This little Robin is not one of my designs by one from Frances McNaughton from her book “20 to make Sugar Bird”. If I am honest the book is a little too basic for my own needs but it is great for absolute beginners. My one criticism of the book is that the actual stages of construction are not shown, simply text and one overall photograph which is fine it you know what you are doing but not so great for the novice.
I thought I would have a go at making the robin, partly because it is really cute but also because I have been asked to do a demonstration for the W.I. and I thought this would be something seasonal for them that they can then try at home.
One omission from Frances McNaughton’s book, is the inclusion of either Gum Tragacanth or CMC in the sugarpaste. It is really important that you knead the powder into the sugarpaste prior to modelling as it is needed to strengthen the paste and helps to maintain the shape of your finished piece. If you don’t include it you may find that your Robin looks like he has been at the Christmas Sherry Trifle!
- 25g brown sugarpaste strengthened with gum tragacanth or CMC.
- small amount of white and red sugarpaste
- heart cutters
- dried spaghetti
- Dresden tool
- Reserve a small ball of brown sugarpaste for the wings and face then mould the remaining into a teardrop shape. Flatten the narrow end and squeeze the fat end to form a head
- Roll out the white paste and cut out a heart shape and attach to the breast of the bird.
- Repeat with the red paste but remove the point of the heart with the cutter
- Add the inverted heart to the robin breast.
- Form two small cones of brown paste then flatten them. Score the wings with a Dresden tool to look like feathers.
- Add the wings at a jaunty angle.
- Add the eyes and a small cone to form the beak. You might need to attach the beak with a small piece of dried spaghetti or you may find that his beak will be down by his knees!
- How to Make Sugarpaste (andypaulphillips.wordpress.com)