FONDANT RAINBOW UNICORN TOPPER

Instructions

Reference the downloadable project sheet for project pattern diagrams.

Colour

To achieve same results as the photos, mix colours to create pastel colours:

• Pastel pink: 6 gm Fondtastic Pastel Pink + 35 gm Fondtastic White
• Pastel orange: 5 gm Fondtastic Orange + 35 gm Fondtastic White
• Pastel yellow: 4 gm Fondtastic Yellow + 35 gm Fondtastic White
• Pastel blue: 4 gm Fondtastic Blue + 35 gm Fondtastic White
• Pastel green: 6 gm Fondtastic Green + 37 gm Fondtastic White
• Pastel purple: 6 gm Fondtastic Purple + 35 gm Fondtastic white

Weight

For the Unicorn:

• Head: 45 gm Fondtastic White
• Body: 50 gm Fondtastic White
• Front Legs: 2 x 12 gm Fondtastic White
• Back Legs: 2 x 12 gm Fondtastic White
• Hoofs: 4 x 2 gm Fondtastic White
• Horn: 2 gm Fondastic White
• Eyes: 2 x 0.2 gms Fondtastic Black
• Ears: 2 x 1 gm Fondtastic White
• Mini roses: 6 x 0.4 gms of each pastel colour
• Unicorn hair strands and tail: 18 x 0.5 gms of each colour (1 portion of each colour)

For the Rainbow:

• Rainbow strands: 6 x approx 20 gm of each colour (1 portion of each colour)
• Cloud base: 2 x approx. 50 gm of Fondtastic White
• Rainbow back support: Approx. 30 gm Fondtastic White

Please note: You will have leftover pastel colours

Step 1: Fondant Prep

Prep your fondant by kneading it to soften it. If you are making the pastel version in this tutorial, mix the ratio from above to achieve similar colours. Adjust rations to your taste and colour palette.

Add in a little Over The Top Tylose and knead well.

Cover the fondant when not in use to avoid it drying out.

Step 2: Making the Body

Knead in a 1/4 tsp of Over The Top Tylose into 50 grams of white Fondtastic Fondant. Roll the fondant into a ball - using the side of your hands, form the ball into a teardrop shape, then flatten the base for the body to sit on a flat surface.

The body should be approx. 5.5cm high.

Insert a skewer dipped in Over The Top Edible Glue into the body, leaving 2 cm above the neck to later attach the head to. Set aside to dry.

Step 3: Making the Front and Back Legs

Add 1/8 tsp of Tylose to the fondant into 48 gm of white fondant and divide into 4 x 24 gm balls.

To achieve the shape, roll them between the sides of your palms like you did for the body, just smaller.

The back legs will be thicker and stockier and a length of 4.5cm.

The front legs will be longer and thinner and a length of 6.5cm.

Step 4: Putting the Body Together

Using a little Edible glue, brush a small amount on the positions on the body where you will attach the front and back legs.

Gently press the back legs so they hug around the base of the body.

Gently secure the front legs on the front of the body as shown.

Use a Mondo modelling tool to create some indents and details like knee creases to give the unicorn more dimension.

Set aside to dry. Best if the body can dry overnight.

Step 5: The Head

Next up, roll up a 45 grams of white fondant with a 1/4 tsp of Tylose for the head. Shaping with your hands into a ball and using your thumb to give the eye area an indent across the ball as shown in the photo.

Using a Mondo Modelling tool, make 2 small indents for the nose.

Eyes: Using the Mondo extruder and the smallest round holes, extrude a small amount of black fondant to make the eyes.

Cut the length of each eye to 1cm long and shape a little into a curve shape that you like.

Using a tiny line of edible glue, position the eye shape evenly and leave to dry.

Ears: Roll 2 x 1 gm of white fondant into balls, then into a teardrop shape then lightly flatten a little. Using the Mondo modelling tool, press gently into the base of the flattened teardrop and then lightly pinch both ends to form the shape.

Made 2 holes in the top of the head where the ears should be, add a little edible glue and insert the ears. Add a little support to the ears while they dry in place. A little folded piece of paper towel will do the job nicely.

Cheeks: Use a cotton bud with a little pink edible dust to give a little blush to the cheeks.

Set the head aside to dry - overnight is best.

Step 6: The Horn

Add an inch of Tylose to 2 gm of white fondant and knead. Split the fondant into 2 equal portions (1 gm each) and roll each piece out into a long tear shape, approx. 4cm long.

Brush on a tiny amount of glue to base of one of the tear drops and touch the second piece to it so they join.

Gently twist the 2 piece around each other to form the horn shape. Add a little glue to the 2 ends where they meet.

With the Over The Top Gold Spray, on a covered surface, give the horn a gently spray and leave aside to dry.

Step 7: Mini Roses

Roll out a small portion of each of your fondant colours.

Using your modelling tools, cut a couple of strips of each colour to be approx 5mm wide x 3cm long. Therefore, long thin rectangles.

With your modelling tool, cut a corner off each end of every stripe as shown in the picture.

Brush a small amount of edible glue on the longest length of each strip and roll each length up to form individual roses.

Set aside to dry.

Step 8: Gold Hoofs

Knead and roll into 4 x 1 gm of white fondant.

Flatten 2 balls into 2 round disks to match a similar size as the end of the back legs.

Repeat the same for the front legs.

Like the Horn, place the hoofs on a covered surface and spray with Over The Top Gold Spray and leave to dry for an hour.

