People Figurines Tutorial

Contents Page

Man 6 Jacket 12 Glasses 14 Bride 15 Templates 25 Recipes 26

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General Tips Modelling Paste (see RECIPE

SECTION) is used to make figurines. I make it myself from fondant and tylose (a vegetable gum, available from cake decor-ating supply stores) which makes the fondant firm enough to model with. Modelling paste should be kneaded before using to soften it and to prevent cracks appearing in the figurine. If the paste feels dry or crumbly, or if cracks persist, rub some Copha/ Crisco onto your palms and knead into the paste. After kneading, roll the paste firmly into a smooth crease-free ball before commencing modelling. This will help avoid cracks in the finished product.

Keep unused paste wrapped in cling film to prevent drying out. (Note: Avoid using copha on items which are to be painted as the copha will repel the paint.) Work quickly to avoid drying out

the paste, otherwise cracks may form.

Colouring modelling paste Food colouring pastes or gels can be used to tint modelling paste. (Avoid liquid colouring which affects the consistency of the modelling paste.) I like Sugarflair paste colours from the UK. Place a small amount of colour onto the tip of a knife or toothpick and add to the paste. Americolor comes in squeeze bottles and you can squeeze a drop directly onto the modelling paste. Knead the modelling paste until there are no streaks. If the modelling paste feels sticky, add some icing sugar or cornflour (cornstarch). If a darker shade is desired, add more colour paste. If a lighter shade is desired, add some white modelling paste.

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For dark or intense colours such as red, black, dark brown, navy and dark green, it is much easier to make modelling paste using pre-coloured fondant than colouring your own from white modelling paste. For navy paste, combine pre-coloured blue fondant with a little black fondant.

Colouring skin tone I use a combination of Sugarflair Paprika/ Flesh, Dark Brown and a touch of Autumn Leaf.

Colouring hair Brown hair: Chestnut &/or Dark Brown paste Blonde hair: Golden yellow, Lemon yellow, Cream paste.

Use a combination of colours to achieve the desired shade.

Black: Use pre-coloured black fondant to make the modelling paste. If the black paste is very soft, add 30-40% chocolate fondant to make a firmer paste and add some black paste colour if required.

Edible glue (see RECIPE SECTION) is used to stick pieces together. When applying edible glue, use a light application so that the surface is tacky. If too much glue is applied, the surface becomes slippery and the parts do not stick together as well.

Eyes Roll 2 small balls of black modelling paste, slightly oval in shape. Do not make them too large. They are easier to attach without becoming misshapen if you allow them to dry briefly before handling. The eyes can also be drawn on with a black food colour marker.

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The most effective figurines tell a story. Elements such as the clothing and accessories, props, scarf, handbag, hat, carry bag, can help tell a story. Consider the hobbies and interests of the person you are modelling. If they like cooking, put an apron on them and a wooden spoon in their hand. If they like gardening, put them in gumboots, holding a trowel or pot plant. If they like music, make earphones connected to an iPod. Make sure that any accessories they are holding are small, and not too large or heavy otherwise they will not stick properly to the figurine.

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Tools & Equipment Required

Set of cake decorating modelling tools (see photo above) Small rolling pin Petal pad Paring knife Small paintbrush for glue Toothpicks Wooden skewers 16cm Cornflour (cornstarch) Pizza cutter Pencil Pin Ruler Nonstick pastry mat

Stitching wheel Frill stick Thin cardboard Sandpaper Block of polystyrene Secateurs Wire cutters Pasta machine (settings refer to Atlas Marcato brand) Black or brown food colour pen or Zig brand nontoxic marker Scissors Pink petal dust Small paintbrush for applying petal dust

Paring knife Skewer Toothpick Veining tool Dogbone tool Ball tool Frill stick Stitching wheel

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Male Figurine

1 For the head Roll 8g of flesh paste into a ball. Press the paste onto the polystyrene ball and ease the paste gradually over the ball with the base of your thumb and fingers until the ball is completely covered. Edible glue can be applied to the ball where necessary to help the paste stick.

