We are sure that whichever little girl you make this cake topper for will be delighted to see it on top of their special cake or bake.
These toppers are easily personalised by changing the hair, eye and dress colours to make it look like whoever you are making the cake for. A fun and clever idea for birthdays or any other celebration.
This recipe makes one so simply multiply ingredients if you want more.
Ingredients
- 63g white modelling paste
- Tangerine food colouring
- 15g pink modelling paste
- 2g chocolate fondant mixed with modelling paste
- 5g red fondant
- Dried spaghetti strand
- White sprinkles (nonpareils)
- Dusky pink petal dust (optional)
Step 1
Colour 60g of white modelling paste skin tone with the tangerine food colour. Use a cocktail stick and add just a little at a time until you reach the colour you like.
Step 2
For the body: Start by rolling a ball, then taper it at the top until you have a neck shape.
Step 3
For the legs: Roll long thin sausage shapes and cut diagonally to size using a craft or sharp knife and stick to the body with a brush of water, using a fondant smoother to roll the sausage shapes gives you a nice even shape and size. Add a length of dried spaghetti into the centre of the body as support for the head.
Step 4
For the dress: Roll the pink modelling paste out to a 2mm thick oblong and wrap it around the body, sticking at the back with a brush of water.
For the shoes: Roll small sausage shapes and pinch in the middle to make a foot shape, then flatten the shape with your finger and stick to the ends of the legs with a brush of water. To give the shoes a sole, roll the fondant cutting wheel around the base of the shoes, if you have one.
Step 5
For the collar and trim: Cut a 20mm flower from the white modelling paste and push it onto the spaghetti for the collar. Brush a touch of water underneath to help it stick in place. Cut a 45mm scalloped circle and trim the edge off with the fondant cutter, with a brush of water stick the trim around the bottom of the dress.
Step 6
For the arms: Roll sausage shapes out of the skin tone fondant, using the smoother if you have one, and cut them diagonally. Flatten the uncut end with your finger and cut fingers and a thumb with a sharp/craft knife. Wrap strips of pink paste at the tops of the arm and trim to size. Detail the top of the sleeves with a cocktail stick to make ruffles. Stick the arms to the body with a brush of water.
Step 7
Roll a ball of skin tone paste for the head and attach it to the body by pushing it down onto the dried spaghetti. Add a small ball of paste for the nose and add a smile by pushing the 45mm circle cutter into the face. Add dimples at the end of the smile with the small ball tool or a cocktail stick. You can also make a mouth by shaping it with the ball tool or cocktail stick.
Step 8
For the eyes: Make two indentations for the eyes, using a medium ball tool if you have one.
Step 9
Add tiny balls of white paste with tiny brown balls of chocolate fondant on top and add a white sprinkle (nonpareil) for a reflection.
Step 10
To make the hair: Mix a small amount of chocolate fondant and white modelling paste together to make a light brown paste. Roll to 2mm thick and cut long strips, then twist the strips. Wet the head with a brush of water and stick the twisted strip to the top of the head, you can trim these to size once the head is covered. Add a parting by pressing a cocktail stick into the hair where you want the parting. You can add shorter piece for a fringe too, you can also change the colour of the hair to suit whomever your cake is for.
Step 11
Add cheeks with a soft brush and dusky pink petal dust and eyelashes with a fine edible black marker.
Step 12
Add a bow, using a bow mould, and a lollipop for decoration, if desired, and then add the finished topper to your cake.