Fondant is a pliable dough-like icing used for cake decoration and icing. It is used extensively in wedding cake decoration in which it forms a smooth covering when rolled and draped over the cake. When used to make figures and flowers, fondant acts like edible clay and is easy to colour and shape as desired. Make sure to colour fondant in clean bowls as even a small amount of grease can break down the icing. Once you colour the fondant, knead it well to disperse the colour evenly.
Decide how many figures you want to make and choose the size of each figure. Knead the appropriate amount of fondant until it is pliable and smooth.
Divide the fondant into sections to add appropriate colours. Use a combination of pink, red and brown food colouring to create skin-coloured fondant. Use other appropriate colours based on how you plan to dress up the figures.
Shape the heads of the figures and set them aside. Attach other parts of the face and head such as eyes, lips, nose, mouth and ears, sticking them on the fondant head and affixing them securely. Do not use water to glue the parts on. It will spoil the fondant. Pinch and secure the parts and they will stay once the fondant is dry.
Shape the body of the fondant people, using your fingers to add details and give shape.
Roll out brightly coloured fondant thinly and use a knife or scissors to cut out shirts, trousers and dresses for the fondant people. Affix them over the body and pinch the ends to secure them well.
Roll small pieces of fondant between your fingers to make arms and legs. Secure them to the body and add details for fingers and toes. Roll out fondant thinly and cut it with scissors to create a shredded effect for the hair.
Use thinned-out paint to paint details for the face and the entire figure. Set aside to dry overnight. Fondant figures can keep indefinitely if stored in a cool, dry place.
Fondant can spoil when refrigerated or store in extremely humid conditions.
Keep fondant covered with cling film while working to avoid it drying out.