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Supplies for Debbie's DOG CAKE SCULPTURE
- 3 x 6in round cakes, 3in depth
- 10x16in oblong cake board/drum (or 14in square)
- 12” Wilton layer cutter – (you can borrow one in class)
- Cake filling/crumb coat
- Palette knife
- Small plain bladed vegetable knife
- Serrated carving knife (to sculpt the cake)
Fondant:
- 2.3kg (5lb) dark brown/black fondant
- 60g (2oz) white
- 450g (1lb) pale blue
Modelling paste: (2 level tsp Tylose kneaded into 450g (1lb) of sugarpaste)
- 60g (2oz) pale pink
- 30g (1oz) white
- 10g (1/4oz) black
- 10g (1/4oz) brown
- Confectioners’ glaze (or clear piping gel)
- Large rolling pin
- Turntable
- Small Cel stick or craft stick
- CMC (Tylose) glue - (1/4 tsp stirred into 2 tbsp warm water and then left overnight to dissolve)
- A few toothpicks
- Icing (powdered) sugar in a sugar shaker
- No.3 or 4 sable paintbrush
- Clean cloth (for wiping hands)
- Sterile cloth or paper towels (dampened)
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