Welcome to the Cake Decorators Q&A

Hi,

I’m looking to make the Fairy Barbie cake but the tutorial page doesn’t appear to have a list of the tools and ingredients required like the rest-can anyone help?

Also,on a totally different subject,after baking my sponges always appear to be a lot more fragile and crumbly than any I’ve seen in the tutorials. I’ve still managed to make things like the princess castle cake so they’re not disastrous,I just feel like it’s making everything that wee bit harder. Any advice will be much appreciated! 🙂

Hi Kirsty1718

I’ve just watched the video through and can give you approximate amounts of sugar paste. I should think for white you will not need any more than 1.5k which is the amount required normally for a 10″ square. This will depend on whether you layer your cakes more than Paul has shown in the tutorial. For the pink, 500g should be more than enough. For ganache quantities this chart http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth will help. Scroll down to the section which covers rectangular tins, follow the headers to select the type of chocolate you’re using to find your quantity. Please bear in mind the amounts of ganache used can be very individual so you may need a little more or perhaps a little less.
The tools used in the tutorial are PME garrett frilling tool, PME blossom plung cutters, a small knife, rolling pin, a thin paint brush or cel stick for frilling, all of which Paul mentions by name. If you don’t have a garrett frilling tool you can cut a round circle and use a smaller cutter to cut out the middle and use the paint brush/cel stick as shown in the tutorial, it will achieve the same results. Similarly with the blossoms cutters, any flower cutter can be used, as long as you like it.
I can only guess at the size of the cake drum which I think is 14″. Paul has not covered the board in icing sugar and he hasn’t added a ribbon. For a 14″ drum approximately 1.5 m of ribbon would be required (check with decorating supplies shop) and approx 850g of sugar paste if you cover the cake drum.

Paul’s recipe is very moist and can appear or feel delicate. I find freezing it greatly helps layering, carving and shaping. I hope some of this information helps.

Hi madeitwithlove,

All of the above is a great help,thank you very much! I managed to piece together most of the tools needed after watching the video,but was struggling with the sugarpaste quantities in particular-I’m going to be using a slightly more unusual colour instead of the white so didn’t want to over estimate and be left with a load afterwards!

I’ve never considered freezing the sponge before but I’ll definitely give it a try-I’m just glad I’m not making some drastic mistake and alone with my ‘fragile’ sponge! 😉

Thanks again for all your advice,you’ve been a great help.x