Episode 4 weekly hints and tips
Who couldn’t resist giving this little cutie lots of Halloween treats! Perched on top of her very own pumpkin with a happy grin.
You will need
80g sugarpaste: brown
Saracino pasta model: (24g skintone; 60g light green; 30g brown; 210g orange; 20g; 150g black)
Saracino dust colours: yellow; orange; brown; rose
4mm dragees x 2: Drageekiss black
Small rolling pin
Small sharp knife
No.8 filbert paintbrush
No. 0 round silicone shaper (cerart) (available in my shop on the website)
Hard point silicone shaper (cerart) (available in my shop on the website)
Cake Dutchess modelling tool set (or look at the shape and use a similar tool)
15cm cake drum
Kebab wooden skewer
5.5cm diameter polystyrene ball
1. Pin the brown sugarpaste straight onto the damp round cake drum. Trim the excess from the edge and texture firmly with a nailbrush. Reserve the trimmed paste.
2. Use a sharp knife to cut a hollow slightly narrower than the top of the polystyrene ball.
3. Roll out 170g of orange Saracino and cover the polystyrene ball with the hollow at the top. Blend the seams underneath and create the hollow with a celpin.
The paste will adhere to the polystyrene either by brushing with water or with piping gel.
4. Roll the celpin around the ball, leaning into the paste to create the hollows. Blend the joins at the base and smooth.
5. Add as many segments as you wish using the celpin. Use the narrow end of the Dresden to enhance them.
6. Smooth over the grooves with a small bone tool. Create the stalk from a mushroom shape of 2.5g of the brown sugarpaste and press the wide end into place in the hollow. Mark the grooves with the Dresden tool.
7. Create a small pumpkin from 40g of Saracino by first rolling into a ball, then creating the indents with a narrow paintbrush handle. Use 1g of brown sugarpaste to make the stalk as before.
8. Roll two legs from black Saracino. Each leg is to be 10cm long and weigh 2g. Repeat to make two arms, this time 6cm long each and weighing 1.5g each. Roll out light green Saracino and cut narrow strips as in the image. Wrap around the arms and legs and roll to fix.
Tip - Saracino that is still soft does not need edible glue to stick to itself.
9. Create the body using 28g of light green Saracino rolling to a sausage measuring 5cm tall and 2.5cm wide. Roll out black Saracino and cut narrow stripes. Wrap around the body and trim the excess. Roll the body to blend.
Creating the Skirt
10. Thinly roll out more light green Saracino and cut a strip 24cm long by 1cm wide. Place on a celpad and use the orange Cake Dutchess tool wide end to press onto the paste and pull. This will leave a frill-like texture. Leave to rest while you complete the next stage.
11. Roll out 50g of black Saracino to 25cm long and minimum of 7cm wide (we will trim this to size shortly). Place on top of the green frill and press to attach. Find three similar width handles and create the pleats by sliding one handle underneath the paste and placing a handle on top either side, the gently press the outer handles and slide towards the middle. (See image). Repeat along the length of the paste.
Work quickly when creating the pleats, but if the paste begins to dry out, gently warm with a hair dryer
12. Gently tighten the pleats by pushing the paste together and trim with a smooth bladed knife. Reserve the trimmed sections without damage in order to create the back of the skirt.
13. Bend the two legs one third of the way down and place onto the pumpkin. Place the body on top and push a wooden skewer down through the polystyrene ball.
Cut the skewer to slightly longer than needed and push a brightly coloured spare piece of paste on top.