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This article was taken from our November 2019 Issue Buy this issue now

Fault-Line Gnomes Cake Tutorial – Renshaw Christmas Cake Competition Finalist

Deepa Karande is an award-winning cake artist and the creative mind behind D’s Sweet Creations. She has always been avid art student from an early age and holds a Bachelor’s degree in Commercial Art. She worked in the creative advertising field in her early professional career and continued to remain connected with art in some form before realising her love for cake art when she made her daughter’s fourth birthday cake. This was the first time she got up close and personal with the world of sugar art and fell in love with this art form. While it has been less than three years since that day, this self-taught sugar artist has not looked back and rightly earned herself the tag of a ‘cake artist’.

Instagram @dssweetcreations_deepa


Equipment Required:

  • Modelling chocolate
  • Fondant: brown, white, yellow, red, green
  • Tylose powder
  • Wafer paper
  • Cutter
  • Dresden tool
  • Ball tool
  • Edible glue
  • Gel colours: gold
  • Edible paint: white
  • Brush
  • Rolling pin
  • Toothpicks
  • Styrofoam
  • Floral wire

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Gnome - 1.

Make a rounded roll of modelling chocolate.


Slightly press with your fingers to flatten on the sides for the face.


For the nose, roll another piece of modelling chocolate into a smaller ball about ⅛ the size of face.


Using edible glue, fix the smaller ball on the larger as shown. Hold the face upright by fixing to the Styrofoam base using a toothpick.


Make the eyes using two small bits of brown fondant rolled into small dots.


For the beard, take a piece of white fondant roughly the same size as the modelling chocolate used for the face and shape into a teardrop.


Flatten to spread wider.


Using the dresden tool, make lined textures maintaining the same width between the lines to give a realistic look.


Apply edible glue to the face just below the nose to prepare for fixing the beard.


Stick the beard to the face. Note: To make a fuller beard, layer a smaller beard on the first beard.


For the moustache, take two equal sized teardrops of white fondant approximately half the size as the beard. Repeat Steps 7 & 8 to get the hairy look.


Using edible glue, stick to the left and right side of the face as shown.


For the hat, take a piece of yellow fondant slightly larger than the modelling chocolate used for the face and roll into a ball.


Make a cone.


Using the ball tool, hollow at the larger end to get into the shape of a wearable cap.


Insert a toothpick in the head to hold the cap.


Fit the cap firmly on the toothpick.


Adjust on the face for uniformity.


Make crease lines on the cap using the dresden tool.


Paint white spots (or any design of your choice) on the cap using edible paint.

Lantern - 21.

Roll a piece of yellow fondant into a ball. Mix tylose in to give additional strength.


Roll into a sausage.


Shape into a box with square edges.


Cut approximately 1.5” off and remove the rest.


Make a cut on all four sides of one end of the block as shown for the top side of the lantern.


Cut a thin square piece of brown fondant the same width as the lantern and stick to the top using edible glue. Cut any edges that appear out of alignment in line with a lantern.


Take a small piece of brown fondant and roll into a ball.


Roll into a thin sheet and cut thin strips.


Stick the strips at the top and bottom of lantern.


Make a small cone of brown fondant and stick to the top.


Use the strips to line up on the edges. Use edible glue to stick to the lantern.


Continue using the strips to make an X as shown using edible glue to stick to the lantern.


Take 2” floral wire and shape in U.


Apply glue to both ends of the wire and insert at the top of the lantern.


Colour the lantern in gold.

Gift Box - 36.

Take a piece of red fondant.


Shape into a 1” square 1.5” high block.


Roll a piece of green fondant into a ball.


Roll into a thin sheet and cut thin strips 0.2” wide.


Apply edible glue on the red block.


Stick the strips on the block in cross using edible glue.


For the bow, take two equal sized small pieces of green fondant about 0.4” wide.


Turn each piece into a loop and press the ends together.


Stick both looped pieces at the centre of cross using edible glue.


Cut a small strip of green fondant to cover the join of the loops.


Using edible glue, stick on the join to appear as a knot.