• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cake Journal

  • Cake Lounge
    • Easy Embossed Cookies Recipe
    • How to Make Heart-Shaped Cake with Buttercream Roses
  • Desserts
    • Best 3 Cookie Scoop Sizes and How to Use Them?
    • Babycakes Cake Pop Maker Review and Tutorial
  • Recipes
    • Traditional Castella Cake Recipe
    • Stabilized Whipped Cream Frosting (Easy Recipe)
    • Best Frozen-Themed Cake Ideas with Images
  • Tips & tools
    • What to Do With Cake Scraps? (8 Easy Recipes)
    • Luster Dust: If You Don’t Know About It, You Need To!
    • How To Use Edible Glue and How to Make It
    • How to Use Russian Piping Tips and Tutorial
    • What Is Wafer Paper and How to Use It? (Video Tutorials)
  • Tutorials
    • How To Make Royal Icing (Easy Recipe)
    • How to Flood Cookies with Royal Icing?
    • How To Use Candy Molds Properly
    • How to Make Cake Pops: Easy Step-by-Step Tutorial
    • Fondant On Cookies: Easy Way To Decorate
  • About Us
  • Contact

How to Make Emmet Figurine Topper from Lego Movie

by Louise 1 Comment

Emmet figurine topper

Since the Lego Movie came out, the main character “Emmet” has become a hit. Here is how you make him out of fondant.

Here is what I used:

Fondant (orange, blue, yellow and brown)
edible glue
rolling pin
Cel-Stick
black edible marker
Zacto knife
tooth picks
Bubble tea fat straw
round #10 tip

Emmet (2) (525x343)

Step 1:

Roll out two equal sized balls with orange fondant. About an inch thick. Using the rolling pin roll them out to a half inch thick. Using the knife cut into rectangles about 1.5x 2 inches. The second rectangle cut the sides on a diagonal as show below. Then make a shallow cut across the bottom, as shown below.

On the other rectangle, using the knife make a shallow cut to form the definition of the feet.  Then cut 2/3 of the way up to make the legs. Then place a toothpick through the legs and sticking out. Add edible glue and place the top on top.

Emmet (3) (525x350)

Emmet (4) (525x350)

Emmet (5) (426x525)

Emmet (6) (525x331)

Emmet (7) (525x346)

Emmet (8) (525x350)

Emmet (9) (525x350)

Emmet (10) (350x525)

Emmet (11) (350x525)

Emmet (12) (525x350)

Emmet (13) (525x350)

Emmet (14) (350x525)Step 2:

Roll out the blue fondant into a oblong shape. Then cut into half. Make each half into one inch pieces. Using the cel-stick poke one end to each piece.

Emmet (15) (525x350)

Emmet (16) (525x350)

Step 3:

Roll out the yellow fondant. Using the large straw cut out two circles. Using the #10 tip, cut each circle as shown below. Then using your fingers shape the hands. Using the edible glue, attach the hands to the arms.

Emmet (17) (525x330)

Emmet (18) (525x350)

Emmet (19) (525x350)

Emmet (20) (525x350)

Emmet (21) (525x350)

Step 4:

Roll out a large yellow ball. Roll out a small ball and press it flat with your finger. Then with the edible glue attach the neck to the head. Roll out the brown fondant thinly. Cut a rough circle shape. Then add glue to the yellow head and place on the brown hair as shown below.

Emmet (22) (525x350)

Emmet (23) (525x350)

Emmet (24) (350x525)

Emmet (25) (525x350)

Emmet (26) (525x350)

Step 5:

Using the edible marker draw on eyes, eye brows and a mouth. Then glue the head to the top after placing a toothpick into the shirt.

Emmet (27) (525x350)

Emmet (28) (525x350)

Step 6:

Using the edible marker draw on the details as shown below.

Emmet Figurine

Emmet Figurine Cake Topper

happy caking! 🙂

Previous Post: « How to use stencils with edible sprays
Next Post: Cakes in Full Bloom: A Craftsy Class Review »

Reader Interactions

Comments

  1. Nina

    July 16, 2014 at 10:45 AM

    This looks so awesome.
    And with the instruction quite easy to make.
    Thanks for sharing 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search Recipes on Cake Journal:

About Us

Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

Contact Me

Privacy Policy

As Seen On:

Follow Us on Pinterest

Follow Us on Facebook

Copyright © 2025 · Cake Journal