These little puddings may be covered using soft icing or modelling paste. If soft icing is used there will be no need to use any flower glue as the icing will be sticky enough to adhere.

Ferrero Rocher chocolates are ideal to use.

Candle (Make 2)

Take a piece of spaghetti 6cm (2¼ inches) long. Roll a small ball of red icing into a sausage and insert the spaghetti. Work the icing along the spaghetti covering all but the top ¼ inch. 

Form a small ball of yellow icing into a flame shape and attach to the top of the candle. Leave to dry.

Candle flame

The flame may be colored in several ways:

Paint base with black graduating upward to red then yellow

Dust centre with dark yellow to pink then orange.

Paint the flame with gum glue and dip in hologram gold.

Puddings  (Make 3)

Head

Hollow out a large ball of brown icing and wrap around a chocolate. Roll between hands until smooth.

Using the end of a paintbrush form an open mouth.

Feet

Roll a sausage of brown icing. Divide into two. Roll each into a teardrop then flatten the narrow end. Attach to the base of the pudding.

Hair-Custard

Roll out some yellow icing and cut out with the scone cutter. Arrange on the top of the pudding.

Nose

Take a tiny piece of red icing and roll it into a ball. Attach above the mouth.

Hands

Roll a sausage of yellow icing. Divide in two. Form each into a mitten shape. Wrap one mitten around the candle. Attach to side of pudding.

Attach the other mitten to the other side of the pudding.

Book

Roll out some white icing. Cut a rectangle. Pinch in the spine. On the third pudding attach the mittens and arrange the book in them.

Holly and Berries

Cut out 2 or 3 tiny holly leaves. Vein. Roll 3 tiny balls of red icing. These can be left plain or painted with gum glue and dipped in disco red glitter.

Attach holly and berries to top of puddings.

Glazing

 The nose and leaves can be painted with glaze

Edible Glaze

1 teaspoon gelatine

1 teaspoons liquid glucose

2 dessertspoons water

 Put the water in a cup and sprinkle gelatine over. When absorbed, stand in a pot of hot water and heat until dissolved. Add the liquid glucose, and stir well. Keep the mixture warm while using. Store in sealed container in the refrigerator. Reheat to use.

Allow glaze to dry 24 hours.