Welcome to the Cake Decorators Q&A

Hiya, is there a list of ingredients and tools to go with the Chloe handbag tutorial. I have no idea of the ganache or fondant amounts I will need. Thank you

Hi jlrickard

The cake in 10″ square, and 12″ board. This is approximately what I would would get if I was making the bag:

Fondant 1.5k teal
chocolate fondant 200g
For the ganache
600g chocolate
300ml double cream
You may need more, it depends how thickly you cover with ganache, I never use as much as Paul does so it might be worth getting a couple of extra bars of choco in as spare.

For the handles and brown trimmings
200g chocolate fondant
Small amount of grey, you may have some white fondant and could just make some up from that

For the board
200g fondant or a smaller pack if you can get it, you may have some white which you could make up.
You’ll need ribbon for the board which your decoratig store should be able to measure for you. Paul uses 15mm width.

The tools used are: ruler, pencil, lily cutters, 20 gauge florist wire and something to bend the wires around to make the handle shape and a stitchy tool. You will also need either posy picks or straws (not shown in the tutorial) to embed the wires in as food laws do not permit wires to be inserted directly into cakes. If you use straws just type in the search box ‘posy picks’ and you’ll find instructions how to use straws instead of posy pick.
If I’ve missed anything please post again and good luck with your bag. x

Thank you so much!