Rudolph cake decorations

By Booper-2

Ingredients

• (INGREDIANTS)
• 220 g chocolate fondant
• 30 g modelling paste
• 10 g black fondant
• 10 g red fondant
• 5 g orange fondant
• 2 g green modelling paste
• Black sugar pearls
• 2 spaghetti strands (uncooked)
• (EQUIPMENT)
• Rolling Pin
• Small clean paint brush
• 55 mm snowflake cutter
• Ball tool or cocktail stick
• PME scallop/smile tool(optional)
• Drying sponge or greaseproof paper

Details

Servings 1
Adapted from goodtoknow.co.uk

Preparation

Step 1

Make sure you have lots of little Rudolphs to brighten up your baking this Christmas by using this clever how-to-guide by victoria Threader. We love their cheeky little faces and cute carrot snacks! These toppers will last for up to 6 months if kept in a breathable card cake box, which means you can make them well in advance.

The night before you want to make your Rudolphs you’ll need to make the antlers. Mix the 30g of modelling paste 20g of chocolate fondant to make a beige gum paste (this will make the antlers more sturdy) Roll the gum paste to 3mm thick and cut a 55mm snowflake. Using a sharp knife or craft knife, cut the spines off to a point and leave to dry on a drying sponge or a sheet of greaseproof paper. Repeat until you have 12 antlers. Wrap the remainder of the paste up in cling and pop in an air tight box.

To make the heads:

: cut a 30mm circle for the mouth, then cut sections away for the chin. Use the smile tool or cocktail stick to add a smile and dimples at the end of the smile with the small ball tool or cocktail stick.

: cut a 30mm circle and the then pull the top to make a pear shape and add a belly button using the small ball tool or cocktail stick.

To assemble, brush the body with a touch of water and stick on the tummy. Add the collar by pushing it onto the spaghetti. Add the legs by sticking with a brush of water and bending around the body to the front, then do the same with the arms. Add the hooves by sticking and pushing the balls of black fondant to the ends of the leg/arm and emboss down the centre with a Cocktail stick.

To make the carrot, roll carrot shapes with the orange fondant and shape green leaves for the ends. Make a hole in the end of the carrots and, with a brush of water, push the leaves into the ends.

Add the carrots to the topper. Use to decorate your christmas baking!(Go to their web site for pictured instructions)