Remove any air bubbles with a pin. Roll the ball firmly between your palms to smooth. Insert a toothpick at the base of the head. (A)

2 For the smile Cut a piece of thin cardboard measuring 22mm in length. Curve the cardboard around a pen or other cylindrical object. While the paste is still soft, press the cardboard onto

Modelling Paste

Flesh 15g Top colour 35g Pants colour 30g Black (for shoes & eyes) 8g Hair colour 5g

Materials

25mm polystyrene ball 2 skewers & 1 toothpick Strip of cardboard 22mm long Zig marker for eyebrows

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the face. For dimples, make an indent at each end of the mouth with a toothpick or end of a frill stick. If the smile is not in the right position, simply remove the toothpick and re-position it. Dust the cheeks with pink colour dust (petal dust or non-toxic chalk pastels). Set the head aside to dry.

3 For the legs Shape 30g of paste into a sausage, making the middle slightly wider (B). Bend the paste in half and bring the ends together to make the legs. Trim to required length. Legs should be around 8cm long. Using the back of the blade of a paring knife or a veining tool, mark creases at the tops of the legs and on either side of each leg.

Insert a bamboo skewer into one of the trouser legs and coming out in the middle of the body, with approximately 2.5cm length

of skewer coming out the top. Mark a line down the centre and underneath the buttocks at the top of the trousers with the back

A

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of a knife or a veining tool. Glue the legs together (C).

4 For the shoes Shape 2 equal pieces of black (or brown) paste into rounded ovals (D). Insert the end of the skewer into one of the shoes and attach to trouser leg. Attach the other shoe.

5 For the torso Take approximately 25g paste, form

the torso into a sausage shape. Make the top of the torso slightly thinner than the middle (D). Flatten the stomach area. Push your thumb into the bottom of the torso and pinch down the paste to fit over the top of the legs neatly. Push a dogbone tool into the top of the torso to make a shallow crater for attaching the neck. The finished torso should measure approximately 40mm long by 27mm wide.

Push a spare skewer up the centre of the body using a twisting motion so as not to distort the paste. Remove skewer, then secure the torso over the skewer coming out of the legs using edible glue. Shape a small amount of flesh coloured paste into a shallow cylinder and attach in the opening, for the neck. Gently flatten the top of the neck with your finger (E).

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6 For the arms Roll 10g paste into a sausage. Cut in half. Each half forms one arm. Flatten one end of the arm so that it tapers (this end will be the shoulder attachment). Trim arms if necessary with a sharp knife until they are the correct length (arms should be level with, or slightly longer than, the bottom of the torso). Mark 3 lines in the inside bend of the elbow with the back of a knife or veining tool. Using a toothpick, make a hole in the

wide end of the arm to fit the hand into.

For the hands Take a small piece of flesh coloured paste, shape into a teardrop and flatten slightly. Cut out a ‘v’ shape for the thumb, then mark 3 lines in the hand to form 4 fingers. Secure to the sleeve with edible glue.

7 Attach the head With secateurs, trim the toothpick coming out of the head until the exposed length is approximately 1.5-2cm, cutting at an angle so that it is pointed. Insert the toothpick into the neck, secure the head to the neck with edible glue or stiff royal icing.

8 For the eyes Roll 2 small ovals out of black paste. With a toothpick, lightly mark the location for the eyes. Attach eyes to the face. If desired, draw eyebrows using the fine tip of a Zig marker pen.

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9 For the ears Roll a very small short sausage from flesh paste. Flatten slightly. Cut sausage in half to form 2 ears. Indent each ear with veining tool and secure to the head with edible glue.

10 For straight hair Form 2 small triangles for the sideburns. Attach triangles in front of the ears. Use a veining tool to smooth the joins. For the top and back of the head, flatten paste into a rounded oval disc (D). Keep the paste at the front slightly thicker than the rest of the piece of hair. Place on head to check for size. If necessary, adjust the size and shape of the hair by placing the paste on a petal bad and stretching with a ball tool. Attach hair to head, smoothing joins with veining tool. Using veining tool, mark lines on the paste to show the strands of hair.

