Hygge fondant models tutorial

Take a moment to carry out some mindful modelling with this tutorial showing you how to model a fondant (sugarpaste) candle, hot chocolate, journal and slippers...

Brought to you by Marie McGrath from Marie's Bakehouse

What is hygge?

“A quality of cosiness and comfortable conviviality that engenders a feeling of contentment or wellbeing” - Oxford English Dictionary.

It's thought to include the creation of a warm atmosphere, the cosiness of soft textures and enjoying the simpler things in life. It's a sense of well being, by being connected to things and people without having to chase something else.

Learn how to model a series of 'hygge' pleasures perfect atop a cake or cupcakes – and be sure to pick up the January 2022 issue of Cake Decoration & Sugarcraft magazine for the full tutorial!

Oh and if you like this, you'll love the fika tradition!

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You will need

Edibles

Brown, white, yellow, blue, pink, orange and black sugarpaste
Edible glue

Equipment

Ball tool
Veiner tool
Small ball tool
Paintbrushes
Knife
Rolling pin

Instructions

Model the candle

Roll a sausage of muted brown sugarpaste. Gently pinch or shape the edges so they are sharper. Use a ball tool to create a hollow in the top of the cylinder.

Use a veiner tool to mark on a wood pattern around the cylinder, using random wavy lines.

Add a flattened ball of white sugarpaste in the hollowed out area to make the candle and use a small ball tool or the end of a paintbrush to make a hole in the centre of this white piece.

Roll a small ball of yellow sugarpaste and roll on one side of it to make the flame. Stick this with the fatter end in the hole and shape it slightly so it looks like it’s flickering.

Model the hot chocolate

Roll a ball of blue sugarpaste and flatten it on one side by pushing this into your work surface. Roll a thin sausage of blue sugarpaste.

Turn the cup part the right way up and make a hollow in the top with a ball tool as you did for the candle. Fill the hollow with brown sugarpaste. Add glue on the side of the cup and shape the thin sausage into a handle.

Roll a thin sausage of white sugarpaste. Cut it into small sections to make the mini marshmallows.

Stick them on top of the hot chocolate.

Model the journal

Roll a piece of pale pink sugarpaste and cut a rectangle with your knife. Roll out a piece of white sugarpaste and cut a second rectangle, smaller than the first. Use the side of your paintbrush to create an indent down the middle of each piece.

Stick the white piece on top of the pink piece and use your veiner tool to mark squiggles on one page so it looks like some writing.

Roll out a piece of light blue sugarpaste and cut out a small strip, slightly longer than the width of the journal. Cut a ‘v’ in the end of the strip. Stick this in the middle of the journal for a ribbon bookmark. Make the pencil by rolling a piece of pale orange paste into a thin sausage. Stick a tiny piece of white to the end, then an even smaller piece of black to the end of the white. Roll the whole thing again and shape into a pencil. Stick this on the journal.

Model the slippers

Roll two sausages of pale pink sugarpaste and flatten then. Shape each flattened piece into a sole shape.

Roll two balls of the pink sugarpaste and use the point of the veiner tool to flick the paste to create a fluffy texture. Use a ball tool or the end of a paintbrush to make a hole in one side of the bottom of the ball.

Stick the ball to the end of the sole of your slippers, adjusting the hole and re-fluffing the paste if you squash it whilst attaching the two pieces together.