Tools- Circle cutter (to cover cake), modelling tool. Sharp knife, 2x no1.5-2 piping nozzles and 2 piping bags (ideally small, greaseproof paper ones) Small, clean paintbrush.
Materials- Sugar paste in rainbow colours and white. Black and white royal icing.
Begin by covering all of your cup cakes in your chosen colour (tutorial coming soon about quick coverings for cupcakes).
Cover all cup cakes in your chosen back ground colour.
Roll a small white ‘sausage’ of icing for the stalk and flatten a small red ball of icing to make the cap.
Tease your circle of red out at the bottom to make a bell shape.
Roll 5-6 very small balls in varying size, squash flat onto the cap.
Stick the cap on the stalk. Roll a ‘sausage’ of green for grass, stick on to the cake.
Mark the ‘grass’ in diagonal strokes with your modelling tool.
Roll 3 long sausages of green at varying lengths. Roll off of the end to give a tapered effect.
Stick on the long grass.
Roll a medium sized white ball into a pear shape and flatten onto your cake.
Roll 4 thin sausages of white icing, bend each in the middle to make legs.
Position all 4 legs.
Make a small pear shape (less than 1/2 the body size), flatten on to the cake to make the head. add 1 small grey cone for the horn and 2 for ears.
Roll very narrow, rainbow coloured sausages, cut in 1/2. Roll one half together to make the tail.
Shape the other half over it’s shoulder to make a mane.
Roll 4 small balls of pink, flatten on to the ends of the legs to make hooves.
Pipe on the eye.