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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
Mixing bowls
1 large, 3 small
Cake Ring
2 x 5cm high 25cm Round
Aluminium Foil
Thicker is preferred.
Recipes & Ingredients
2kg for2 rings
Sacher sponge is my favourite chocolate sponge to use for a variety of Gateaux and my second favourite sponge for wedding and novelty cakes. It is…
Help please me understand why my chocolate siezed when incorporating egg yolks? I am using 85% dark chocolate. This happened twice. The first time, I thought I might have gotten some egg white mixed in with the yolks. However, the second time, I was careful to separate yolks carefully. I wish to understand what caused this failure. Could it be that the melted chocolate needs to rest before incorporating the oil and the room temperature yolks?
God bless you Chef and thank you.
You are so very kind to share your knowledge and expertise in a way that gives me confidence to try. I hope to understand where I went wrong here.
Dear Chef
May i use flour for all purpose or not? Thank you
How would you change this recipe to make a white chocolate Sacher sponge cake?
Thank you for these great lessons Yener! We’re going to use these recipes in our own wedding cake!
Just replace the couverture with white chocolate.