1a

For the bears, using the Caramel ProGel, you will need to mix 475g of caramel modelling paste, 15g of pale caramel and 15g of really dark caramel. For the top bear, roll an egg shaped ball using 95g of the caramel paste.

1b

Using the side of your finger, gently press the paste where his chest will be to give him a protruding tummy.

1c

Glue the body to the centre of the 6” cake. Push a skewer down through his body into the cake. Next, use the dresden tool to mark in his fur.

1d

Add a small ball of paste to his bottom to create his tail.

2a

For his legs, take 32g of caramel paste and roll into a sausage shape. Cut it in half diagonally.

2b

Pinch and mould the rounded end of the legs to create his feet.

2c

Glue the legs to the body and to the cake. Use a ball tool to mark in his pads. Fill each hole with a small ball of the really dark caramel paste. Gently flatten with your fingers so it sits flush with the foot. Use the dresden tool to mark in the fur.

3

For the arms, take 27g of caramel paste, roll into a sausage and cut diagonally. Gently pinch the rounded end to flatten his hands. Glue the arms to either side of the body, leaving room between them for the cupcake he will be holding. Use the dresden tool to mark his fur and push the tool into the hands to give him a thumb.

4a

Take 11g ball of modelling paste coloured pink and shape into a flat bottomed cone, just like a cupcake case!

4b

Use the dresden tool to mark in the pleats for the cupcake case.

4c

Roll a tapered sausage of white modelling paste and begin to swirl it around the top of the cupcake case, starting with the widest end at the bottom and finishing with the pointed end to finish off the swirl.

4d

Once the paste is dry, use the Dusky Pink, Sky Blue and Yellow Food Art Pens to draw in sprinkles and sugar pearls. Glue the cupcake between the bears hands, resting on the cake.

5

Roll an oval from 60g of caramel paste. Trim the skewer and glue the head onto the body. Use the dresden tool to mark his fur.

6

Roll a 5g ball of the paler caramel paste into an oval. Glue onto the lower half of the bear’s head. It should overlap his neck a little.

7a

Use the dresden tool to mark in his mouth.

7b

Push the wider end of the dresden tool into the mouth to open. Push a small ball tool into the paste at each end of his smile to create dimples.

7c

Roll a ball of the dark caramel modelling paste, shape into an oval and glue in place.

8

Gently push the ball tool into the paste to mark his eyes. Fill each eye with a small ball of black modelling paste. Use a small ball tool to paint two small dots using white edible paint.

9a

Roll two pea sized balls of caramel paste. Flatten gently between your fingers to form discs.

9b

Push the ball tool into the centre of each disc to create the inner ear.

9c

Pinch one end of each disc to form a point.

9d

Push the ball tool into the bear’s head, about 1cm from the middle, on each side. Paint a little glue into each hole and push the pointed end of each ear into the holes.

10a

Finally, we need to make his little party hat! Roll a cone with 8g of modelling paste coloured pink, taking care to flatten the base of the cone to create a sharp edge along the base.

10b

Roll some blue paste to under 1mm in thickness and cut out a strip approximately 5mm wide and long enough to wrap around the cone. Glue around the cone in a spiral pattern.

11

Glue the hat on top of the bear’s head to one side, so he looks a bit jaunty. Finish the hat with a small ball of blue paste.

12a

Once the paste is dry, use the Chocolate Food Art Pen to draw in a stitching line down the centre of his head.

12b

Also draw in stitching around each of the pads.