Friday 2 August 2013

How (not) to make a figurine


My friend asked me to re-create this birthday cake from a picture she found - problem was that the only figurines I had made before were a teddy bear and a diver.  As usual, I said that I would be able to make it... and eventually I did. 
 
The cake was the easy part - each tier is one and a half times the height of a regular cake (not quite as high as a barrel cake so I could still put the fondant on as usual).  The bottom layer had dowels in it (I use wide drinking straws) so that it didn't collapse - it had to be extra sturdy as the cake needed to make a 3 hour car trip down south.
 
The '50' was made from flower paste, then coated in food-safe glitter.  The ends of the feathers were wrapped in florist tape and then stuck into a lump of fondant which was hidden behind the figurine (they didn't touch the actual cake at all).


The difficult part was the figurine.  I actually started this first as I knew it would take me a while to figure out.  I started with the head - you can see my attempts in the background of this photo.  My first attempt was the one at the back on the left-hand-side.  It was made by following directions from a book, which suggested that you start with the round head, then make indentations for the eyes and add bits of fondant for the nose and mouth.  Then a very thin layer of fondant is added on top to create a type of skin.  This was really time consuming, and although it was slightly more realistic than the final version, it also looked like it belonged to a horror movie. 
 
My second attempt (at the back on the right-hand-side) just looked wrong and like she had put on her make-up in the dark. The third attempt was better - basically I forgot the directions from the book and just treated the fondant like it was playdough (yes, I work with kids for a living).   

This is how I made the figurine (although I am sure that there are much quicker ways!)
 
Just remember:
*Don't use wooden skewers or toothpicks if the cake is for kids!! (you can use raw dried spaghetti instead). 
*Add tylose powder to the fondant as you go along so that it sets harder.
*To get this skin colour, I used ivory gel paste, with a little pink added in.
 
The head:
*Shape the round head from fondant.
*Secure the head onto a toothpick or piece of raw dried spaghetti which has been coated in sugar glue and let it dry so that the head doesn't swivel (unless you are after the horror movie look)
*Make indentations for the eye sockets (I used a frilling tool).  Add white and black fondant to make the eyes.
*Roll a small amount of fondant for the nose and stick on with sugar glue
*Make the indentation for the mouth (I used the rim from a lid to get the shape)
*Once it has set, draw on the eyebrows and lipstick with food-safe pens.  Add blush with petal dust or equivalent food-safe colour.
*Leave to dry over-night.
 
The body:
*I essentially just moulded a lump of fondant into the shape that I wanted (helpful, I know!)
*Secure the body with a skewer (or raw spaghetti) which has been coated in sugar glue so that it can be stuck into the cake once the figurine is complete. 
*Once the body has dried, cut a rectangle of black fondant to make the dress and stick on with sugar glue.  (The dress ended up much more low-cut than I had anticipated, but, as it turned out, the birthday boy didn't mind!)
 
The hair:
*I tried this a couple of ways, but then ended up cutting thin strips of fondant and adding them piece by piece.  It needed a few layers to get the volume that I was after.

The arms:
*This was the difficult bit - I'm sure that there is a much easier way of doing this, but I shaped the arms out of fondant, inserted wire into the ends and let them dry, resting on tissues to get the right angle.  I made quite a few back-up arms as I thought that they would break (which they did).  My husband thought that it looked like there had been a massacre :)  The wire then gets inserted into the body

The hands:
*Shape the end of the arm into a teardrop, then flatten a bit.  *Make a cut for a thumb on one side and pull it down a little.  *Make three cuts along the top for the fingers. 
*Twist each finger to lengthen. 
*Press gently in the centre to make a palm and then shape downwards towards the wrist.
 
Does any of this make sense?  I hope it's of some help to someone.  Confused?  If yes, then just have a go and you'll figure it out :) Make sure that you leave yourself a lot of time to get it right and have fun!
 
