Make sure you have lots of little Rudolphs to brighten up your baking this Christmas by using this clever how-to-guide by Victoria Threader. We love their cheeky little faces and cute carrot snacks! This recipe will make 12 toppers which will last for up to 6 months if kept in a breathable card cake box, which means you can make them well in advance.
- 220g chocolate fondant
- 30g modelling paste
- 10g black fondant
- 10g red fondant
- 5g orange fondant
- 2g green modelling paste
- Black sugar pearls
- 2 spaghetti strands (uncooked)
For the mouths: cut a 30mm circle for the mouth, then cut sections away for the chin. Use the smile tool or cocktail stick to add a smile and dimples at the end of the smile with the small ball tool or cocktail stick.
For the noses: roll tiny balls of red fondant
For the eyes: use black pearls for the eyes.
For the ears: cut a small square from the chocolate fondant, then cut a smaller square from the beige fondant and stick it to the chocolate square with a brush of water. Cut in half diagonally and bring to two furthest points together, pinching to a point. Trim the point off so you have a flat edge to stick.
For the tummy: cut a 30mm circle and the then pull the top to make a pear shape and add a belly button using the small ball tool or cocktail stick.
For the collar: roll a ball of red fondant and squash it flat.
For the arm and legs: roll sausages, making the legs a bit thicker, and mark using a cocktail stick.
For the hooves: roll small balls of black fondant.