Minimum of 8 pieces recommended.

Colour should be as light as possible to prevent discolouration in the fondant or pastillage.

Preferably with small holes.

Preferably with no scratches or dents.

Serdar often uses a needle or a pin to remove air bubbles from underneath the fondant when coating a cake. They can also be used to pick up very small objects when decorating.

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 .

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]

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]

20cm diametre,
17.5cm high, masked and ready to coat.

(styrafoam dummy cake used in tutorial)

Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.

Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).