Today I’m going to show you how to make the fairy topper for this fairy cake (see previous post for the tutorial on making the actual cake and frills)
I know you’re probably wondering how my photography skills have improved considerably overnight – well the birthday girl’s Mum is the very talented photographer, Kristen Cook and I was lucky enough to get some of the photos she took of the cake.
I will preface this tutorial by saying that I am by no means trained in fondant modelling and you will see that I make plenty of mistakes, but in the end I figure that because there is so much to look at with this cake, that nobody notices the imperfections!
First up you need to colour your white fondant to make skin colour. I used Americolour’s Copper Fleshtone to colour my fondant.
Roll a small amount into a ball to make the head – it is best to measure the ‘ball’ of fondant next to the cake tin (or cake) so that you can work out the size of the head in comparison to the frilled dress. Roll the ball in your hand and then pinch the end to make a neck and roll this part out.
Using a toothpick, make a hole in the centre of your face for the nose.
Using a ball tool, mark off the two eyes, before rolling and flattening two small white balls for eyes.
Using a fine edible marker (or you can use a fine paintbrush and edible food colouring), mark around the top of the eye (ie, make a semi circle around the top half of the white circle)
Make some flicks on the outer edges of the black semi circles to make eyelashes and mark in the eyebrows.
Roll out an oval shape of flesh coloured fondant to the appropriate size for the body and attach to the head. I find it is easiest to use a toothpick or dry piece of spagetti, and insert it into the body, dab some glue on the top and then attach the head. The toothpick will hold everything in place.
Next up it is time to make the dress. Roll out some white fondant and cut out what can best be described as a broken egg shape (sorry that I didn’t take a photo of this!). It is quite easy to drape the white fondant over the body and cut it to size, and because we are attaching wings onto the back of the fairy, it doesn’t matter too much how it looks from behind.
I also added some edible glitter/disco dust to the white dress just to give it some extra sparkle, and rolled out some fondant to make thin straps.
To make the arms, roll out 2 pieces of flesh fondant into sausages before flattening one end (this will be the end that is attached to the fairy) and cut the other end 4 times for the thumb and fingers. Once cut, you will need to round off the edges using a toothpick (or your fingers if that is easier)
To make the hair I used a ‘sugar shaper’ or ‘clay gun’ and squeezed out some strands of chocolate brown fondant for the hair. You could probably use a garlic press.
After cutting to size, I glued the top of the head and applied the strands of hair. I didn’t worry too much about the placement of the hair because I knew that the fairy wings would cover any mistakes at the back of the head… I should have been a little more precise as some of Kristen’s photos show this gap, but oh well! Lesson learnt for next time.
Lastly I made a small pink flour for her hair using my blossom cutter, and a wand, using a star cutter (cutting one white star and a smaller pink star) and cutting a thin strip of white fondant.
The wings were made using a first impressions mould, and attached once the fairy was placed onto the cake. Here are some pics that Kristen took of the cake at the party.
And finally, here is one of the beautiful birthday girl getting ready to blow out the candles. In case you’re wondering, yes that is Molly to the right, getting ready to blow out the candles and steal the fairy from the cake 🙂 About a second after this pic was taken, I had to drag Molly away so that wouldn’t ruin the cake!