- 250 g Renshaw Teddy Bear Brown Ready to Roll Icing
- 250 g Renshaw Chocolate Flavour Ready to Roll Icing
- 250 g Renshaw Poppy Red Ready to Roll Icing
- 250 g Renshaw White Ready to Roll Icing
Board or covered cake
Boiled and cooled water
Knead the pack of Teddy Bear Brown Icing until pliable. Keep in a plastic bag while not using.
Decorating Instructions - Making the body:
To create the body shape roll 1/3 of the icing into a smooth ball and then into a cone. Flatten the top. Mark stitching on the front of the belly.
Press in either side at the base to create hip sockets.
Decorating Instructions - Making the legs and paws:
For the legs shape a golf ball sized amount into a cylinder 4" long and approx. ½" thick. Cut in half at an angle. Attach to the body and trim to correct length.
Create 2 balls the size of a small cherry tomato and flatten between your finger and thumb. Press the ball tool into the middle of the paw half way through. Create stitching around the edge of the paw by running the back of knife around the outside. Attach to the legs with a little water.
Decorating Instructions - Making the arms:
Shape a golf ball sized amount into a cylinder that's tapered at both ends. It should be ½" at its thickest. Cut at an angle. At the tapered end create the wrists by rolling the paste under your little finger with light even pressure.
Cut a thumb into the hand you have just created.
Attach the top of the arms to the body and the hands to the paws with a little water.
To give the teddy support, insert two pieces of spaghetti into the middle of the body, slightly apart from each other.
Decorating Instructions - Making the head:
Measure the head against the spaghetti support. The spaghetti should reach half way up the teddies head. Snap off any excess.
Fix the head in place with a little water.
Mark the stitching line around the head with the back of the knife.
Roll a small oval shape and flatten slightly, attach to the front of the face on the lower half with a little water.
Create a smile by using the smiley tool and pushing the Dresden tool into the muzzle to add a little line down to the mouth.
To create both ears shape a pea sized ball of icing and flatten lightly between your finger and thumb. Press the large end of the ball tool in the middle of the icing. Cut in half and attach to the head with a little water.
Decorating Instructions - Making the face:
Knead a small piece of Chocolate Flavour Icing. Shape 2 small cylinders or ball for the eyes.
Shape another piece into a small cone and attach to the muzzle, pointing downwards.
Decorating Instructions - Making the hat:
Knead a small piece of Poppy Red Icing and shape into a cone. Bend over in the middle. Attach to the head with water.
Knead a small piece of White Icing and shape into a thin rope. Brush a small amount of water around the base of the hat and attach the rope. Make a ball and attach to the end of the hat with water.