Pinch some fondant as you follow these step-by-step instructions to make a lucky leprechaun for your St. Patrick’s Day cakes and cupcakes!
- Black, green, orange, ivory and yellow fondant
- Water/edible glue and brush
- Fondant rolling pin with 1/8″ guide rings
- Round decorating tips #3, #7, #10 and #12
- 7/8″, 1 7/8″ and 2 1/4″ round cutters
- Rolling pastry cutter
- Precision knife
- Large ball tool
- Small modeling stick
- Raw spaghetti
- Gold shimmer dust and brush
Roll black fondant into a ball (approximately 1 1/4″), then with the large ball tool, make a circular indentation in the top center to form the pot. Make sure the opening is large and deep enough to insert the leprechaun’s body.
Roll a little bit of black fondant into a ball, then roll it out into a spaghetti strip on your work surface.
Fit the black strip around the opening of the black pot and cut the excess with the precision knife.
Glue the black strip in place and gently press it down with your fingers.
Roll green fondant into a ball (approximately 3/4″), then roll it into a sausage shape to form the body.
Insert a piece of raw spaghetti through the center by gently twisting it in, then glue it to the inside of the pot.
Roll ivory fondant into a ball (approximately 1/2″) to create the leprechaun’s head. Though not gluing it just yet, place it over the body to make a hole with the raw spaghetti to later allow to insert it and glue it when ready.
With the bottom of decorating tip #3 (the larger opening), make an indentation on the head to form the mouth. Turn the tip around to make indentations with the small tip to form dimples on each side of the mouth.
Roll ivory fondant 1/8″ thick with the rolling pin and guide rings.
Cut out a circle with decorating tip #10, then form it into an oval with your fingers.
Glue the nose to the leprechaun’s face.
Roll green fondant into a ball (a little smaller than 1/2″).
Shape the ball into the shape of a top hat, narrowing bottom a bit and flattening out the top.
Roll additional green fondant 1/8″ with the rolling pin and guide rings and cut out a circle with the 7/8″ round cutter. With your fingers, pull opposing sides a bit to form an oval.
Roll black fondant 1/8″ with the rolling pin and guide rings and cut a strip with the rolling pastry cutter.
Wrap the black strip around the bottom of the hat, trim the excess with the precision knife and glue it in place.
Glue the top of the hat to the bottom oval green fondant and lift up the longer sides up on the sides and glue them in place.
Roll ivory fondant 1/8″ thick with the rolling pin and guide rings and cut two circles with round decorating tip #12.
Pinch one end of one circle, then make an indentation with the small modeling stick. Pinch the other end and form the ear against the leprechaun’s head. Repeat the steps for the second ear and glue them in place.
Roll black fondant 1/8″ thick with the rolling pin and guide rings and cut out two circles with decorating tip #3.
Glue the two black circles on the leprechaun’s face to form the eyes.
Roll orange fondant 1/8″ thick with the rolling pin and guide rings. Use decorating tips #s 7, 10 and 12 to cut out circles in several sizes.
Roll the circles into balls, then into longer strips on your work surface. Start at one end of one strip and coil it into itself. Repeat with the other balls.
Glue the coiled orange fondant to the leprechaun’s face to form the beard. Place the smallest ones by the ears, then cascade them down in ascending order with the larger ones around the chin.
Glue the head to the body, then the hat over the leprechaun’s head.
Roll green fondant 1/8″ thick with the rolling pin and guide rings and cut a circle with the bottom (larger end) of round decorating tip #10.
Cut the circle in half and roll the two halves into balls.
Shape them into sausages, then press one end to form around the leprechaun’s side on each arm.
Roll ivory fondant 1/8″ thick with the rolling pin and guide rings and cut out two circles with round decorating tip #10.
Roll them into balls, then shape them into an oval shape. With the precision knife, make a small slit on each to separate the thumbs and round them out with your fingers.
Glue the green arms and hands to the leprechaun’s body and over the black pot.
Roll out yellow fondant 1/8″ thick with the rolling pin and guide rings and cut out a circle with the 2 1/4″ round cutter.
Using the 1 7/8″ round cutter, make an indentation on the yellow circle to form a large gold coin.
Use the bottom of a round decorating tip to cut out a few small coins out of the yellow fondant.
Brush all the yellow fondant coins with gold shimmer dust and allow them to dry thoroughly.