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For curly hair Each curl is made individually. Take a small teardrop of paste and twist into a curl. Make 8-10 curls, then brush edible glue onto a section of the head and attach the curls, starting at the centre back of the head and working towards each of the ears. Attach the curls to the head before they have dried out, other-wise they may break. Repeat until the back of the head is covered. Once the back of the head is covered, attach shorter pieces of curled paste in front of each ear for the sideburns, then make and attach curls to cover the top of the head.

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TIP Attach the curls with aid of a toothpick or frill tool to press the base of the curl

onto the head.

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Variation: Jacket

1 Make the torso from 20g paste (the torso colour will be the colour of the figurine’s shirt). Make the torso slightly thinner

than you would if making a figurine in a sweater/casual dress, as the jacket will add some bulk. Flatten the stomach area. Attach torso to legs.

2 For the jacket Roll paste thinly (setting #6 of pasta machine) and cut out one piece based on the jacket template. Fold the top down where indicated on the template, for the collar (F). Run a stitching tool around the edge of the jacket. Before applying glue, drape the jacket around the torso to check the size. Trim if necessary. If the jacket is too large around the sides, cut it vertically down the middle and trim to size, attach each half with the seam down the centre of the back.

Modelling Paste

Shirt 20g Jacket & sleeves 20g

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3 Finishing touches Cut out two squares for the pockets, mark the stitching around the edge with a stitching tool and attach to jacket. Mark 3 short horizontal lines for the buttonholes. Make 3 buttons by flattening small balls of paste and attach to opposite side of jacket.

Make two arms from the same colour paste as the body of the jacket (F).

Collared Shirt Make the torso from 20g paste. Using the back of a knife, mark a central line down the front of the shirt. For the collar, cut out 2 small triangles and attach.

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Variation: Glasses

Cut a 10cm piece of 24 gauge wire. Wind wire around skewer/small paintbrush handle or other cylindrical object around 5mm in diameter (G). Repeat for the other eye.

Hold glasses against figurine’s face to check that the distance between the eyes is correct. Bend handles back and trim handles to 5mm each side. Poke into head.

Variation: Apron Attach the apron before attaching the arms. Cut out apron based on template, from white paste. Run stitching tool around the edge of apron. Attach apron to figurine. Attach pocket and neck and waist straps.

Materials

Silver or gold 24 gauge wire (such a beading wire) 5mm diameter skewer or paintbrush Wire cutters

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Bride Figurine

Modelling Paste

Flesh 20g White or ivory 40g Black (eyes) 1g Hair colour 14g Green 1g; Pink 3g

Materials

25mm polystyrene ball (30mm ball also suitable)

Polystyrene cone (11cm tall x 5.5-6cm base)

2 skewers

1 toothpick

Strip of cardboard 25mm

Zig marker for eyebrows

Orchard Products ‘N5’ cutter

Flower mold

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1 Mark a line approximately 3.5cm from the top of the cone, marking the line all the way around the cone. This line marks the position of the waist. Using sandpaper, sand the cone to define the waist. Refer to diagram below. Sand the stomach area and the back flat (A).

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2 For the bodice Roll flesh paste into a thin circle around 7cm diameter (if using a pasta machine, roll to thickness #5). Brush glue around the top of the cone (the torso) and attach the paste. Gather the excess on both sides of the cone and trim. (The arms will later cover the seams.) Using the tip of your fingers, shape a slender neck at the top of the cone. Trim the bottom edge so that the flesh paste ends at waist-level (B).

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TIP For cleavage, attach 2 balls

of flesh paste to the bare cone, about 1/3 of the way down from the top. (The

centre of the balls should be approx. 12mm from the top

of the cone). Then cover torso with flesh paste.

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3 Roll white or ivory paste into a rectangle for the bodice. Trim the long edge so that it is straight. Attach to the torso and use small scissors or paring knife to trim the bodice such that the seam is at the centre of the back (C).

