Angel cake decorations
- 25g white modelling paste
- 5g skin tone modelling paste (made by adding a small amount of orange food colouring to the white paste)
- 5g red fondant
- 2g grey modelling paste
- 2g yellow fondant
- 160g blue modelling paste
- Black ball sprinkles (nonpareil) for the eyes
- Silver and pearl food colour pens
- Edible glitter for the wings
These angelic little figures would look perfect popped on top of any Christmas bake. With just a few simple steps and a little patience you can easily make these Christmas cake decorations in no time.
These last up to 6 months so you can save yourself time by making them before you need them to save you time. Just remember to store them in a breathable cake box somewhere cool.
This recipe makes one angel, so simply multiply the quantities if you want to make more.
By Victoria Threader
- 40mm daisy cutter
- Sharp knife
- 10mm heart cutter
- Pin tool or cocktail stick
- Drinking straw
- Cone tool
- Soft brush for the cheeks
- Strand of dried spaghetti
Step 1For the halo: Take a tiny piece of grey modelling paste and roll a long really thin sausage (about 6cm long). Bend in half to make the loop and then roll the ends together. Dry the halos on the edge of a sponge for around 2 hours.
Step 2For the body: Roll about 15g of white modelling paste into a ball and roll one end into a cone shape. Push the dried spaghetti down the centre which will support the head. Use a pin tool or cocktail stick to make the pattern around the bottom of the dress.
Step 3For the collar: Cut a 5mm blossom flower and push it down the spaghetti for the collar. Paint the body with pearl paint and the collar with silver.
Step 4For the sleeves: Roll a small ball of fondant into a sausage shape and cut in half diagonally so they fit well to the body. Push the cone tool into the end of the arm to make a hole for the hands. With a brush of water attach the arms to the body.
Step 5For the hands: Roll 2 small balls of skin tone paste, then roll one end to make it a cone shape. Push the end of the cone flat with your finger and cut a section out for the thumb. Using a sharp knife, cut 3 lines to make the fingers. Soften the edges with your finger. Add the hands to the end of the sleeves with a brush of water.
For the heart: Roll out a little red fondant and cut out a heart shape, using your cutter. Brush each side with little water and attach between your angel's hands.