SUGAR PASTE
MODELLING
HINTS AND TIPS
EQUIPMENT NEEDED
•
Coloured Renshaw Ready to Roll Icing (dependent on models to
be created)
•
Icing Sugar
•
Small Sharp Knife
•
Sugar Craft Rolling Pin
•
Cooled Boiled Water
•
Thin Paint Brush
•
Cocktail Stick
•
Food Colourings (dependent on detail to be added to models)
HINTS AND TIPS
•
Mix coloured ready to roll icing with flower and modelling paste to
strengthen your icing for use in creating models.
•
If you aren’t as confident free styling and using a knife to create shapes
and detail, make use of purpose built cutters, push plungers and moulds
to create the shapes and details you desire for your models.
•
Leave your models to set from anything from 2 hours to up to a whole
day before applying them to your cake or cupcakes, to ensure they are
more robust upon application.
ADDITIONAL DECORATION IDEAS
•
Change the colour of ready to roll icing used to create variations on
models.
•
Paint additional detail onto your models using food colouring if you
need to create more intricate facial expressions, patterns or tone.
•
Brush lustre or glitters onto clothing or animal wings or noses to
create extra interest.
SUGAR PASTE MODELLING TECHNIQUES
Bumble Bee Model (Easy)
1. Knead the Renshaw Yellow Ready to Roll Icing until soft and pliable.
Mould a ball of icing into an oval shape to create the body of the bee.
2. Knead and roll out a small amount of the Renshaw Jet Black Ready
to Roll Icing on a work surface dusted with icing sugar. Cut very thin
strips to create the stripes on the bee. Stick onto the body with a little
cooled boiled water.
3. Knead and roll out a small amount of Renshaw White Ready to Roll
Icing. Cut out the wings using a small flower cutter, and stick onto the
top of the bees body with a little cooled boiled water.
4. Place two tiny pieces of Renshaw Jet Black Ready to Roll Icing on the
face of the bee for eyes and mark in a cheeky smile.
Puppy Dog Model (Intermediate)
1. Knead the Renshaw White Chocolate Ready to Roll Icing until soft and
pliable. Mould a ball of icing into a pear shape to create the head of the
dog. Mark holes for the eyes with the base of your paint brush, and a cut
half way through the thin end of the pear to open up the dog’s mouth.
2. Knead out a small amount of the Renshaw Chocolate Ready to Roll
Icing on a work surface dusted with icing sugar. Create two thin petal
shapes and flatten with the balls of your thumb to create the dog’s ears.
Stick onto the head with a little cooled boiled water.
3. Take a large ball of the Renshaw White Chocolate Ready to Roll Icing,
rolling out into one long thin sausage shape to create the dog’s back
legs. Curve into a U-shape, and using your thumbs, flatten the two ends
of the icing sausage to create paws. Mark claws using a small sharp knife.
4. Take another large ball of the Renshaw White Chocolate Ready to Roll
Icing, mould into a cone shape and flatten to create the body and front
legs. Cut half way through the centre of the cone shape to separate
the legs, flattening the two ends of the cut out legs to create paws and
mark claws using a small sharp knife.
5. Stick the back end of the body on top of the U-shaped back legs using
cooled boiled water. Then stick the head at the base of the cut marking
the dog’s front legs, again using cooled boiled water.
6. Take several small balls of Renshaw Chocolate Ready to Roll Icing and
shape a small ball for the dog’s nose, a thin cone for the dog’s tail and
several balls in varying sizes, pushed flat and stuck to the dog using
cooled boiled water to create spots on the dog’s coat.
7. Place two tiny pieces of Renshaw White and Jet Black Ready to Roll
Icing in the hollowed out eyes on the face of the dog, and using
Renshaw Poppy Red Ready to Roll Icing mould a small tear shape and
stick inside the open mouth of the dog to create a tongue.
Loved Up Boy Model (Difficult)
1. Mix and knead Renshaw Jet Black and half Renshaw Atlantic Blue Ready
to Roll Icing until pliable before rolling out. Lightly dust your work
surface with icing sugar and roll out icing into two long thin sausage
shapes to create the boy models trousers. Cut to the same length and
stick together using cooled boiled water.
2. Take two small balls of Renshaw Jet Black Ready to Roll Icing and
mould into shape to create the shoes, and add the lace details using
small thin strips of Renshaw White Ready to Roll Icing. Attach to the
legs using cooled boiled water.
3. Knead a large ball of Renshaw Poppy Red Ready to Roll Icing until
pliable before moulding into a thick sausage shape and flatten to create
the torso. Cut a ‘V’ at the top and fill with some Renshaw Jet Black
Ready to Roll Icing. Mould to look like a t-shirt with a thin collar.
4. Secure the boy model’s legs and body together with a cocktail stick
pushed through the body and base (and position wherever appropriate
on your cake).
5. To make the boy model’s arm, roll out a thin cone using Renshaw
Poppy Red Ready to Roll Icing. Cut the tops of the arms at a slant and
attach to the shoulders using cooled boiled water and cut neatly across
the bottom to create the sleeves.
6. Roll two small balls of Renshaw Flesh Ready to Roll Icing, use your
finger to flatten the end. Taper and shape the wrist and cut straight. Cut
a small ‘V’ for the thumb and then mark the fingers using a sharp knife.
Stick to the end of the arms using cooled boiled water.
7. Roll a ball of Renshaw Flesh Ready to Roll Icing into an oval shape, then
use your finger and thumb to pinch the nose and ears and then flatten
and shape with your fingers. Add facial features using food colouring.
Stick to the neck with cooled boiled water.
8. Roll out small balls of Renshaw Teddy Bear Brown Ready to Roll Icing
into very small thin sausages and attach to the head with cooled boiled
water to create the hair. Stipple using the end of your knife to create
texture.
9. Cut out two thin strips of Renshaw Poppy Red Ready to Roll Icing and
attach to the shirt front of the shirt, then a small rectangle of the red
icing and attach to the neck to make the collar. Add the buttons using
small balls of jet black icing pressed flat, sticking using cooled boiled
water.
SEE RENSHAWBAKING.COM FOR MORE
FLORAL CAKE DECORATION IDEAS
Renshaw, Crown Street, Liverpool, L8 7RF United Kingdom
tel: 0151 706 8203 | email: [email protected]
RENSHAWBAKING.COM
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