Thank you for visiting my site today, where you’ll discover my friend Robbie Cheadle and an especially sweet treat!
Robbie is giving away:
(7) Paperback copies / 1 of ea book in the series
(2) 15 Amazon gift cards
Please leave Robbie a comment anywhere along the tour for your chance to win one of these awesome prizes.
Sir Chocolate and the Ice Cream Rainbow Fairies story and cookbook by Robbie and Michael Cheadle
Join Sir Chocolate and Lady Sweet on a fun adventure to discover why the milkshake rain is pale and white. Includes five delicious recipes to make with children.
How to make a fairy out of fondant
Step 1 – Mix a quantity of flesh coloured fondant. Roll a small quantity into a ball for the head. Gently roll the lower half of the head between you fingers to narrow it. Use a small ball tool to make the eye sockets. Dab the sockets with edible sugar glue and insert two green or blue pearl delight cake decorations into the sockets to make the eyes. Use a half a straw to make the smiling mouth. Roll a tiny ball of flesh coloured fondant for the nose and attach with edible sugar glue. Leave the head to dry.
Step 2 – roll a larger oval shape for the fairy’s body. I used purple but you can use any colour you like. Insert a toothpick through the centre of the body and snip the top, leaving approximately 1 centimetre standing up.
Step 3 – Roll a long tube of flesh coloured fondant for the legs. Fold the tube in half to make two legs and slightly flatten the joined area to form a base for the fairy’s body. Slightly narrow the ankles by rolling them between your fingers. Role two triangular shaped pieces of purple fondant for the shoes and attach them to the ankles using edible sugar glue. Roll out some purple fondant using cornflour to prevent sticking and cut out a star shape for the skirt. Attach the skirt to the legs.
Step 4 – Roll out some white fondant and cut out a butterfly shape with a cutter. Gently bend in the middle and leave between a loosely folded piece of cardboard to dry into a wings shape overnight.
Step 5 – Leave the pieces to dry overnight.
Step 6 – Use edible glue to attach the body to the legs and the head to the body. Make the arms by rolling two narrow tubes of flesh coloured fondant. Flatten the shoulder slightly using your fingers. Roll the wrists between your fingers to indent them. Use your fingers to lengthen and flatten the hands. Attach the arms to the body using edible sugar glue.
Step 7 – Roll a long purple tube and wind it in a steadily narrowing circular shape to from the fairy cap as per the picture. Attach to the head using edible sugar glue.
Step 8 – Attach the wings using edible sugar glue. Decorate with edible glitter if desired.
Robbie Cheadle is a children’s author and poet.
The Sir Chocolate children’s picture books, co-authored by Robbie and Michael Cheadle, are written in sweet, short rhymes which are easy for young children to follow and are illustrated with pictures of delicious cakes and cake decorations. Each book also includes simple recipes or biscuit art directions which children can make under adult supervision.
Robbie has also published books for older children which incorporate recipes that are relevant to the storylines.
How to connect with Robbie Cheadle:
Where to Find Robbie Cheadle’s Books:
To follow along with the rest of the tour, please visit the author’s tour page on the 4WillsPublishing site. If you’d like to schedule your own blog tour and have your book promoted in similar grand fashion, please click HERE. Thanks for supporting this author and her work!
Don’t forget to leave a comment for you chance to win one of Robbie’s amazing giveaways!