4 Using a skewer, poke a hole in the base of the cone around 5cm deep, then remove skewer.

5 For the head Roll 8g of flesh paste into a ball. Press the paste onto the polystyrene ball and ease the paste gradually over the ball with the base of your thumb and fingers until the ball is completely covered. Edible glue can be applied to the ball where necessary to help the paste stick. Remove any air bubbles with a pin. Roll the ball firmly between your palms to smooth. Insert a toothpick at the base of the head.

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If you wish to apply cake decorating glitter or lustre

dust to the bodice, do it at this stage. To apply glitter, brush a light coat of edible glue onto the bodice and apply glitter

with a dry paintbrush. To apply lustre, combine lustre

dust and alcohol and apply to bodice with a brush.

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6 For the smile Cut a piece of thin cardboard measuring 25mm in length. Curve the cardboard around a pen or other cylindrical object. While the paste is still soft, press the cardboard onto the face. For the dimples, make an indent at each corner of the mouth with a toothpick or with the pointy end of a frill stick. If the smile is not in the right position, simply remove the toothpick and re-position. Dust the cheeks with pink petal dust or chalk. Set the head aside to dry.

7. For the dress The dress is made up of 6 layers of frills, attached from the bottom up. Roll white or ivory paste thinly (#7 on pasta machine) and cut into strips approximately 22mm wide using pizza cutter or ravioli cutting wheel if you want zigzag edges. Start attaching the layers from the bottom of the dress. The first strip needs to be approx. 30cm long.

As you go up the cone, the strips can be progressively shorter. To make a frill, place strip of paste on the edge of a petal pad and using the broad end of a frill stick, rub back and forth until the whole strip is frilled (D). Attach frill to cone, gathering the top of the strips to make the layer more frilly.

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Position the frills so that they flare out and do not lie flat against the cone.

Attach the remaining layers, ensuring that each layer is slightly overlapping the previous layer so that the polystyrene cone is not visible. When all the frills have been attached, cut out a thin ribbon of paste and attach it around the waist to cover the seam.

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TIP Paste that has dried out

becomes difficult to frill, so work quickly to frill the paste as soon as you have rolled and cut out the strip and keep any

unused strips covered to prevent drying out. If the

paste is sticking to the frill stick, lightly dust the frill stick

or the strip with cornflour.

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8. For the arms Roll flesh paste into a thin sausage with rounded ends and cut in half with a slanted cut. The slanted edge is the shoulder. For the hands, flatten the round end of the sausage, narrow the wrist area by rolling it gently, then narrow just above the elbow. Using a paring knife, cut a ‘V’ for the thumb and divide the rest of the hand into four fingers. For the inner elbow bend, use the blunt edge of the knife blade to make an indent approximately halfway up the arm. Attach to the body.

9 For the bodice embellishment Cut a thin strip of paste into a ribbon, brush a

little glue along one side and loosely gather up the glued edge to form a scrunchy ribbon rose. Trim and attach to bodice.

10 For the bouquet Roll out dark green paste and cut out one 6 petal blossom cutter (such as cutter N5 by Orchard Products). Run a small ball tool or dog bone tool along each petal to curve them. From a cone from dark green paste and attach to the underside of the blossom (E). Attach in between the figurine’s hands. This represents the leaves at the base of the bouquet.

Use a blossom mold to make the central flower. Lightly dust the mold with cornflour. Press paste into the mold, using veining tool to firmly press the paste into all areas of the mold to ensure a good impression is obtained. Flip mold over and flex mold to release the flower.

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11 Attach the head Using a toothpick, poke a hole in the top of the neck, remove toothpick. Apply glue on the top of the neck, and for added security, pipe a small amount of stiff royal icing into the hole before attaching the head to the neck.

Make 2 small oval eyes from black paste; attach to face.

