While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you’ve discovered an easier method or better tool to achieve good results.

What you will need

• Scissors
• Heavy rolling pin
• Long Ruler
• Pizza cutter
• Palette knife
• Plastic knife
• Box cutter
• “L” shaped corner tool
• Small rectangular pushing object (15mm x 20mm)
• Stitch marker
• Starch (for dusting)
• Large brush (for dusting)
• Dry & wet towels
• Small brush
• Measuring tape (flexible)
• 2 knives in hot water
• Needle (to remove air bubbles)
• Fondant smoother
• Round cake board (9mm thick, 45cm diametre, covered with material and cellophane sheet
• Black ribbon (1 inch thick)

Recipes & Ingredients

Cake

• 3 x 50mm x 150mm, dark mud cake sponge
• Hard shortening (very small amount)

Decorations

• 650g Pastillage
• 1kg rolling fondant
• 1kg Dark chocolate ganache
• 100g dark modelling chocolate
• Edible gold powder (very small amount)
• Cooking oil (very small amount)
• Oil spray
• Deep tray filled with starch

References

• Printed blueprints and guides (download below)

Recommendations

• Have a wet and dry hand towels to clean knives, blades and cutters regularly to consistently achieve clean cuts. Also be sure to clean the table with your wet towel, and than the dry towel each time you are about to roll out any pastillage. Use a bit of shortening or vegetable fat to prevent the pastillage from sticking to the table.
• This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.