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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
Modelling & Shaping
- Modelling tools
- Plastic cutlery (knife, fork, spoon)
- Hard pastry margarine/shortening
- Oil cooking spray
Small Brush in Water
Ensure that brush bristles are not loose.
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Used as tray
Great for placing sugar items to dry. Easy to move around.
Egg white and small brush
Gold or Luster
Mix with Alcohol for air brush
Recipes & Ingredients
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 and...[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.