Mother’s Day Cake Tutorial

figure modelling tutorial Mother's Day cake tutorial by Laura Dodimead of Cakey Bakes for Cake Geek Magazine

To create a super cute Mother’s Day cake for this weekend, Laura Dodimead of Cakey Bakes, Surrey shares with us her tutorial for her pink ombre cake and sugar model family above.

You will need the following edible items:

  • Round sponge cake 15cm (6”)
  • 250g (8 ¾ oz) vanilla buttercream
  • 700g (1lb 8 ¾ oz) of white sugarpaste
  • Pink, Pastel Pink & Rose food colour liquid (Squires Kitchen)
  • 150g (5 ¼ oz) soft beige modelling dough`
  • 80g (2 ¾ oz) white modelling dough
  • 100g (3 ½ oz) mint flower paste
  • 50g (1 ¾ oz) navy modelling dough
  • 60g (2 oz) yellow modelling dough
  • 10g ( ¼ oz) brown modelling dough
  • 5g (just under ¼ oz) fuchsia sugar paste
  • 2g under ¼ oz) red sugar paste
  • Edible food colour pen black, brown, red, pink & gren
  • Green food colour dust & red food colour dust
  • Magic sparkles food colour dust
  • Royal icing
  • Vodka

Tools Needed:

  • 8” (20.5cm) round drum
  • Rolling pin
  • Smoother
  • Pizza cutter
  • Palette knife
  • Craft knife
  • Dresden tool & Bone tool
  • Blossom cutter mini
  • Paints brushes No 1 & No 4
  • Edible glue
  • Airbrush gun
  • Ribbon

Mother's Day cake tutorial, Stage 1 by Laura Dodimead for Cake Geek Magazine

  • After buttercreaming your 6” (15cm) round cake, roll out 500g (1lb 1 ¾ oz) of white sugar paste & lay over your cake. Trim the base with a pizza cutter and smooth around the edges with a smoother. Roll out 200g (7oz) of white sugar paste and lay over the drum and trim off with a palette knife.
  • Air-brush the cake all over with light pink food colour holding the airbrush about 6” away from the cake using circular motions and allow to dry. Layer the colour up with a darker pink around the middle of the cake and even darker at the base of the cake. Use the same method for airbrushing the drum.

Mother's Day cake tutorial, Stage 2 by Laura Dodimead for Cake Geek Magazine

Making “Mum”:

  • To make the legs, take a ball of soft beige modelling paste and roll into a sausage. Shape the ankle with your fingers and bend & shape the foot. Do this for both legs and glue on to a wooden skewer.

Mother's Day cake tutorial, Stage 3 by Laura Dodimead for Cake Geek Magazine

  • Take a medium sized ball of mint modelling paste and shape into the upper body by pinching your fingers together at the centre to draw the waist in. Use a mini pallet knife to indent a V shape at the neck area, slide down the skewer on to the legs. Shape two sleeves and attach to the body. Roll out a piece of mint paste and cut out a large triangular shape but with a straight top and wrap it around the hips of the body securing it with glue.

Mother's Day cake tutorial, Stage 4 by Laura Dodimead for Cake Geek Magazine

  • Place a small piece of soft beige paste on to the top of the torso and shape upwards and to fill the gap made by the mini palette knife and allow to set fully. Cut out a strip of mint paste for the collar and belt and a square with its corners rounded off for the pocket and glue it to the dress.

Mother's Day cake tutorial, Stage 5 by Laura Dodimead for Cake Geek Magazine

  • To create the face, take a ball of beige paste and shape into an oval shape using your palms. Take the dresden tool and in the centre of the oval, push the tool upwards into the paste to create the base of the nose. Push both little fingers into the paste to create the eye sockets, this will also pinch the paste to give a nose. Push the bone tool upwards under the cheeks to define the smile & draw a line from the base of the nose to the sides of the mouth for the smile lines. Use a palette knife to shape and open the mouth.

Mother's Day cake tutorial, Stage 6 by Laura Dodimead for Cake Geek Magazine

  • Take two tiny pieces of beige paste and roll in to a sausage shape but taper the ends. Place one piece on the top lip and one on the bottom lip and secure. Using the same method as the lips, but this time using white paste for the teeth, secure inside the mouth. Take an edible black pen and carefully draw on the closed eyes in a curved shape with fine lashes at the edges, do the same with the eyebrows ensuring they are level. Take a red edible pen and colour the lips in very carefully.

Mother's Day cake tutorial, Stage 7 by Laura Dodimead for Cake Geek Magazine

  • Mix a very tiny amount of brown modelling dough to a ball of yellow modelling dough. Take small amounts of paste and roll in to sausage shapes tapering one end and rolling flat the other. Place onto the mums head and secure with glue. Do this 7 or 8 times to create a full head of hair, twist the lengths of paste to give a wavy look, and positon them either side of the shoulders.

Mother's Day cake tutorial, Stage 8 by Laura Dodimead for Cake Geek Magazine

  • To make the arms, take a ball of beige paste and roll into a sausage shape, define the wrist by rolling the area with your finger and flatten the hand to make a paddle shape. Cut into the paddle to make a thumb and bend the arm with the help of a dresden tool to create a crease, then position the arm across the body up towards the chest. Do the same for the other arm.

Mother's Day cake tutorial, Stage 9 by Laura Dodimead for Cake Geek Magazine

To Make the Little Boy:

  • To create the little boy’s legs and feet, take a small ball of beige paste and divide it into to two, follow step 3) for the shaping and positioning and allow to firm up.

