Award winning cake designer, Sarah-Lou Smith shares a wonderful mother’s day cake tutorial that is sure to delight! This pretty two-tier cake features a sweet figurine that will be a cinch to make with Sarah’s intricate step-by-step instructions.
- 8 inch and a 6 inch cake of your choice torted, filled and crum
- b coated
- 500g White Sugar Paste
- 100g Saracino flesh paste / or any modelling paste of your choice
- 70g Saracino orange paste / or any modelling paste of your choice
- 15g Saracino brown paste / or any modelling paste of your choice
- 2g white modelling paste
- Royal icing to fix the cakes together
- Pale pink edible dust
- 8 inch base board
- Orange ribbon
- Double sided sticky tape or non-toxic glue stick
- Rolling pin
- Acetate smoothers
- Heart cutters of various sizes from 1cm to 8 cm
- Small circle cutter 1cm
- Circle cutters 2cm and 8
- Dresden tool
- Barbeque skewer
- Stitching tool
- Dummy cake for modelling on, any size from 4 inches upwards
- Tiny ball tool
- Dusting brush
- Number 1 or 2 brush for painting
- Paint pallet
- Edible brown and black pens
Using 50g of flesh colored modelling paste, knead to soften, then roll the
paste into a ball shape. Hold the paste in your hands and apply pressure while rolling to the base of the ball to create a long cone shape.
Using a non-serrated knife, cut the thinner end of the cone in half to create the legs. Smooth the cut edge to create a more rounded leg shape. Make sure that the legs are the same length and width.
Put your finger horizontally at the base of the leg around 1cm from the end of the paste and push up the feet on both legs. Use the side of your finger to add in heel details.
Using a knife, mark in the toes, I find cutting from the outside of the foot inwards also pushes the paste in slightly as you cut to create the shape of the toes. Using the spoon end of the Dresden tool, press gently on the end of each toe to create toe nails.
Using your fingers in a light pinching motion mark in the position of the knees in legs, then bend them so that the figure is kneeling down.
Using your fingers pull out the paste to create the arms and neck.
Roll out 30g of the orange modelling paste, then cut out two equal sized rectangles long enough to fit the figure to just below her knees.
Using a small circle cutter, cut out a neck line for the front and back of the dress, using the stitching tool, add detail around the neck line.
Using the 2cm circle cutter, cut semi circles on the top of the rectangles, either side of the neck line to create the arms of the dress.
Wet the figure with a little cool boiled water and add the front and back of the dresses. Firstly, look at the straps on the shoulder, overlap the two straps and cut through
both at the center of the shoulder where you would like the seam to be, remove the access paste from the top and second layer. Add a little extra cooled boiled water if it is required. Using the stitching tool, add in stitching detail the arms of the dress.
Complete the same steps on both sides of the dress to ensure a clean match.
Ensure that the arms are at the correct length and that he paste us rounded and has a smooth finish. Using a Dresden tool mark in where the bend in the arm is going to be, on
fold the arm in at the bend, use your fingers to create an elbow on each arm. Shape the end of the arms into a spoon shape for the hands.
Using a knife cut out a small v shape between the thumb and fingers on each
hand. The then mark in the finger details. Again, you could had finger nail details using the Dresden tool if you like.
Lie the figure down and going from the neck end down insert a barbecue skewer,
twist the skewer as you insert it, to stop it from distorting the shape of the future.
Push it thorough until there is only 1.5 cm left above the neck. Attach the figure to a dummy cake.
Using 20g of the flesh colored modelling paste, roll this into a ball, then hold between your hand and roll gently putting a little extra pressure on the base to create an egg shape.
Using the spoon side of the Dresden tool mark in two eyes, they will need to be half way down the head.
Using the spoon end of the Dresden tool mark in a small horizontal line
half way between the eyes and the bottom of the chin, then gently press in each side to create the shape of the nose. Pinch the top of the nose with your fingers to create the bridge of the nose.
Using a knife press in a horizontal line half way between the bottom of
the nose and base of the chin, move the knife up and down to open the mouth slightly. Press
in the small ball tool gently at the corners of the mouth.
Using the Dresden tool, with the flat side up, push this into the mouth to open it slightly more and to give it a better shape.
Using the spoon end of the Dresden tool gently trace around the bottom
of the mouth to create the bottom lip, then hold it sideways and gently press in above the mouth the create the top lip.
Using your thumbs create the shape of the chin, cut off any excess underneath the head.
Using the white modelling paste, roll out two tiny balls of paste, just big enough to fit into the eye sockets you have already made. Add a tiny bit of water into the sockets and press in the white balls of paste and smooth them out.
Roll out a very thin sausage of flesh colored modelling paste and attach to the eyes top and bottom to create eyelids.
Using the brown edible marker, draw a circle on each eye, then using the black marker add in a pupil into each eye, make sure they are both in the same place on each eye.
Using the brown edible marker, follow the shape of the eye to draw on the eyebrow.
I make tiny lines to look like hairs. I find that I can draw on the right eyebrow with the face the right way up as I’m right handed, but it is easier to turn the head upside down to draw on
the other eyebrow.
Add a little water to the base of the head and gently push it down onto the skewer using a twisting motion so as not to distort the shape of the head. If the neck looks
too long, carefully remove the head, trim down the neck and then reattach the head.
Roll out 15g of the brown modelling chocolate and cut out a circle using the 8 inch circle cutter.
Using the Dresden tool make line indents in the paste on both sides of the circle to give the effect of hair.
Wet the top of the figures head and place the circle over the head so that
the hair is at the desired length, then press the excess hair together on top of the head, and cut it off using a pair of scissors. Use your Dresden tool and scissors to texture and style the hair.
Using a very small amount of the pink edible dust, mix it in the paint pallet with a wet paint brush to create a paint and paint on the lipstick. Then using a separate brush, add some of the dry dust to the brush, knock off the excess and then add blusher to the cheeks, bridge of t
he nose and chin of the figure.
Using a small amount of royal icing push figure on its skewer into the cake.
Sarah Lou Smith is owner of
Sensational Sugar Art
I started baking as a child with my Nan, but
I didn’t ice my first cake until I made my husband a
birthday cake a few years ago, and got completely addicted to cake decorating. I am mainly self-
taught. I am based in Cheddleton, Staffordshire in the UK. I love making anything unusual, challenging or lifelike.