Materials and Equipment
- Salt Dough
- Paint brush or pastry brush for water
- Round pastry cutter
- Garlic press
- Rolling pin
- Rolling sticks
- Knife or flat modelling tool
- Pointed modelling tool (you could use a cocktail stick or toothpick)
- Small Bead for eye
- Baking paper
- Baking tray
- Access to an oven
- Paint brushes
- Varnish brush
- White spirit for cleaning varnish brush
- Ribbon to hang
Roll out the dough to a thickness of about 8mm (1/4“).
Use the plain round cookie cutter or glass to cut a circle.
Use a pastry brush or paint brush to dampen the dough.
Don’t use lots of water or the dough will become soggy and unworkable.
Make a small ball of dough for the head of the fairy and place it on the dough circle as in the photo.
Gently press down on the ball to slightly flatten it.
Create a egg shape as in the photo. The slightly pointed part will become the chin the rounded area is the top of the head.
Add a body shape underneath the head shape.
Use the photo as reference for size and shape.
Add rounded shape underneath the body for the top of the mushroom. This will stick out a little more from the dough circle than the head and body.
Use a knife or flat modelling tool and a little water to stick the head, body and mushroom cap to the dough circle.
This photo shows the thicknesses of the different pieces when viewed from the side.
Make a small hole in the bottom of the mushroom cap.
Use a small piece of dough rolled out to make the stalk for the mushroom.
Fit the stalk into the hole in the mushroom cap.
Use the knife or flat modelling tool to create the gills on the bottom of the mushroom cap.