1

Colour 600g of white fondant a light grey colour and cover your 12” round cake drum. Keep the scraps as you will need these later.

2

Scrunch up a piece of tin foil and create an uneven texture all over the board. Try rearranging your foil after a few impressions to avoid a repeat pattern.

3

Mix together white petal dust with a little black petal dust to create grey. You want the grey to be slightly darker than the colour of the board, but not too dark. Dust the entire board in random areas using a soft dry paintbrush. Leave the board aside to dry.

4

For this cake, you will need two 6” round cakes for the body and one 4” round cake for the head. Level both cakes and prepare for coating. The individual cakes should all be 2.5” high after they have been levelled.

5

Sandwich the two 6” cakes together using ganache or buttercream.

6

Place a 3.2” round cake card in the centre of the top cake. This will be your guide for carving. It’s difficult to buy a cake card this size, so I usually cut the shapes I need from a larger piece of card.

7

Using a sharp knife, hold the card on top of the cake and carve down to achieve the shape shown. The card is used to ensure the head will sit centrally on the cake.

8

Fill the 4” cake and cut away the top and bottom edges as shown.

9

Using the leftover grey fondant, add a dome for the top of the head and two smaller pieces of fondant each side for the cheeks. Set aside.

10

Place three (or four) dowels in the centre of the body. The head gets very heavy so it’s important to support the cake.

11

Place the 4” cake on the 3.2” cake card and place the 6” cake on a 4.5” cake card. Ganache both cakes. Note: The cake cards need to be slightly smaller than the base of each cake; if your cake is larger/smaller, you may need slightly different card sizes.

12

Cover the body section in white fondant. Using a dresden tool, mark creases. With a quilting tool, add a seam down the middle. This part of the cake does not need to look perfect, the more creases the better.

13

Carefully place the body slightly towards the back of the cake drum. You need to make sure you have enough room at the front for the legs to sit evenly.

14

Cover the smaller cake and place on top of the body.

15

Using a little water, attach a rope of white fondant around the neck. Blend the rope into the base of the head and the top of the body as shown.

16

Add an oval shaped piece of fondant to the lower front part of the head. Blend into the face.

17

Using a dresden tool, draw the mouth and two creases between the eyes. Use a ball tool to mark the nostrils and eye sockets.

18

Take two 28g blocks of RKT for the arms. The block on the right shows how both should look.

19

Cover both shapes with a slightly thicker layer of white fondant, mark creases with a dresden tool and add a stitch mark around both sides. Cut the legs at an angle, this will ensure they sit closer to the body.

20

Attach the legs to the body using edible glue or water. Next, place a rope of white fondant around the leg, making sure it wraps over both sides.

21

Blend one side of the rope into the body. Add creases using a dresden tool.

22

For the arms, take another two 28g blocks of RKT and shape as shown on the right.

23

Cover both arms in white fondant, add creases using a dresden tool and a stitch mark either side of each arm. Cut away a steeper angle to fit better to the body.

24

Place the arms on the body as shown. Lightly blend the top of the arms into the body.

25

Protect the cake board by placing paper all around the bottom of the cake. Using a purple airbrush colour, lightly spray all over the cake, adding a little extra colour around the creases. This is the first coat so leave the cake to dry for 10 minutes at this stage.

26

Using a black airbrush colour, lightly spray the creases and around the eye sockets to enhance the textures. Add eyebrows for added character. Note: If you do not have an airbrush, you can make this cake using a lightly coloured purple fondant.

27

Colour a tiny portion of white fondant using a baby pink food gel. Cut out two circles using the top of a 1A icing tip. Push the circles into the nostril gap using a bone or ball tool.

28

Colour a larger portion of white fondant a pale blue using an aqua food gel. Add a little Tylo powder as you will need this to make the wings stronger. Cut four small circles using the bottom of the 1A icing tip and place on the legs and arms as shown. Add a stitch mark around each circle.

29

Cut a blue piece of fondant as shown. Cutting it this way makes it easier to place under the arms.

30

Place on the front of the body and add stitch marks as shown.

31

Cut two uneven “M” shapes as shown and add stitch marks.

32

Secure to the top of the head using edible glue or water. Be careful not to move the ears once they are placed as the water/edible glue may remove the airbrush colour.

33

Cut two wings as shown, they will need to be slightly thicker to hold their shape. Add stitch marks.

34

Attach the wings to the body as shown using edible glue or water.

35

Colour a small portion of white fondant using a fuchsia food gel. Add details to the tip of the wings, ears, top of the head and each hand and foot.

36

Roll two balls of black fondant and place into the eye sockets. Roll two tiny eye lashes for each eye as shown. Brush the eyes with edible glaze.

37

To add extra depth, lightly airbrush the seams and edges of the claws with a black airbrush colour. Cut two tiny triangles of white fondant and add to the mouth.

38

Finally, cover the entire cake in a light dusting of pearl lustre.