if possible.

STEP 3: Side

view. Shape the head as before, so that it’s narrower and atter at the top.

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STEP 4: Add

the nose and eyes as before. Use a CelStick or toothpick to make a hole for the mouth. Remember to position the mouth halfway between the nose and bottom of the chin.

STEP 5: Use

a ne pointed paintbrush to widen the hole a little and gently pull down the bottom lip slightly.

STEP 6: Shade

inside the mouth and dust the cheeks as before. STEP 7: Roll

a small teardrop and atten it with your nger. Use a Dresden or other veining tool to indent some lines in the shape to make a tuft of hair. Use a mold to make a tiny bow, or create one using your favorite bow method. STEP 8: Add

the bangs and bow

to the head.

STEP 9: It’s

best to always wait for the elements of your gure to dry and rm up before assembling them. Usually, long toothpicks or bamboo skewers run up each leg, into the body and then the head is held on with a toothpick. You can insert a toothpick into the neck now, as it might be dicult to do it later when the fondant is dry. 11

STEP 10: If

you like, use a brown edible pen to add small eyebrows high up on the forehead to add to the surprised expression.

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 T � y

Fondant Sneakers Tutorial

These tiny sneakers are the perfect addition to baby shower cakes and cupcakes. In pink, blue, or perhaps white for babies that are still a surprise, they are sure to elicit an “Awww!” from party guests. And they also make a cute keepsake for the parents-to-be! Overall, they’re great to add to your cake decorating bag of tricks. There are a number of wonderful how-tos around for making lifesized baby shoes, but this tiny sneaker tutorial shows you how to make truly tiny ones, and will help you to perfect your advanced fondant techniques. The main shoe part is made from a single ball of fondant, and no template is needed. STEP 1: Roll

around half an ounce (15g) of fondant into a ball. The color is up to you, but this will be the main color of your nished sneaker. Cut it in half to get two equal shoe-sized pieces. I’ve put a piping bag coupler in the photo to show the size of the ball.

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STEP 2: Roll

each piece into a short, fat sausage, then slightly squash one end into a slant to make the toe.

STEP 3: Pinch

the center of the shoe a little to give a soft hourglass shape.

STEP 4: Use

a Celstick or the end of a paintbrush to make a hole in the back of the shoe. STEP 5: Use

the Celstick to work the fondant down inside the sides of the shoe. You’re aiming for a slightly curved shape that’s lower than the front and back. STEP 6:

Use the Celstick to pull up the fondant inside the back of the shoe to create the raised heel shape. Gently roll the Celstick inside the hole at the back

pressing on your ngers on the outside to thin the fondant and create the right shape. STEP 7: Repeat

Step 6 in the front of the hole to pull up the tongue. Press the Celstick a little way into the toe of the shoe.

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STEP 8: Now

take a sharp knife and score a line that separates the sides of the sneaker from the tongue. This runs from the side of the shoe at the front, to the top of the tongue. You could refer to a real sneaker or a photo for a better idea of the shape. STEP 9: Now

lay the knife at and insert the edge into the scored line. Gently rub the knife up and down while applying a little pressure — you’re aiming to raise the side up a little bit and atten the tongue, so that the sides and the tongue look like two separate pieces. Repeat on the other side. STEP 10: Now

cut a circle of white fondant to form the toe cap. Mine was about 3/4" (1-1/2cm) in diameter. At this point you can add some stitching detail along the edges of the two sides and around the hole if you like, using a stitching wheel, or the end of a toothpick. STEP 11: Moisten

the end of the shoe and attach the circle. You need to place it so that it butts up against the two score marks you made earlier. 15

STEP 12: Use

scissors or a knife to trim off the excess level with the bottom of the shoes. This doesn’t have to be neat, you’ll be covering the edge later. STEP 13: Cut

a strip of white fondant about 1/8” (1/4cm) wide. This strip runs from the toecap on one side, all the way around the back of the shoe to the toecap on the other side. You can do this in two pieces and have a join at the back if you prefer. Brush a little water onto the shoe to attach the strip. If you moisten the strip, you might nd it too soft and sticky to handle.

