This tutorial does not have any downloadable content associated with it.
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. Please note that some items may be listed as sets,
and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used
in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Cutting & Slicing
- Set of knives
- Craft knife
- Pizza cutter
- Box cutter
- Set of scissors
Rolling & Coating
- Set of PVC pipes (30mm to 40mm thick, 40cm & 20cm long)
- Rolling pin (30cm long)
- Powder shaker (Filled with starch)
- Needle or pin (to pop air bubbles)
- Perfections strips
- Fondant smoother
Modelling & Shaping
- Modelling tools
- Plastic cutlery (knife, fork, spoon)
- Hard pastry margarine/shortening
- Oil cooking spray
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
9mm thick by 30cm round board coated with Pink Velvet an protected with Cellophane sheet
A piece of wood coated with fabric and temporarily covered with cellophane to keep fabric clean until the cake is complete. For more information, watch our tutorial on how to cover a cake board with fabric
Recipes & Ingredients
A moist and rich chocolate mud cake aerated with baking powder and soda bicarbonate. A very dark and dense mud cake which contains a lot of chocolate and cocoa powder with a touch of coffee powder. Years ago wedding cakes...[read more]
Chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of chocolate ganache is that the high...[read more]
250g Black (if real ribbon for belts is not used)
A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.
Sugar Gum Paste
100g Skin colour
50g Chestnut colour
dawn Pilbro says:
October 9, 2019 at 11:15 pm
Stella Turner says:
February 18, 2022 at 8:09 pm
Serdar Yener says:
February 23, 2022 at 11:15 pm
Serkan Yener says:
February 24, 2022 at 12:16 am
Nikki Powell says:
October 7, 2019 at 11:17 pm
So lovely to see you back. Please would you consider putting written text, running alongside your pictorial (as you have done on some previous tutorials) to assist us with hearing problems? Many thanks.
I wrote to you yesterday, regarding my lessons. I found one that I can get into, however I am sure that I paid for this one as well. I explained that my husband had been contacting you at the time because I had been having trouble with your web site, so the lesson might have been bought on his email address. I was hoping you would have sorted this or at least acknowledged my email. I need to use this program. I also paid for some other lessons which I cannot remember, I cannot remember which ones they were. Kindly sort this out asap as I need to make the girl and turn her into a boy. This was bought before the pandemic. Thank you. If it helps I think I bought it when it was on half price. The lessons periodically would be half price. Kindly let me know.
Hi Stella, I will forward your message to my son, he can help you much quicker than I. Thanks for your patience.
Hi Stella, I believe I responded to you via email. Basically, you purchased some tutorials at YenersWay.tv and some here. I have synced both sites so you should have access to all purchased tutorials on both sites (YenersWay.com and YenersWay.tv). If you need more assistance, please email email@example.com. Thanks
Just fantastic! I’m making a ballerina shortly and you have just given me many helpful ideas. Thank you.