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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
30 cm round
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
500g for 2 slices of 1.8cm thick by 25cm round
80g Apricot, Strawberry or Orange
For moisturising the sponge sheets
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
150g for piping line and vermicelli
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.
Deirdre Kettle says:
October 11, 2020 at 10:37 am
that looks so delicious and simple to make, thank you so much for sharing your knowledge