Step 1

On a clean dry surface, knead Renshaw Pastel Green Just Roll with It Fondant Icing until pliable. Dust the work surface with icing sugar and pin out to 2mm thick. Brush the board with water and cover with the Fondant Icing, smooth over with a smoother. Trim away excess Icing with a sharp knife.

Step 2

On a clean dry surface, knead Renshaw White Extra Fondant Icing until pliable. Dust the surface with icing sugar and pin out the Fondant Icing to 3-4 mm thick.

Step 3

Wet the cake with water and drape the Fondant Icing over the rolling pin and cover the cake. Smooth over the surface with the palm of your hand to expel any air from between the cake and the Fondant Icing. Gently unfold any pleats as you go. Trim away excess Fondant Icing from the base of the cake.

Step 4

Polish over the Fondant Icing surface with smoothers. Then shape the top edge with flexi smoothers if required. Attach the cake to the board with Ganache.

Step 5

Colour 100g of Renshaw White Extra Fondant Icing with Rainbow Dust Pink ProGel.

Step 6

Shape 2 x 30g balls of Renshaw White Extra Fondant Icing into cones and flatten with the palm of your hand. Use the handle of the Dresden tool to press in an indent at the wider end of the cone. Mark in the toes with the thin end of the Dresden tool.

Step 7

Add pad markings to each foot, use the large end of the ball tool for the central one and the small end for the toe pads. Fill each one with small balls of Pink Extra Fondant Icing. Attach the feet with the Rainbow Dust Edible Glue Brush.