1. Colour 100g fondant (Premium or Bakels) ivory (no cmc added)

2. Roll out your ivory fondant and cover a 7 inch thick cake board, emboss with stone embossing mat

3. Select stone colour dusting powders

4. I used Rolkem Cappucino and Terracotta

5. Lightly dust first with the lighter colour (Cappuccino)

6. Dust into the grooves & edges of your board with the darker colour (Terracotta)

7. Colour 130g fondant coral or any colour to suit your fairy (add 1.5ml cmc)

8. Push the coral fondant into your rose mould (siliko rose mould).  I pushed a 3cm polystyrene ball into the paste in the mould to make the rose a bit lighter in weight.  You can also create a tree trunk or rock for your fairy to sit on.

9. I used Rolkem Watermelon dust to dust the rose

10. Stick your rose onto your cake board using edible cmc glue or royal icing and have your tools ready to create your fairy.

Colour 140g Zeelandia paste a flesh colour.  Add 3 ml cmc and work in well.

The paste is easier to use if allowed to settle a few hours or overnight.

You will have left over paste but I always mix up more flesh than I need in case I need to re-roll a limb or redo the head.

11. Legs (12g each) roll into 2 x 12g balls

12. Roll each ball into an approx. 8cm tapered sausage

13. Cut off at an angle a small amount of paste from the thin tapered end using a sharp knife

14/16 Roll this tapered end to form the foot and then gently pull up heel.  Using your figure gentle roll the back of the knee

15/17 Fold the leg into a right angle for a sitting figurine and pull out paste to form the knee.

18. Glue the 2 legs in position on your rose

19. Roll 24 g of paste into a ball, then into an elongated teardrop.  From the large rounded ended ease paste to form a kneck

20. Using shaping tools form the bust line (if this fairy is for a child this does not need to be done)

21. Twist a support skewer through the fairy torso from the kneck down and insert the skewer into the rose so that the torso fits onto the fairy’s legs.

22. Dress your fairy using rose petal leaves that have been embossed and edges softened and curled.  Add rose leaf boots

23/24/25. Create the bodice using rose leaves.  Let smaller rose leaves fall over the skirt

26.  Roll 2 x 5g flesh coloured balls into tapered sausages

27. Roll thinner end of tapered sausage to form wrist and hand

28. Cut out thumb and then divide remaining pad into 4 using a sharp knife, roll to round thumb and fingers. Roll out to thin paste at the elbow and gently fold to form the elbow

29/30. Glue arms using edible cmc glue to the fairy torso & dress the shoulders with leaves/straps. Dust the petals and leaves to highlight the edges

I have added the head in this sequence but would recommend making the head first in order for it to dry before adding the eyes and dusting detail.

31. Roll 20g flesh coloured paste into a ball and then gently roll to indent the centre of your ball.  You can also shape the chin at this stage.

32. Indent eyes, nose and cut for the mouth

33. Shape eyeshadow recess and slightly open the mouth

34. Using a balling tool make an indentation either side of the mouth line

35. Using fingers, shapers and small balling tools, shape the lips

36. Using shapers and balling tools, shape the nose and make nostrils

37. Insert small balls of white fondant for the eyeballs.  Cut out 2 irises from fondant using icing nozzles and glue to the white. Do the same but smaller in black for the pupils.  Carefully dust around the irises in black. Dust apricot into the recesses and shape of the nose and lips and eyes. Complete the eye using brown to dust eyeliner and black for a deeper eye line

38. Trim the skewer to size to attach the head and add cmc edible glue to the skewer.  Gently add the head onto the stick making sure not to squash the face.

39. Now the hair and final details can be added to your figurine.

40. Take a step back and admire your beautiful fairy and at this step you are fully entitled to do a little happy dance!