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You are here: Recipes > How to make a Robin, Snowman and Choir Boy

How to make a Robin, Snowman and Choir Boy

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Decorating ingredients

  • 100 g Renshaw Teddy Bear Brown Ready to Roll Icing for the Robin
  • 100 g Renshaw Poppy Red Ready to Roll Icing for the Robin
  • 100 g Renshaw Jet Black Ready to Roll Icing for the Robin
  • 100 g Renshaw Poppy Red Ready to Roll Icing for the Snowman
  • 100 g Renshaw White Ready to Roll Icing for the Snowman
  • 100 g Renshaw Jet Black Ready to Roll Icing for the Snowman
  • 100 g Renshaw White Ready to Roll Icing for the Choir Boy
  • 100 g Renshaw Jet Black Ready to Roll Icing for the Choir Boy
  • 100 g Renshaw Poppy Red Ready to Roll Icing for the Choir Boy
  • 100 g Renshaw Lincoln Green Ready to Roll Icing for the Choir Boy

Instructions

Decorating Instructions - To make the Robin.:

Step 1

Knead 100g of the brown icing until pliable and divide into two equal portions. Take one portion and divide it into three, making one third slightly larger than the other two.

Step 2

Roll the large piece of brown icing into a ball to create the Robin's body.

Step 3

Roll another third into a ball and stick to the body using cooled boiled water to create the head.

Step 4

From the final third of icing, make two larger balls and two smaller balls.

Step 5

Roll the two large balls into cones and then flatten to create wings. Texture the wings using the back of a small sharp knife. Stick the wings to the body using cooled boiled water.

Step 6

Roll the two smaller balls into long thin sausage shapes. Flatten the end of each sausage and mark with a knife to create claws. Gently shape the claws upwards. Stick to the base of the Robin's body using cooled boiled water.

Step 7

Knead a small amount of the red icing until pliable and roll into a small ball and then into a cone shape. Flatten the cone slightly to form the Robin's red breast. Stick to the body using cooled boiled water.

Step 8

Knead a small amount of the Renshaw Black Ready to Roll Icing until pliable and make two small balls for the eyes. Stick to the head using cooled boiled water.

Step 9

Roll a further piece of the black icing out and cut into a diamond shape. Mark a crease and bend to form a beak shape, and stick onto the head using cooled boiled water.

Decorating Instructions - To make the Snowman:

Step 10

Knead 100g of the white icing until pliable and divide into three equal portions. Take one portion and roll into two balls of differing sizes; approximately one third for the head and two thirds for the body.

Step 11

Stick the head to the body using cooled boiled water.

Step 12

Knead 10g of the black icing until pliable. Roll a small ball of black icing and flatten with your thumb into a round flat disc to form the brim of the Snowman's hat.

Step 13

Roll a large ball of the black icing and flatten the top and bottom of the ball to form a round drum shape to form the top of the hat. Stick to the brim using cooled boiled water, then finish by sticking a small round ball of icing to the top of the hat to form a bobble. Stick to the Snowman's head.

Step 14

Roll out five small balls of black icing for the buttons and the eyes and a further four tiny balls to make his mouth. Stick in place using cooled boiled water.

Step 15

Knead a small amount of the red and green icing. Roll each colour into a thin sausage shape, long enough to form the scarf. Twist the two colours together and wrap around the snowman's neck to complete the scarf.

Step 16

Mix a small piece of red icing with a little white icing and roll into a ball then a cone. Stick to the snowman's face using cooled boiled water to create the nose.

Decorating Instructions - To make the Choir Boy:

Step 17

Knead 100g of the red icing until pliable. Take one 50g portion and divide into two – one half will be used for the body and the other is for the arms and hat.

Step 18

To make the body, roll the red icing into a ball then into a cone. Flatten the top of the cone slightly so that you can easily attach the head and arms.

Step 19

Combine two large balls of white icing with the red icing to create a pink colour.

Step 20

Roll one piece of pink icing into a long sausage shape. Make a small indentation in the centre using the back of a small sharp knife. Create a small horseshoe shape with the long thin sausage of pink icing and stick the ends at each side of the top of the body with cooled boiled water.

Step 21

Roll the second piece of pink icing into a ball to create the head, retaining three tiny balls for the nose and two ears. Smooth the ball with the palm of your hand and mark in two small indentations for the eyes and make a hole for the mouth using the cocktail stick.

Step 22

Mark indentations in the icing ears, sticking in place using cooled boiled water. Then stick the nose in place.

Step 23

Knead 100g Renshaw White Ready to Roll Icing out thinly on a surface dusted with icing sugar and cut out a medium blossom shape. Stick this shape to the top of the body and then attach the head using cooled boiled water.

Step 24

Using a small amount of the Renshaw Black Ready to Roll Icing, roll into a ball and snip with a small pair of scissors to create texture. Stick to the top of the head using cooled boiled water.

Step 25

Make two small balls of white icing for the eyes and dot with black icing to make the pupils. Stick in place using cooled boiled water.

Step 26

Out of the remaining rolled out white icing, cut out a small rectangle of icing and mark a crease in the centre. Position in the centre of the choir boy's arms to resemble a hymn book, sticking in place using cooled boiled water.