STEP 14: Cut

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a shorter strip of white fondant, just slightly wider than your 1/8" (1/4cm) piece. This covers the bottom edge of the toe cap and overlaps the join between the toe cap and the previous strip. There’s my thumb for a size comparison.

STEP 15: Cut

or extrude extremely thin strips of white fondant for the shoelaces. Make eyelet holes in the shoe with a Celstick or toothpick, and moisten it slightly with water. Lay a fondant strip from one hole to the other and poke the ends in using the toothpick. If you poke hard enough, you should be able to break off the excess fondant just by pulling it. STEP 16: Repeat

as many times as you like. I do three cross pieces and then two loose laces dangling from the nal two holes.

STEP 17: Add

a little star to each side for a Chuck Taylor look, if you like. A nal strip up the back of the shoe is also effective.

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Achieve a Glossy Finish on Fondant! Sometimes cake decorating and cupcake design demands a glossy nish to make a fondant element look realistic. There are a number of ways to achieve a sheen with fondant.

Here’s a look at the best high shines. 1. Steaming

PROS: Treating

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a cake with a blast of steam serves a dual purpose. It’s a great way to remove traces of corn starch or powdered sugar left on fondant after rolling it out – especially useful for dark-colored cakes, but it also gives the cake a glossy nish. Small items, like cupcake toppers, or setting the dusted color on gum paste owers,

can be held over the steam from a boiling kettle or pan of water. Just be very careful, as the steam can burn! For whole cakes, an electric steamer is needed. CONS: The

disadvantages of this method are that too much steam can cause water droplets and drips to appear on the surface of the fondant. In addition, the glossy nish does eventually dry out and the cake will need to be re-steamed to maintain the shine.

2. Shortening PROS: Rubbing

a vegetable shortening (such as Crisco or Trex) over the surface of the fondant will produce a very convincing sheen. CONS:  Similar

to the steaming method, the shortening is eventually absorbed into the fondant and may need to be reapplied before the cake is presented.

3. Egg Whites PROS: Create

a subtle sheen by dipping fondant in egg whites. The egg white coating dries after a few hours to a sheen perfect for naturallooking berries or succulents. Further coats can be applied for a glossier nish. Use pasteurized egg whites from a carton to ensure you meet food safety standards for fondant decorations that may be eaten. CONS: The

disadvantages of this method are that the egg whites can drip and pool, so be careful to tap any excess liquid off your

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decorations before leaving to dry. Do not touch until dry to avoid ngerprints.

4. Corn syrup/alcohol PROS: Glaze

the fondant with a mixture of corn syrup and alcohol that dries to a permanent high gloss. Several coats can be applied to give the highest sheen, which doesn’t fade or become sticky, and is perfectly dry to the touch. CONS: The

disadvantage of this method is that brush strokes can sometimes be seen, so try to avoid brushing over the same area again once the syrup mixture has started to set. And do not touch until dry to avoid ngerprints.

How to make corn syrup glaze: STEP 1: Mix

together equal amounts of corn syrup and clear alcohol. You can use vodka or a grain alcohol, like Everclear. The amount you make depends on how many decorations you need to apply the sheen to. Usually 1 tsp corn syrup mixed with 1 tsp alcohol is sucient for any small items. STEP 2: Create

the fondant or gum paste element you wish to glaze. 20

STEP 3: Leave

to dry. The length of time this can range from an hour to overnight, depending on the thickness of the glaze. Additional coats can be applied for a super high gloss. This glaze would be perfect for adding a high sheen to sculpted car cakes!

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 A Very H��dy  Modeling Tutorial

It’s said that hands are one of the hardest things to draw because they are so familiar to us. We know them, well, like the backs of our hands, so can easily spot when they’re wrong. Modeling hands from fondant or gum paste can be just as problematic, but with this detailed tutorial, you should soon be creating realistic hands ready to pose into any gesture. Creating realistic hands involves a gentle touch and just a little bit of know-how. Take a look at your own hands and wrists — a little observation goes a long way! STEP 1: Color

some fondant or gum paste to a esh tone. (I prefer to use Wilton fondant without tylose added and color with Wilton Copper.) Roll the required amount into a smooth ball. 22

STEP 2: Roll

one half of the ball between thumb and forenger to create a wrist. The length of the wrist doesn’t matter as you can cut off any excess later, but it’s best to make it long enough to insert into the clothes on your gure. We’re making a left hand, so hold your own left hand up, palm

STEP 3: Flatten

the other end.