-N-

8 comments:

  1. Hi is there anyway I can contact you about some advice on one of the cakes you have made? Thanks in advance

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  2. Sure! Happy to help if I can. Feel free to post any questions here :)

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  3. It is in regards to the Dolly varden cake you made last year. My friends daughter really wants one exactly like the one you made (but with a purple dress)for her 8th birthday. It will be my first time making one so just wondering how much fondant you needed for it approximately? Also did the tin require double quantity?(Im not a professional baker so I don't know tin sizes/quantities etc). I was reading your tutorial and it said it took the mixture of a 23cm tin but i'm not sure if that is a normal home made cake size or bigger.
    Also would my cake need to be a firm cake? I usually bake a chocolate cake (made like the beginnings of a chocolate sauce) but it doesn't hold fondant too well (very light cake). Just worried about baking a cake in a tin of this shape and it drying out. I read about how you used cooking spray and flour, Does this stop all cakes drying out?

    I know thats lots of questions but any help you could give me would be very appreciated

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    Replies
    1. Hi - I'm not a professional baker either - a lot of it is trial and error, and these are just things that have worked for me :)

      The cake - I tend to use chocolate mudcake as it holds the fondant well (and tastes delicious). This is the recipe that I was put on to after attending a cake class, and it has worked every time (so far) http://cakecentral.com/recipe/pams-chocolate-mudcake For the dolly varden tin, I doubled the recipe (the recipe states that double quantity does 24cm round, 2-1/2 inch deep), and ended up with a little bit of mix left over which I just used as cup-cakes. I used the dolly varden tin again on the weekend, and the cake got a little stuck so make sure that you try to line at least the base of the tin with baking paper (ideally the whole tin would be lined, but I still can't work out how to do that with the dome shape). Cooking spray and sprinkled flour seems to do the same job as baking paper - just helps to release the cake from the tin.

      How much fondant... ummm I don't really know, to be honest. I seem to always colour more than I need without intending to! But I think that most cake books suggest ~1.25kg to cover a regular cake of that size. And then you would need extra because of the layers of the skirt. Maybe start with covering the whole cake first, and then make sure that you have at least the same amount of fondant again left over, so that you have enough to make the skirt and bodice. Sorry I can't be more specific, but I'm not 100% sure how much it used.

      Hope that helps, let me know if you have any other queries. I'd love to see a photo of yours when it's done!
      N

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  4. Thank you so much I will give that recipe a go. I'm not making it until end of october but trying to learn as much as I can first. Will definitely show you a photo at the end :)

    Thank you again

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  5. A few more questions :/ Sorry to be a pain

    Is it 150c for 1.5hrs fan forced? or would I need it at a lower temp in my fan forced oven?
    Does the dark chocolate need to be over 70%/80% cocoa or anything?

    And If I bake the cake and dirty ice, then apply the fondant the day before her party would I need to store it in the fridge? I'm in QLD so it will be quite warm at the end of October. Not sure if fondant melts or anything in the heat.

    Thank you again

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    Replies
    1. My oven is extremely dodgy (one day I will get a new one) so the last time I cooked a mudcake in the dolly varden tin it took nearly 3 hours at 150C (not fan-forced). So I would probably suggest that you lower the temp a little and then keep a eye on it. As the tin is so deep, it will probably take longer than 1.5hrs, but you'll need to keep checking it. The more cocoa in the chocolate, the richer the cake. I tend to just use baking chocolate melts.

      Fondant can get sticky when in the heat (especially if it's humid), making it a bit more difficult to work with, but don't put it in the fridge - it will make the fondant 'sweat' and ruin your hard work. Try to keep it somewhere cool and out of direct sunlight (but not the fridge). The Planet Cakes books have some great tips about working with fondant.

      It will be easier to make the skirt if you cover the whole cake first with a layer of fondant and then let it set overnight. Then put the pleats/fondant logs and skirt layers on the next day. Otherwise the skirt might start to sink a little as you put more layers on.
      N

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  6. Ok thank you :D Will have a look at some planet cake books too

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