A larger piece of fondant is taken, placed on a clean surface, and it is started to be leveled between the palms until the surface becomes smooth and has no wrinkles or inefficiencies. Once the fondant is prepared, the four smaller pieces are taken and transformed, one by one, into a few thin sausages. These are flattened at one end, forming a flat base, and at the other end, the shape of a thumbtack's head is given. These legs are glued to the sides of the large ball of fondant, two at the base and two above the lower ones, thus forming the legs of the adorable little elephant.
From the two medium balls, we choose one, which we shape into a teardrop. The sharper part of the shape will be made longer and thinner, destined to become the elephant's trunk. At the tip of the trunk, it is gently pressed to give it a slightly blunt shape, and then it is gently lifted upwards. Below the lifted trunk, using the sharp tip of a knife, the elephant's mouth is lightly cut, and with the help of a needle, the lips are opened, thus giving the elephant a cheerful and playful expression.
To ensure the stability of the head, a toothpick or half of a toothpick is taken, inserted into the body of the elephant, and around it, water is applied to facilitate sticking. The animal's head is pushed onto the toothpick and gently pressed, thus ensuring that the two parts are well fixed and will not fall. This assembly method is essential to provide stability and prevent accidents.
After the body and head are joined, the remaining piece of fondant is taken and rolled out on a flat surface. With the help of a thimble or a metal decorating tip, two circles are cut out that will represent the elephant's ears. From the two circles, a quarter is cut from each, so that we obtain two larger semicircles, with a rounded cut, to fit perfectly on the round head. These ears are glued with water on the sides of the elephant's head.
To finish the figure, with a toothpick dipped in black food coloring, two black dots are created in front of the eyes, thus bringing our fondant elephant to life. Thus, the model becomes a cheerful and full of personality creation, ready to impress anyone who admires it. This recipe will not only reveal your talent in the art of fondant modeling but will also bring you much joy in the creative process.
From the two medium balls, we choose one, which we shape into a teardrop. The sharper part of the shape will be made longer and thinner, destined to become the elephant's trunk. At the tip of the trunk, it is gently pressed to give it a slightly blunt shape, and then it is gently lifted upwards. Below the lifted trunk, using the sharp tip of a knife, the elephant's mouth is lightly cut, and with the help of a needle, the lips are opened, thus giving the elephant a cheerful and playful expression.
To ensure the stability of the head, a toothpick or half of a toothpick is taken, inserted into the body of the elephant, and around it, water is applied to facilitate sticking. The animal's head is pushed onto the toothpick and gently pressed, thus ensuring that the two parts are well fixed and will not fall. This assembly method is essential to provide stability and prevent accidents.
After the body and head are joined, the remaining piece of fondant is taken and rolled out on a flat surface. With the help of a thimble or a metal decorating tip, two circles are cut out that will represent the elephant's ears. From the two circles, a quarter is cut from each, so that we obtain two larger semicircles, with a rounded cut, to fit perfectly on the round head. These ears are glued with water on the sides of the elephant's head.
To finish the figure, with a toothpick dipped in black food coloring, two black dots are created in front of the eyes, thus bringing our fondant elephant to life. Thus, the model becomes a cheerful and full of personality creation, ready to impress anyone who admires it. This recipe will not only reveal your talent in the art of fondant modeling but will also bring you much joy in the creative process.
Ingredients
7 gray fondant balls, of which 4 are small size (1/2 olive), 2 are medium size (olive), and 1 is large size (nut).