Mother's Day Cake Tutorial, Stage 10 of Laura Dodimead for Cake Geek Magazine

  • Add a small amount of white paste to a ball of brown modelling dough and shape into an oblong. Round of the edges with your fingers and push your thumbs into the underside of the oblong to allow the legs to fit inside. Make creases in the shorts for the seams and pockets and glue on to the legs through the skewer. Take a ball of navy blue dough and roll between your palms to create a cone shape for the body. Guide your thumb all the way around the bottom edge of the body to allow room for the shorts to fit underneath.

Mother's Day cake tutorial, Stage 12 by Laura Dodimead for Cake Geek Magazine

  • Take two small balls of dough for the sleeves and glue to the sides of the body. To make the arms follow step 9) but don’t bend the arms, leave them straight and attach them to the sleeves but bend them around the body and secure in place. Place a small oblong of paste on to the body to make the neck and allow it to dry thoroughly before placing the head on. The collar is just a strip of blue dough attached around the neck and curved at the edges.

Mother's Day cake tutorial, Stage 13 by Laura Dodimead for Cake Geek Magazine

  • The little boys face is made in the same way as the mothers face but using slightly less paste, follow steps 6) & 7). Use the tip of the dresden tool to make two little indentations in the cheeks for the dimples. The ears are made from two tiny balls of paste shaped with the small end of the bone tool and glued to the side of the face. The son’s eyebrows are made out of two small sausage shapes glued above the eyes. For the hair take small pieces of the yellow and brown dough and glue them around the head and marking with a dresden tool to give texture.
  • The present behind the little boy’s back is made from a ball of fuchsia paste shaped into an oblong with strips of white paste crossed centrally over the present and glued in place. The bow is made of two more strips of white paste folded in to a teardrop and secured in place on top of the gift. Use a little royal icing to glue the present to behind the boy’s back, on top of the arms.

Mother's Day cake tutorial, Stage 14 by Laura Dodimead for Cake Geek Magazine.

Making the Little Girl:

  • The legs are made in the same way as the mother’s and son’s, follow step 3). More paste is used for the daughter’s legs then the son’s but not as much as the mother’s. Secure on to a wooden skewer and allow to dry.

Mother's Day cake tutorial, Stage 15 by Laura Dodimead for Cake Geek Magazine

  • Take a large ball of white modelling dough and colour it pink, shape it into a long cone using your palms, and guide your thumb around the bottom of the body to define the edge of the dress and to make room for the legs to fit, then secure onto the wooden skewer. Make a neck with a little beige dough and stick to the top of the dress. Take two small pieces of white paste and shape into long tear drops and flatten then attach around the neck, and allow to dry.

Mother's Day cake tutorial, Stage 16 by Laura Dodimead for Cake Geek Magazine

  • The arms can be made by following step 9) but don’t bend the arms, leave them straight and attach them to the sides of the body and just bend them around the body and secure in place.
  • Follow steps 6) & 7) to create and define the daughters face. When dried a little, paint the lips with an edible food pen in pink and draw on her eyelashes with the black edible food pen.

Mother's Day cake tutorial, Stage 17 and 18 by Laura Dodimead for Cake Geek Magazine

  • Roll out some of the yellow hair colour made previously and cut into square-ish shapes, lay on to the head around the face to create a bob hair style, placing the hair across both side of the face to define a parting, layer the almost square shapes on top of each other to create more style to the hair.

Mother's Day cake tutorial, Stage 19 by Laura Dodimead for Cake Geek Magazine

  • For the bunch of flowers, simply cut a medium square of brown paste and roll the corner up to create a hollow cone shape. Gently ease the corners of the cone to open it out a little and set aside to dry. While drying, take a tiny blossom plunge cutter and some red paste and cut out about 30 little flowers and glue them into the opening of the cone, make sure you fill it so the bunch looks full. Attach the flowers with a little royal icing and position them so they are poking out over her shoulder.

Mother's Day cake tutorial, Stage 20 by Laura Dodimead for Cake Geek Magazine

  • To finish off, paint the mum’s shoes with red food dust and alcohol, the boy’s shoes with a green food dust and the girls with a magic sparkle dust. Dust a little rose dust on to the cheeks of the mother with a fine paint brush to give her glow. Use a brown fine tipped edible pen to draw on the freckles on the children’s cheeks. With a fine tipped paint brush, paint on small red flower shapes on to the mum’s dress and draw the leaves on with a fine tipped edible green food pen. Finally wrap a pink ribbon around the edge of the drum and the base of the cake.

Mother's Day cake tutorial, Stage 21 by Laura Dodimead for Cake Geek Magazine

Top tips from Laura:

  • Layer the airbrush colours to create a more intense and vibrant colour. Remember to always use the lighter colour first as you can’t lighten a darker colour once it’s on the surface Make sure you cover your work area when airbrushing to avoid the colour staining.
  • If you are in a rush to finish the cake mix dust colours with vodka to cut the drying time in half, the vodka evaporates quicker than the food colour liquids.
  • When making figures, always allow the legs to dry hard before stacking the rest of the body on to them.
  • Use an artist’s wooden model to add animation to your figures, it will also help with proportions and positioning of arms and legs.

Laura Dodimead of Cakey Bakes and Mother's Day cake tutorial figure modelling tutorial

With thanks to Laura Dodimead of Cakey Bakes & Christine Jordan (Photography).

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