Once dry, brush a little edible glue to the back legs and front legs and gently press into the place the golden hoofs and set aside to dry.

Step 9: Dusting

This is optional.

Using a tiny amount of dust, give your hippo a little shading and detail with a blend of black or grey petal dusts.

Dust a little pink in the nostrils and cheeks for a sweet look.

Step 10: Unicorn Mane and Tail.

Brush a little glue on the head of the unicorn and add the horn into place. It will be easier to hold into place by trimming a small amount of the base to make a flat surface for the horn to stick to the head. Set aside to dry.

Knead a little Tylose into 10 gms of each of the fondant colours and break each colour into 1/2 gram balls for the mane and a 1 gram ball for the tail of each colour.

Roll each ball into long teardrop shapes.

Brush a little edible glue onto the head of your unicorn only in the spots you will be adding the mane.

Start to add the thinner 1/2 gm strands of colours, place the thicker teardrop at the back of the head and the pointy ends towards the front. Gently curl the ends to create the movement in the mane you prefer.

Trim the back of the roses slightly and add them to the mane once you are happy with the look of the mane strands.

For the tail, brush a little glue at the base of each 1 gm teardrop colour and gently press the strands together to secure the base of the tail. Curl the ends into a shape you like.

Brush a little glue on the booty of your unicorn and gently press the tail into place and adjust to the shape you like.

Set aside to dry.

Step 11: Assembly

Once the body and head have had a chance to dry over night, brush a little glue on the bamboo skewer of the body and gently push the head onto the skewer to secure into place. You might choose to tilt the head slightly, like in the picture, or place directly on, the choice is yours.

Use any remaining roses as an optional neck decoration with a little brush of edible glue.

And tadaaa! You have finished! Congratulations!

Tips: Add Tylose only to the piece of fondant you are working with, as it will avoid drying out and cracking as the developing of the Tylose develops over several hours. Leaving your fondant soft to work with and will set hard over time.

Ratio of Tylose to Fondant: 1/4 tsp per 50gm

Want to go next level? Let's make a matching Rainbow Topper!

Step 1: Knead in Tylose separately to each of your remaining fondant colours.

Using the Mondo Extruder with the largest round hole insert, extrude through each of your colours, one at a time, cleaning the inside barrel with a paper towel between each colour until you have 6 x long straw like extractions.

Use a round guide to form the shape of the rainbow. We used a 10cm Mondo Round Plastic cookie cutter for this job.

Place the first colour around the cutter - we started with purple. Ensure that the ends of the fondant extend past the bottom of the round cutter as shown in the photos.

Brush a little edible glue along the outside of the purple, and add the next colour, in this case, it will be blue. Glue and repeat for green.

At this point, use your Mondo cutter and trim the left and right hand sides of the rainbow so that they line up with the bottom of the round cutter.

Glue 3/4's this time and then add the yellow, allowing the yellow to extend 2.5cm past the right hand end. With your finger tips, gently mould the end of the yellow strip on the right hand side, brush with edible glue and roll/curl upwards for a full turn as shown in the photo.

Brush with glue, up to the yellow curl and repeat with the orange. And finally, repeat the same process with the pink until it looks like the photo.

Set aside to dry.

Step 2: Clouds

Roll out 3mm thick white fondant and using the 10cm round white Mondo cookie cutter, cut 2 circles.

Trim off the bottom 1/3 of both circles.

Brush both remaining 2/3's of the circle with edible glue.

Ball up white fondant into various sizes balls and gently press onto each other, leaving a small perimeter around each cloud.

Brush over a little edible glue over each ball.

Roll out the remaining fondant and place onto of each cloud and gently press around the balls to push out any extra air.

Using the original round cookie cutter, trim off the excess fondant and using the Mondo Modelling tools, trim the bottom to form a flat base.

Using your modelling tools, gently form indents around the balls to bring out the shape, trimming off any extra bits to obtain the shape you like.

Repeat for the second cloud.

Set aside to dry

Step 3: Rainbow Assembly

Once the rainbow has dried, very gently, turn it over.

Let's create a strong backing for your rainbow to ensure it doesn't break, as rainbows can be delicate and prone to breaking.

Add a 1/4 tsp to the remaining white or any coloured fondant and roll out to approx. 3 mm thick.

Using a modelling tool, cut out a shape to suit the back of the rainbow, ensuring it's smaller than the rainbow so that it won't be seen from the front.

Brush glue over the back of your rainbow.

Optional - if you wish for your rainbow to go onto the top of your cake, follow this step - Place 2 x 10cm bamboo skewers at the base of both sides, pressing gently into the rainbow to secure into place. We recommend a 4cm minimum touching the rainbow and 6cm projecting from the bottom to later insert the rainbow into your cake.

Place the cut out shape over the back of your rainbow and press down gently to ensure it's secured the back of your rainbow and given the shape extra reinforcement.

Set aside to dry.

Once dry, gently turn the rainbow back over, brush the backs of the clouds with edible glue and place each one as the exact base of each side of your rainbow.

And congratulations, you have made 2 gorgeous toppers!

Tips: Make your toppers weeks in advance and store them in air-tight containers until you need them.

Allow over night drying time between steps will ensure easy construction and assembly.

We recommend toppers be placed on cakes at the last minute so they avoid fridge time and any additional weight on the cake during transportation.

Remember to tag us in, as we would love to see your creations @worldofcake.co