This adorable tutorial was created for Cake Masters Magazine by Sheryl Bito is the award winning cake artist behind BunsInTheOven Cupcakery, based in KL, Malaysia. Her style is often described as cute and colourful with lots of attention to detail. Here, Sheryl shows you how easy it is to create a whimsical 3D figurine with a side of miniature fun.
start with creating the lower portion of the chef’s body; shoes and legs. To make the shoes, roll out a piece of dark brown fondant to approximately 6-7mm thick and cut out with a five petal flower cutter. You do not have to necessarily use a plunger cutter, any round petal flower cutter will do. Alternatively, you can use a small heart shape cutter.
Trim off the sides, leaving only two petals as shown in the photo. Lightly indent the middle with a knife and use your fingers to gently round off the edges. This is a quick and simple way to make a pair of shoes.
For the legs, you will need a small grape sized ball of black fondant.
Roll into a log shape. The thickness of the log should not be more than the width across the shoes. Use a knife to lightly indent the length of the log on both sides. Then trim the ends off the log leaving around 1.5cm
Brush a small amount of glue on a long cocktail/satay stick and gently push it down the middle of the legs.
Check that the legs and shoes are aligned. Insert the cocktail stick on a piece of foam to help you work.
To make the upper body, you will need a lime sized ball of white fondant.
Shape into a fat teardrop. Leave the top slightly rounded and not too pointy. Cut off the bigger end of the teardrop, leaving about ⅔ for the body.
Use the back of your knife to indent a line slightly to the left. This will be the overlap down the front of the chef coat.
Use a toothpick to mark a series of holes in two columns down the chef coat. This is for the buttons. If you can’t find black sugar beads, use a black edible marker instead and you can skip the next step.
Use a pair of tweezers to attach black sugar beads as buttons on the coat. Apply a tiny dab of glue to secure the beads.
Next, you are ready to attach the upper and lower body. To avoid squishing the body, create a hole by gently twisting a toothpick up the centre of the body.
Apply some glue at the top of the legs and ease the body down the cocktail stick. The satay stick should pierce all the way through the top of the body, protruding for about at least 2.5cm. It is important to have this support for when you attach the head later on.
The next step is to create the head. You will need a lime sized ball of flesh coloured fondant. Flatten the ball slightly using the fleshy part of your palm. Dust your hands lightly with corn flour to prevent fondant sticking to your hands.
Start creating a face shape by using your little finger to gently press a groove across the top half of the head. Use your thumb and index finger to gently squeeze in the sides. Keep the overall face shape round and stubby.
Cradle the head in your palm to keep its shape or use a soft foam pad to help you work. Create a double chin using a dresden tool. Gently run the tool in a curved motion, the bottom line should be longer than the top.
Press in the dresden tool in the centre, apply some glue and attach a small piece of pink fondant for the mouth.
Next, for the nose, you will need a pea sized small ball of flesh fondant. Cut into half and attach above the mouth area.
For the moustache, you will need two balls of white fondant, each slightly smaller than a pea.
Shape each ball into a teardrop shape and use a veining tool to add some texture.
Push up the pointy end of the teardrop and apply some glue below the nose area and attach the moustache.
For the eyebrows, you will need two small balls of white fondant. Shape them into logs, tapering on one end and flatten them then trim to shape with a pair of grooming scissors.
Dab some glue on the eye area and attach eyebrows.
Next, roll out two tiny balls of flesh coloured fondant for the ears.
Roll out a log of white fondant for the hair. Taper both ends and flatten. The length of the log should be enough to wrap around the back of the head.
Attach the head to the body. Don’t forget to first create a hole at the bottom of the head so that it’s easier for you to slide it down the cocktail stick. Apply some glue at the back of the head and attach the hair.
You can use scissors to trim the hair a little to create some movement.
For the chef hat, you will need a grape sized ball of white fondant. Hold the ball of fondant using your thumb and index finger. Apply some pressure and keep rolling between your fingers to narrow off the bottom. Keep the top portion bulbous.
You can switch to using both index fingers to help you get a more defined shape.
Use a dresden tool to push in three sections of the top portion.
Flatten the top with your finger and trim off the bottom and create some detail by adding vertical lines all around the hat.
Insert a toothpick at the bottom of the hat and attach to the head. Apply some glue around the base to keep the hat securely in place.
The next step will be the neckerchief. Roll out a thin strip of blue fondant. Using a foam pad underneath will help prevent the fondant from being squished while rolling.
Apply some glue and wrap the strip around the neck. Trim off excess using a craft knife.
Pinch a small ball of blue fondant to a teardrop shape and push the end upwards.
Attach to the neckerchief and repeat for the other side.
For the arms, you will need two pea sized balls of white fondant. Start with the left arm. Shape one of the balls into a log shape, tapering at one end, then trim off the bigger end.
Cut a short length of armature wire, apply some glue on the wire and insert into the arm.
For the hands, shape a small ball of flesh coloured fondant into a fat teardrop. Push in the bigger end to shape the palm.
Use a craft knife to cut a small V on the side to separate the thumb and fingers. Pinch to soften the edges.
Apply some glue and attach the hand to the arm.
For the right arm, repeat the earlier steps but this time, insert a longer armature wire. Trim off the bigger end at an angle so that the cake that he’s carrying is sitting flat on his hands.
Flatten a teardrop of flesh coloured fondant and slide it down the wire. Make sure that the hand has a flat surface as well. Leave both arms to dry.
For the cake, roll out a piece of fleshtone coloured fondant to about 3mm thick. Use a small circle cutter to cut out three discs. Repeat with peach coloured fondant. This will be the icing so keep it slightly thinner than the cake discs.
Apply some glue and stack the layers, alternating between the 2 colours. Finish the top with peach icing. Use your fingers to flatten the edges of the peach coloured discs.
Roll out a piece of dark brown fondant to about 2mm thick for the cake plate. Use a circle cutter to cut out a disc slightly bigger than the cake size. You can add some details to the cake plate by pressing the edges into a scalloped pattern.
Trim off excess armature wire using a wire cutter. The wire should be long enough to go through the cake plate and cake. Use a toothpick/wire to create a hole on the cake plate. Repeat this for the cake. Apply some glue to the hand and slide the cake plate down the wire. Apply some glue on the plate and repeat for the cake. Set aside to dry.
Use an armature wire to create a hole for the arms. Apply some glue at the base of the left arm and attach to the body.
Repeat the same for the right arm.
Use a cocktail stick to help support the arm until it dries firmly in place.
Fill a piping bag with stiff royal icing and pipe a fat star on the cake.
Bring your creation to life by adding some shading using petal dust. Lightly brush on flesh coloured petal dust for the face. Concentrate on areas that have cast shadow such as around the base of his nose and the chin area. Use brown petal dust to enhance the cake and shoes.
Once dry your mini chef cake topper can be added to a cake!