You will need
- Round, filled sponge cake, 15cm (6”) deep, covered with Bridal White sugarpaste: 15cm (6”)
- 250g (8¾oz) SK Instant Mix Pastillage Powder
- Templates, see download below
- SK Edible Paint by Natasha Collins: Conker
- SK Designer Edible Metallic Paint: Gold
- SK High-Quality Paintbrush: no. 4
- SK Lollipop Stick: 1 x white
- SK Sugar Florist Paste (SFP): 10g (¼oz) Pale Green, 50g (1¾oz) Pale Pink and 50g (1¾oz) Soft Peach
- SK Professional Dust Food Colours: Leaf Green, Marigold and Rose
- Tinkertech Two Poppy Petal Cutters: 2cm and 3.5cm (¾” and 1⅜”)
- SK Great Impressions Poppy Petal Veiner: Large
- SK Professional Food Colour Pen: Black
- Swift mini heart-shaped cookie cutters: 1.5cm and 2.5cm (½” and 1”)
- Stay-fresh mat
- SK Designer Bridal Satin Dust Food Colour: Forget-Me-Not
- Culpitt Garden Rose petal Cutters: 4cm and 5cm (1½” and 2”)
- FMM Rose Calyx Cutter: 4.5cm (1¾”)
- SK Edible Wafer Paper: White
Making the Seated Fairy’s Body
- Download the templates (click here) and print them out at actual size.
- Make up the pastillage following the instructions on the packet.
- Roll out 50g (1¾oz) of pastillage to a 2mm (1/16”) thickness on a surface lightly dusted with cornflour. Lay the body template on top of the pastillage and cut around it using a sharp craft knife. Transfer the cut-out piece to a foam pad and allow it to dry overnight.
Painting the Fairies and Text
- Lay a sheet of parchment paper over the templates and trace over them. Gently hold the parchment paper against the side of the cake and use a scribing tool to transfer an imprint of the designs. Use the same method to transfer the seated fairy design to the pastillage piece.
- Use Conker edible paint and a no. 4 paintbrush to paint over the marked lines for the fairies using smooth, even strokes.
- Use Gold edible paint and a no. 4 paintbrush to fill in the text. Build up the colour gradually, allowing it to dry between each layer.
- Attach a lollipop stick to the back of the pastillage body using royal icing and allow it to dry.
- Roll a 2cm (¾”) ball of Pale Pink SFP into a sausage shape approximately 3cm (1⅛”) long. Brush one side of the sausage with edible glue and fix it above the painted fairy legs to create the shape of her thighs (A). Insert the pastillage fairy body into the back of the sausage shape and angle it to face the front of the cake.
- Roll out some Pale Pink SFP into a thin sheet and cut out five 2cm (¾”) poppy petals, placing them under a stay-fresh mat to prevent them from drying out. Place the first petal on a foam pad and thin the edges using a ball tool. Press the petal between the two halves of the petal veiner to add vein details. Brush the petal with edible glue and fix it around the paste at the side of the pastillage cut out (B). Repeat to add softened petals to the opposite side, the back of the body and the front. Use small pieces of kitchen roll to support the petals as they dry to create movement and lift.
- Flatten a small ball of Pale Pink SFP slightly. Brush the ball with edible glue and attach it just above the skirt petals to create the shape of the fairy’s body. Trim the final poppy petal to roughly the same size as the body and soften the edges with a ball tool. Brush the petal with edible glue and fix it over the fairy’s body (C). Use a CelStick to tuck the edges in and around the pastillage.
- Once the petals have firmed, lightly dust them with Rose dust food colour. Use a Black food colour pen to draw a spot at the waist.
- Roll a small amount of Soft Peach SFP into a cone just smaller than the smallest rose petal cutter and cut it in half lengthways. Roll a second piece of Soft Peach SFP into a ball, flatten it slightly and pinch one end to taper it. Use a Dresden tool to indent the rounded end of the cone and create a flattened heart shape. Brush the flat sides of the shapes with edible glue and attach the heart above the waist of the fairy, with the cone just below.
- Roll out some Soft Peach SFP into a thin sheet and cut out three small rose petals, one 1.5cm (½”) heart and one 2.5cm (1”) heart. Place the pieces under a stay-fresh mat to prevent them from drying out.
- Trim the pointed end of one petal slightly and soften the edges with a ball tool. Slightly gather the cut edge together to narrow it (D). Brush the edge and centre of the petal with edible glue and lay it over the top of the cone, ensuring the petal edges are lifted away from the cake.
- Cut one of the rose petals in half lengthways and soften the curved edge of each half with a ball tool. Brush the straight edges of the petals with edible glue. Place one half over the first petal with the straight edge against the cake. Repeat to add the second half to the other side of the skirt. Attach the third petal over the top of the skirt.
- Place the hearts on a foam pad and soften the edges with a ball tool. Trim away the tip at the pointed end of each shape. Brush the back of the larger heart with edible glue and fix it over the fairy’s torso, using a CelStick to fit it in around the waist. Fix the smaller heart on top.
- Roll out a small amount of Pale Green SFP into a thin sheet. Cut out a calyx using the calyx cutter. Cut off one of the sepals and soften the edges of the remaining four with a ball tool. Brush the calyx with edible glue and attach it to the fairy’s waist.
- Once the petals are firm, dust them with Marigold dust food colour and dust the calyx with Leaf Green dust food colour.
- Place the wing templates over a sheet of wafer paper and cut around them. Use a Dresden tool to draw fine lines in the surface of the wings then curl the tips around a paintbrush. Dust the wings with Forget-Me-Not dust food colour.
- Attach the wings to the fairies' backs using royal icing.
This tutorial by Rachel Hudson is taken from the February/March 2017 issue of Cakes & Sugarcraft magazine, on sale now. Download the Cakes & Sugarcraft app on your phone, tablet or PC to get the rest of the project, and many more.
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Android device? Download from Google Play.