Award-winning cake artist, Laura Dodimead brings us a wonderful step-by-step tutorial for a very fashionable cake. Learn to create this adorable ‘shopaholic’ cake complete with a show-stopping topper, and wafer-paper shopping bags. This versatile tutorial offers endless inspiration and would make a fantastic cake for mother’s day!
Components:
- 2kg Squires Kitchen white Sugarpaste
- 350g Squires Kitchen dove grey sugar paste
- 250
- g Squires Kitchen black flower paste
- 100
- g Squires Kitchen brown flower paste
- 80g Squires Kitchen modeling paste blue
- 25g Squires Kitchen modeling paste skin color
- Squires Kitchen edible food color dust black
- Wafer paper various colors
- Vodka
- 5g Squires Kitchen flower pastes candy peach
- Squires Kitchen modeling chocolate milk chocolate
- Squires Kitchen modeling chocolate white
- Squires Kitchen edible food paste nasturtium
- Squires Kitchen Professional food color dust black
- Squires Kitchen sugar paste dark green
- Squires Kitchen sugar paste mocha brown
- Squires Kitchen edible paint raspberry
- Squires Kitchen food dust rose
- Rolling pin
- 2 x 12” dowels
- White paper x 2
- Pencil
- Airbrush
- Squires Kitchen airbrush color blue
- Squires Kitchen airbrush color black
- Skewer
- Cake scraper
-
Pizza cutter
-
15 mm black ribbon, 1m
-
Cocktail stick
-
Bellissimo cake smoothers
-
No 1 paintbrush
-
No 2 paintbrush
-
Tweezers
-
Paint pallet
-
10” round drum
-
4” round cake card
-
6” round cake card
-
Pin
-
Square cutters
-
Oblong cutter
-
Circle cutter
-
Flower tape white
-
Scissors
-
Dresdon tool
-
Ball tool
-
Craft knife
-
Sugar shapers
Step 1
Take a large ball of brown flower paste and roll into a long cone tapering one end
for the knee-high boot.
Step 2
Squeeze the very end of the paste to create a pointy foot. Pinch the top edge of the boot with your thumb and finger to create a flat top. Insert a glued skewer into the center of the boot and then inset into a polystyrene dummy. Repeat with the other boot but this time insert a cocktail stick halfway into the boot and set aside.
Step 3
Take a large ball of blue modeling paste and roll into a thick cone. Take a knife and
cut down the center of the paste leaving a small part at the top.
Step 4
Smooth each section to make the legs and fold one over the other and glue in place.
Step 5
Take a Dresden tool and make a few dents at the top of the jeans to create a waist and texture.
Step 6
Insert the skewer from the boot into the front crossed leg, brush on a little glue and allow to dry.
Step 7
Take the second boot and insert the cocktail stick into the leg at the back gluing In
place.
Step 8
Create texture to the legs and give the jeans pockets using the Dresden tool to indent into the paste.
Step 9
Take a small ball of black flower paste and using your finger roll over the middle to create a slight waist.
Step 10
Pinch the top sides of the paste to create shoulders and flatten the top to create a
bust line.
Step 11
Flair out the paste at the bottom with your thumb and finger to create an over
exaggerated hip line. Glue the base and push on to the skewer to sit on top of the
jeans.
Roll a small ball of flesh-colored paste into a tube and push on to the exposed
skewer and fix with glue to make the neck and allow to dry.
Step 12
Roll a small ball of flesh-colored paste into a tube and push on to the exposed
skewer and fix with glue to make the neck and allow to dry.
Step 13
Roll the paste on a surface until it covers the stick. Shape and taper the end to create
a hand and cut the other end at an angle with a craft knife.
Step 14
Using another cocktail stick, push into the shoulder of the blacktop with the
exposed stick pointing upward. Glue the stick and slide the arm on and hold for a
few seconds.
Step 15
Repeat the same process with the other arm.
Step 16
Mix a tiny amount of nasturtium paste into the white modeling chocolate Roll into a
ball and make an indentation over half way up with the side of
your little finger. Take a tiny piece of modeling chocolate and roll it on the palm of
your hand to make a tapered triangle. Lay it in the center of the face and blend the sides so there are no visible joins with a sugar shaper.
Step 17
Use the big end of the ball tool to create eye sockets by gently pressing into the
paste.
Step 18
Roll a small ball of chocolate and cut it in half, place each half on to the face where
the cheeks should then blend in with a sugar shaper.
Step 19
Take a sharp tool and create a mouth by inserting it into the face below the nose
and pull it downwards to open the mouth and create a smile.
Step 20
Repeat step 3 again with a smaller piece of chocolate divided in two and placed
where the eyebrows should be. Blend them all in to hide any joins.
Step 21
Fill the mouth with a tiny piece of white sugar paste and smooth with a sugar shaper.
Step 22
Make the eyebrows with two thin pieces of milk chocolate modeling chocolate.
Step 23
Roll 2 tiny pieces of black flower paste into a tapered shape, bend slightly and glue
to the eyelids. Sit the head on to the neck and tilt slightly.
Step 24
Cut two strips of black flower paste and stick around the top of both arms for the
sleeves.
Step 25
Roll out a long strip of peach flower paste and gather it together and lay it around
the neck gluing them back together to make a cute scarf.
Step 26
Take some milk chocolate modeling chocolate and roll into long sausage shapes
between the palms of your hands and attach the strands to the head starting from
the back with edible glue, and make your way around the front positioning the hair
around the face to frame it.
Step 27
Take a small oblong piece of black flower paste. Cut a triangle out of the middle to
make sunglasses. Round of the edges with your fingers. Roll two thin strips of black
flower paste to make the sunglasses arms. Position on to the top of the hair and
glue. Attach the model to the top of the cake.
Step 28
Cut a strip of wafer paper and fold it over to create a hollow box.
Step 29
Dampen the paper where they meet and trim off any excess.
Step 30
Take a white strip of florist tape and twist to create a sturdy rope.
Step 31
Wet the ends of the rope and insert into the top of the bag and press the bag
together until stuck. Make 12 more bags in different shapes and sizes and colors
using the same techniques.
Step 32
Paint the lips with edible raspberry food paint and a No 1
paint brush.
Load up the arms with the bags you created earlier.
Laura Dodimead is an award-winning sugar artist from the UK and owner of Life in Sugar.
With a creative past of interior design, upholstery and window dressing I was always looking for my next creative challenge. My hobby of baking fast became my full focus and a way of outlaying my artistic flair alongside being a full-time mother of two daughters. I challenge myself daily with new
and unusual cake designs using unique and exciting techniques to make magazines and books. My passion for modeling, airbrushing and painting continues to grow and
now I am a tutor for both Squires Kitchen and The Cake Makery I get to share my skills with others. I was extremely chuffed to
be crowned Kirsty Allsop’s cake champion on channel 4 recently.
To learn more about Laura and the classes she offers internationally,
visit http://www.lifeinsugar.co.uk/
Photography by Christine Jordan Photography
instagram @thebrownrabbit
