Cake artist: Vicky Teather
Edibles
63g black, 40g brown, 65g red, 100g rose beige and 75g white modelling paste (Saracino)
Autumn leaf and egg yellow paste colour (Sugarfl air)
Brown, cream, dusky pink and white dust colour (Sugarfl air)
Soft beige dust colour
(Squire’s Kitchen)
Clear alcohol (gin/vodka)
Black edible ink pen (Fractal colours)
Corn fl our/Icing sugar
Edible glue
Equipment
Dresden tool
Ball tool
Scriber tool
Cerart K500 and K501 ball tool
Craft knife
Wooden skewers
Cocktail stick
Small dish/palette
Fine paintbrush
Dusting paintbrush
Glue paintbrush
MAKE THE SHORTS AND LEGS
Weigh out 20g of black modelling paste and roll into a 6cm long sausage. Bend the sausage in half. Use your fingers to give the ends of the sausage a flat edge. Repeat this step using 35g of paste and rolled into a 9cm long
