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

• 40cm Cake board covered with green material and plastic (cellophane)
• Palette knife
• Cling wrap
• Pen knife
• Set of knives
• Plastic knife
• Large rolling pin
• Small rolling pin
• Textured rolling pin (lines)
• Wooden skewers
• Starch (for dusting)
• Dry & wet towels
• Card board sheets
• Plastic sheets (cellophane)
• Brush
• Sponge cubes
• Scissors
• Gloves
• Small wire cutter
• Scale (1g increments)
• Modelling tools
• Small plastic spoon
• Styrofoam blocks (Approximately 10cm x 10cm x 5cm)
• Round cutters (25mmØ, 12mmØ)
• ‘Y’ shaped twig (15cm)
• White chocolate (to glue)
• Dark chocolate (to glue)
• Small brush in a cup of water
• Shortening
• Spaghetti

Recipes & Ingredients

Cake

• 2 x 250mmØ x 40-50mmH Baked sponge of choice
• Each cake sliced into 2 and layered with filling of choice.
  We recommend 1000g of either chocolate ganache or butter cream for layering and masking.

Decorations

• 1000g Rolling Fondant
• 100g Black
• 100g Pink
• 20g Brown
• 50g Yellow
• 50g Orange
• 100g Red
• White (rest)
• 250g Icing Sugar (to harden rolling fondant)
• 250g Royal Icing (for bushes and stepping stones)
• 1 cup of breakfast cereal (2 hand fulls – any kind depending on preference)

Coating

• 1000g Rolling Fondant
  – Light green colour
  – need approximately 800g

References

• Top & front view drawings of cake for guidance
• Images of finished cake
• Pre-cut templates of barn, barn roof, bard door and fences
• All references can be downloaded below

Recommendations

• Have a wet and dry hand towels to clean knives, blades and cutters regularly to consistently achieve clean cuts. This will ensure clean smooth edges of the barn pieces. 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 fondant. Use a bit of shortening or vegetable fat to prevent the fondant 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.