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12 For the hair Flatten a ball of paste into a round disc, place on head to see if it is the right size, and adjust with ball tool if required until it is the correct size and shape. Mark strands with a veining tool. Brush edible glue onto the hair and attach to head, smoothing the join with a veining tool. The front of the hair is made of 6 teardrop shapes which are slightly flattened and tapered at the end. The 2 shapes in the centre of the head should be smaller than the other teardrops (F).

For spiral curls, roll paste into a thin long sausage and wrap around a skewer (F). Remove from the skewer and let dry briefly. Attach to head.

Optional: Use a non-toxic marker such as Zig marker to draw eyebrows.

13 Attach to cake Insert skewer into bottom of topper. Place a dollop of stiff royal icing onto cake or on bottom of the topper. Insert other end of skewer into cake.

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TIP Spiral curls must be attached

to the head before they are completely dry, otherwise they

will snap.

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Variation: Mini Peonies for the bouquet Roll pink paste thinly (#7 on pasta maker). For each flower, cut out 1 x ‘N6’ blossom and 1 x ‘N7’ blossom (Orchard Products 6 petal blossom cutters). Place blossom on a petal pad and run a small ball tool along each petal, moving from the outer edge towards the center, to curve the petals. Attach a small ball of pink paste to the centre of the smaller blossom, curl the petals around the ball, then attach to the larger petal. Repeat to make 2 more peonies. Attach peonies to the green ‘leaves’.

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Templates

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Recipes

Modelling Paste

500g Ready to Roll Icing (‘fondant’). We use Bakels Pettinice.

1 tsp tylose or CMC (If your fondant is very soft, add a little extra tylose)

Copha or Crisco (white vegetable shortening)

Combine tylose and fondant and knead for approximately 3-5 minutes to fully incorporate the tylose. (In cold weather, microwaving the fondant for 10-15 seconds will make it easier to knead.) Add copha to hands & work surface as required to prevent sticking. Coat the modelling paste with a light covering of copha, double-wrap with cling wrap & store in zip lock bag or airtight container. Can be frozen. Refrigerate for a longer shelf life. It is easier to work with this paste when it is at room temperature.

Tips: If paste feels dry or cracks while you are working with it, knead in a little copha. If paste feels too soft or sticky, knead in some cornflour or icing sugar to make it firmer.

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Royal Icing

Where a small quantity of royal icing is required, it is quicker to use Royal Icing Mix. Sift the mix and add a small amount of water; mix till desired consistency is reached.

To make royal icing from scratch:

1 egg white (with all lumps/stringy bits removed)

250gm pure icing sugar, sifted (amount will vary depending on how large the egg white is and the consistency desired)

Add icing sugar to the white gradually (approximately 1 tablespoon at a time), stirring to dissolve the sugar. Add more sugar after the previous addition has dissolved. (If you add the sugar all at once, the icing is dull and grainy.) To store for extended period of time, place a piece of cling wrap directly over surface and cover bowl with a damp teatowel; place whole ensemble in a plastic bag. Can be stored in refrigerator; re-beat after chilling.

Edible Glue ¼ tsp tylose 20ml warm water + 5ml white vinegar

Combine tylose, water and vinegar in a small jar, mix with a cocktail stick. It will look lumpy. Place in fridge and let stand overnight. Stir again. If glue is too thick, add some water. Store in fridge. Use within 2 weeks. Can be frozen.

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Supplies Australia

Cake Decorating Solutions (based in NSW) www.cakedecoratingsolutions.com.au

www.earlcraftncake.com.au Flower cutters, veiners, tylose

Polystyrene balls, 25mm: Spotlight, Riot Art & Craft www.riotstores.com.au , Eckersleys Art Supplies www.eckersleys.com.au, Lincraft www.lincraft.com.au Polystyrene cones: Riot Art & Craft www.riotstores.com.au

UK

Sugarflair paste colours – ebay.co.uk

Cake Stuff (UK-based decorating supplies) http://www.cake-stuff.com

A Piece of Cake (UK) http://www.sugaricing.com

Worldwide

Silicon flower molds www.etsy.com (search for: flower mold chrysanthemum) © Cakes by Lorinda 2014 www.cakesbylorinda.com.au