Downloadable Course Material
If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Monument Cake Course Material
This PDF document contains templates and guides to help you with this tutorial.
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
Planning & Templates
- Flipchart sheets (70cm x 50cm)
- Semi transparent silicon baking sheets (70cm x 50cm)
- White cellophane sheets (70cm x 50cm, on side matt)
- Basic stationary (pencils, marker pens, ruler etc.)
- Semi transparent plastic file separators
- Plastic sleeves
Masking & Layering
- Set of icing spatulas
- Set of scrapers (hard and flexible)
- Disposable piping bags
- Cellophane sheets
Modelling & Shaping
- Modelling tools
- Plastic cutlery (knife, fork, spoon)
- Hard pastry margarine/shortening
- Oil cooking spray
Remote control LED lights
Transparent perspex sheets
A4 size x 2
Mixed wit a little water to airbrush
Mixed with starch to make it greyish
20mm, 30mm, 40mm
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
4 thick . 4 thin
Take measurements from plan
Straight lines for roofs
Ensure fibers are not loose.
45cm x 45cm coated with black velvet and 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
3mm x 20mm x 20cm
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]
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger. Made with gelatine, water...[read more]
A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.
Royal icing is a hard white icing, made from egg white and icing sugar (mix or pure). A little addition of an acidic substance like lemon juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]