McNaughton - Twenty to make: sugar animals

Frances McNaughton has been a tutor and demonstrator since 1987 and became a demonstrator for the British Sugarcraft Guild in 1995. She teaches all aspects of sugarcraft from beginners to advanced and to other sugarcraft tutors. She teaches from a studio in her own home but also travels all over the UK providing demonstrations and workshops for other Guild members and sugarcraft clubs. Frances made sugarcraft props for the films Notting Hill, Chocolat , three of the Harry Potter films and Charlie and the Chocolate Factory . She has also demonstrated sugarcraft several times on television. First published in Great Britain 2009 Search Press Limited
Wellwood, North Farm Road,
Tunbridge Wells, Kent TN2 3DR Text copyright Frances McNaughton 2009 Photographs by Debbie Patterson at Search Press Studios Photographs and design copyright Search Press Ltd 2009 All rights reserved.

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Contents

Introduction The animals in this book are made using techniques suitable for beginners, with a few more detailed models for the more advanced.

The basic shapes and tools are kept as simple as possible. I made my animals in sugarpaste, coloured with strong paste food colours. Sugarpaste is available from many supermarkets and sugarcraft shops. It can be made stronger by kneading in a small pinch of CMC (cellulose gum) or gum tragacanth. This will help to make the model sit up without flopping. The amount of paste I have listed for each model is only intended as a guide models can, of course, be made in different sizes.

White marzipan can also be used to make the models, coloured in the same way as sugarpaste. Chocolate sugarpastes and edible modelling pastes are a good way of making brown and cream models and parts without having to use food colours. Ready-coloured sugarpaste and edible modelling paste, and the other items mentioned above are available from specialist sugarcraft shops and online sugarcraft and cake decorating suppliers. The techniques in this book can also be used to make long-lasting model animals with non-edible modelling pastes such as air drying modelling pastes available from craft shops.

Basic shapes 1 Ball It is a good idea to start each shape by making a smooth ball shape first. 2 Oval or egg shape Roll the ball in the palms of your hands to make it longer. 3 Cone Roll the ball at one end in the palms of your hands. 4 Pear (used for some of the heads) Roll the ball at one end between your fingers. 5 Sausage Roll the ball with your hands to make the sausage. 6 Round-ended sausage (used for some of the legs) Roll one side of the ball to make a sausage, leaving one end fatter. 7 Long, pointed oval (used for some of the bodies) Roll the ball to form two narrow ends. 8 Carrot Roll the ball to form a long, pointed cone. 9 Candy stick (used as a support) These can be bought from sweet shops. 9 Candy stick (used as a support) These can be bought from sweet shops.

When the packet is first opened, the candy sticks can be a bit too soft, so lay them out to dry for a few days, until hard. They can also be made in advance from strengthened sugarpaste: knead a pinch of CMC into 50g (1oz) of sugarpaste. Roll to form thin sausages and cut to 6cm (2in). Leave to dry in a warm, dry place for a few days, until hard.

Basic tools 1 Heart cutter, 2.5cm (1in) For cutting out faces. 2 Tiny blossom cutter For cutting out the Leopards and the Giraffes spots (see ) 3 Cocktail stick/toothpick For making marks and shaping small pieces of sugarpaste. 4 Sharp pointed scissors For cutting sugarpaste. 5 Drinking straw, cut off at an angle This is used to make curved marks for mouths and other details. 6 Thin palette knife This is available from sugarcraft and art shops. 6 Thin palette knife This is available from sugarcraft and art shops.

It is useful for releasing sugarpaste from the work surface, and for cutting and marking lines. Other equipment Non-stick workboard Small rolling pin Small paintbrush or water brush Used for dampening the sugarpaste to join pieces together. Vegetable cooking oil To stop paste sticking to your hands and tools, rub a small amount of oil in to your hands and work surface. Icing sugar Alternatively, sprinkle a small amount of icing sugar on your hands and work surface. Be careful not to use too much, as this could dry the paste and cause cracking.

Elephant Materials: 90g (3oz) pale lilac sugarpaste Candy stick Tools: Cocktail stick Drinking straw Sharp pointed scissors Thin palette knife Instructions: Divide the paste in half and use half for the body: make an egg shape with a candy stick for support.

Elephant