Pascal the Puppy Cake Topper Tutorial – by Vicky Teather

As part of my regular posting schedule, I will be featuring a guest tutorial on the fourth Tuesday of each month and, this month, I am so excited to introduce one of my absolute favourite people in the world of cake.

Vicky Teather of The Yellow Bee Cake Company is a multi-award winning cake artist and sugarcraft teacher based in Basingstoke, Hampshire. After completing a degree in Video Game Design, she then stumbled into the world of cake, swapping computer graphics for sugar artistry in 2011.

She regularly creates tutorials for a whole host of publications, including Cakes and Sugarcraft Magazine, Cake Masters Magazine, Cake Decoration and Sugarcraft Magazine and Cake Decorating Heaven Magazine, and I am delighted that she has taken time out of her busy creating schedule to create a brand new and exclusive tutorial just for us!

As many of you will know, I am a biiiig fan of pugs and so, when I asked Vicky to create something for Mr Baker’s Blog, it quite simply had to be pug-themed!

In her first tutorial for Mr Baker’s Blog, Vicky shows you how to create Pascal, the super cute pug puppy – perfect for the dog lover in your life. 

 

To make Vicky’s gorgeous lil’ puppy, you will need – 

Edibles:

5g Saracino Pasta Model: Brown

67g Saracino Pasta Model: White

2g Saracino Pasta Model: Black

1g Saracino Pasta Model: Yellow

Rainbow Dust Gel Colour: Caramel

Magic Colours Gel Colour: Magic Red, Neon Pink

 

Tools:

PME Modelling Tools: Dresden, Bulbous Cone, Scriber

Large and Mini Ball Tools

Craft Knife

Edible Glue

Paintbrush

 

Method:

Before you begin:

  • Colour 60g of the White modelling paste with the Caramel gel colour.
  • Colour 4g of the White modelling paste with the Neon Pink gel colour.
  • Colour 1g of White modelling paste with the Magic Red gel colour.
  • Combine 5g of Brown modelling paste with pinches of Black to achieve a dark brown shade.

Step 1:

For the body, shape 30g of Caramel modelling paste into an egg. Press the modelling tool into the wider end of the egg to create a deep groove. Press the tool either side of the groove and gently roll away from the centre to flatten. Use your fingers to smooth the paste.

Step 2:

Use the dresden tool to mark a line down the sides of each leg to enhance the shape and to draw a curved line just above the legs to show the chest.

Step 3:

Gently pull and pinch the bottom sides of the egg with your fingers to reshape and create the hips.

Step 4:

Roll two very small balls of Caramel paste into cones. Press the scriber tool into the wider end twice to reveal the toes. Glue in place underneath the front two legs.

Step 5a:

Repeat step 4 using a slightly larger Caramel ball. Press the dresden tool into the paste just below the toes to curl the foot slightly.

Step 5b:

Create a second foot, without curling and glue both in place on the hips. Roll a tapered sausage from a small ball of Caramel modelling paste. Bend the paste into a spiral starting from the narrow end. Glue in place at the base of the back.

Step 6:

Shape 4g of Neon Pink modelling paste into a squat cylinder. Glue in place on top of the body. Add a small ball of Yellow modelling paste and press down lightly to flatten into a disc.

Step 7:

Roll 25g of Caramel modelling paste into a ball. Place the side of your hand half way up the ball and gently rock from side to side to narrow the top of the ball. Lightly flatten the top and bottom of the ball.

Step 8:

Press your thumbs or large ball tool into the narrow end of the ball to create two shallow wells. Leave a 5mm gap between the wells.

Step 9:

Fill the wells with two small balls of dark brown modelling paste. Pressing the paste into the well with your fingers and a ball tool.

Step 10:

For the muzzle take a marble sized ball of the dark brown modelling paste and shape as the photo.

Step 11:

Glue the muzzle in place and use your fingers to shape, so that it fits against the face. Use the dresden tool to mark the mouth.

Step 12:

Draw two wrinkles over the bridge of the muzzle and two more around each eye using the dresden tool.

Step 13:

Add three dots to each cheek using a mini ball tool. Press the wide end of the dresden tool into the mouth to open.

Step 14:

For the nose, add a small ovoid of Black modelling paste. Press a medium sized ball tool into the face on either side of the nose.

Step 15:

Fill the eye sockets with two balls of White modelling paste. Press a smaller ball tool into the inner corner of each eye and then fill with two balls of Black modelling paste. Add two extra small balls of White to the upper corner of each pupil to highlight the eyes.

Step 16a:

Take two pea sized balls of dark brown modelling paste and flatten between your fingers to create a diamond shape. Roll a small cone from the Magic Red modelling paste, glue the narrow end of the cone into the opened mouth. Press the dresden tool into the cone to mark the groove in the tongue.

Step 16b:

Glue the ears in place on top of the head, starting with the shorter end of the diamond and gently folding the rest of the diamond over and down towards the face. Glue the head onto the body.

And there you have it. Your very own adorable Pascal the Pug Puppy, ready to adorn your latest cake creation!

 

As always, if you have a go at Vicky’s Pascal the Puppy Cake Topper Tutorial, do share the results with me on social media. You can reach me through my Facebook page, via the dedicated Cake Chums – with Mr Baker’s Blog Facebook group or by emailing me directly.

If you would like to see more of Vicky’s work, you can check out the official The Yellow Bee Cake Company website here, visit her Facebook page here, or why not follow her on Instagram here?

Thank you so much again to Vicky Teather of The Yellow Bee Cake Company for taking the time to create this adorable tutorial just for us. I am so in love with Vicky’s instantly recognisable style of modelling and am genuinely so thrilled that she chose such an adorable character for this tutorial – I can’t wait to have a go at it myself!