List of necessary ingredients and eqiupment
Download list of ingredients and equipment
Ingredients
Please make sure you have all the necessary ingredients for the course before you start baking. If you are not sure about some ingredients please contact us.
What Chocolate to use for the Ganache?
For the ganache you need to use chocolate, not compound chocolate, not chocolate melts, not baking chocolate. You need high quality 28-30% White Couverture Chocolate.

Ganache consists of chocolate and some type of liquid. If you don't have proper chocolate, you can't prepare proper ganache. To choose the right chocolate, check its ingredients section on the packaging. High quality chocolate contains cocoa butter, there should not be any type of substitute oils such as palm, kernel, soybean etc.

I use Callebaut W2 28% White Chocolate and it is perfect for the ganache. You can choose any other brand of chocolate but make sure to check its list of ingredients. Chocolate should contain 28-30% of cocoa butter.

* If you are not sure about the chocolate you are using, email or message me before preparing the ganache.
What Food Coloring to use for the Ganache?
For the ganache you need to use oil based food colorings. I use powdered oil based food coloring from Russian brand Kondi Pro. Their food colorings are great for ganache and chocolate, I really love their color palette. You can order from their website, they have worldwide delivery. I also recommend Roxy&Rich and ColorMill oil based food colorings, their food colorings dissolve in chocolate well. I cannot speak for other brands. A lot of brands claim that their food colorings work for chocolate, but they actually work only for compound chocolate that has substitute fat such as palm oil, and do not work for real chocolate that has cocoa butter in it.
Equipment
Please make sure you have all the necessary equipment for the course before you start baking. If you are not sure about any of equipment in the list please contact us.
Hand mixer/stand mixer


In this course, I will be using my Kenwood stand mixer. You can use any stand mixer. If you do not have a stand mixer you can also use a hand mixer. But you need to keep in mind that working with a hand mixer will take more time. For instance, if I am working with a stand mixer for 2 mins, you will need to work for about 3-4mins with a hand mixer.
Microwave

You will need a microwave to melt chocolate and ganache. You can melt using a hot water bath but that won't be very convenient.
Kitchen weighing scale

Make sure to use a kitchen weighing scale. Please don't use cups or spoons to measure. in our recipes we use grams.
Hand blender

To work with ganache you will need a hand blender of any brand. You cannot substitute it with a mixer.
Cake rings


In this course, I will be using stainless steel rings of the following diameters
- 12 cm/5 inch (3pcs)
- 16cm/6.5 inch (3pcs)

You can also use aluminum rings.

The diameter of rings matters, so please don't ignore that.

Silicone spatulas


You will need 2-3 silicon spatulas of different sizes for mixing, folding and scraping.



Off-Set Spatula


To spread frosting and ganache you will need off-set spatulas . Since the cake sizes are not big, it will be more comfortable to work with smaller spatulas: 20cm long and 4cm wide.



Scrapers


To ganache cakes you will need a plastic scraper.

The plastic scraper needs to be at least 15cm tall. You can find it at kitchen supply stores.





Scrapers


To ganache cakes you will need a stainless steel scraper.

The stainless steel scraper needs to be about 10cm tall and flexible. It should not be bulky, it should bend when pushing on it like on the photos, I got my steel scraper at a hardware store.

Here are some stainless steel scraper brands I can recommend
- Sugar Crafty (click to see the link)
- Chocotastique (small one)
- PME



Turntable

You will need a turntable to ganache cakes. You can use both metal and plastics turntables. Metal turntables are more comfortable to use.
Acetate

To assemble cakes you will need reusable acetate that is at least 15cm tall.

Parchment Paper


Plastic Wrap

Dowels


To stack tiers you will need plastic or wooden dowels. The diameter of the dowel needs to be 0.7-1cm. The length of the dowels needs to be 30cm or more.

Cake board

To stack tiers you will need 12cm and 16cm wooden/acrylic/thick carton cake boards with a hole in the center.

The diameter of the hole in the center of the board needs to be 3-5mm more than the diameter of the dowels you use.

Florist Wire and Tape

For the decoration, you will need 0.5mm thick and 30-40cm long florist wires of any color. Florist wires can be found at art and craft stores.


Print Paper

To make Rails origami moulds, we need 120gsm A4 Print paper. I use Monday's Color Copy paper shown in the photo. It works perfectly for moulds. You can use any 120gsm paper from other brands. Make sure to use high-quality paper, it should be marked as A-class paper. Paper class is written in packaging, A being the highest quality and C being the lowest.


Round Point Awl

To make origami moulds I use round point awl. You can substitute it with a 0.3mm ultra fine-tip pen.
Cutting Matt

Cutting Matt is not necessary but will be very useful in making origami moulds.


Download list of ingredients and equipment