STEP 4: Flatten

the shape a little more toward the edges.

facing you. Notice how the pinky side of your hand is a pretty straight line from your wrist, but the thumb side has a very denite angle? STEP 5: Place

the shape on its side on your work mat to create the at pinky side of the hand. Continue to gently smooth and atten the hand toward the edges. STEP 6: Spend

a little time creating the angle on the thumb side of the hand. You’re aiming for a very soft triangle shape, with the top of the triangle being the future tip of the thumb.

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STEP 7: Make

a cut parallel to the angle of the thumb and about half the length of that side of the “triangle.” STEP 9: Remove

STEP 8: Make

a second cut parallel to the bottom of the triangle.

that section

of fondant. STEP 10: Roll

the thumb very gently between your thumb and forenger to round it slightly. Rub the other cut edge to smooth and thin it slightly. Once again, have a look at your own hand. You will notice that your ngers join your hand at about the point where your thumb ends.

STEP 11: In

order to cut four equal-sized ngers, make the rst cut in the center of the hand. The cut should end level with the tip of the thumb. STEP 12: Make 24

two more cuts to create four equal-sized ngers.

STEP 13: Place

your hand on a foam pad and use a ball tool to create an indentation for the palm. This will bring your hand to life. STEP 14: Gently

roll each nger to create a rounder shape and smooth the cut edges.

STEP 15: You

can add details like ngernails using small piping tips, and make knuckle indentations with a toothpick. If you need to form the hand into a st, there are a couple of extra steps that will help create the right shape.

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STEP 16: Make

a light indentation in the palm of the hand with a boning tool or knife. The indentation should be just behind the ngers. Refer to your own hand to see where it creases. STEP 17: Flip

the hand over and gently pinch the fondant where it bends to create the knuckle. Repeat Steps 16 and 17 to create the nger knuckles.

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 1  #  e    h Topper Tutorial Every birthday and anniversary milestone deserves a big number on top to remind the celebrant of how far they’ve come.

This step-by-step tutorial shows you how to make a fondant number topper.

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I use number cookie cutters I bought from a local kitchen store. They are about 3" in height. Any size cutters can be used.

STEP 1: Roll

out your fondant around 1/8” thick. I use Wilton brand, which is nice and rm, so you may need to add Tylose Powder/CMC to your fondant. Cut out one number. Flip the fondant over, and cut a second number. STEP 2: Flip

the second number right-side up, so you now have a mirror image of the original. STEP 3: Moisten

the

back of your rst number with a little water. Pipe a line of royal icing down the center. *See note at bottom.

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STEP 4: Lay

a bamboo skewer on top of the royal icing. It is not absolutely crucial to use royal icing, but it does add some extra stability.

STEP 5: Moisten

the reverse of the second number and lay that on top of the rst, pressing down gently to seal the edges of the two numbers together. Make sure the edges line up all the way around. It is important to keep the number facedown at this point. This ensures the bulge from the skewer is only ever visible from the back of the number and not from the front.

You could leave the number to dry face-down and use it as it is. However, I prefer to nish it off with a contrasting edge using a fondant extruder and some other extra decorations. I wait for the number to dry, however, so that it is easier to handle. Make sure you dry the number facedown so that the bulge from the skewer doesn’t show at the front.

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STEP 6: Use

a fondant extruder with a at die to extrude a length of fondant in either a contrasting or toning color. If you don’t have a fondant extruder, you can still complete this step by cutting a long strip of fondant. Measure the depth of your number at the edge. The width of the strip you extrude or cut should closely match this measurement.

STEP 7: Lightly

moisten the edges of the number with a little bit

of water.

STEP 8: Starting at one side of the

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skewer, wrap the length of fondant around the number, using a at paint brush to gently ease it into the corners and curves. Cut the excess off at the other side of the skewer.

If you like, you can further decorate your number to match the cake’s theme.