Welcome to the Cake Decorators Q&A

Hi there, is there any chance of getting a list of ingredients and tools needed for this tutorial please as there doesn’t appear to be any (unless I am missing something!) Many thanks! x

Hi Trace

This tutorial starts with a 6″ and 8″ round cakes which are carved down to 8″. Please see the ganache calculator to work out the quantity of ganache which would be required to fill and cover each cake prior to icing. Calculator is here:

Cake Calculators

Paul uses 1.5 kg of sugarpaste to cover the cake at a depth of 4mm. He has some left over so I would allow 2 kg which would take into account the board as well.

The cake drum is 14 inches and is 15mm depth. You will need 1.5 metres of ribbon 15mm in depth. Other tools include the PME tool set:

Tools – Overview

and the FMM cobble and stone embossing sheet to make the icy path and from the same set a wood embosser for the door. It’s advisable to have a variety of paint brushes, cake smooths, craft or small sharp knife or florist knife and a ruler. Round cutters for making the wreath, plunger blossom cutter set for the pointsetters , plunger holly cutter set.

If you like you can either colour sugarpaste for the decorations or allow approx 500 gm of bottle green paste for the trees, 250gm black for the penguins. There will no doubt be some white paste left over, this can be used for making the snowballs and to colour for the toy bag, the penguin beaks and feet and the santa hats. It might be useful to have an additional 250gm of white in case you need it.

As you know, glitter as seen in the tutorial is no longer permitted on edible items. There are several edible cake decorating glitters and sugars which can be used in it’s place. These products are widely available from online cake decorating stores, Amazon or ebay.

Hope this helps. If you need more information just post again.