Cake artist: Zoe Burmester
Edibles
750g rice krispie treats (RKT)
2x 6in round cakes, cut and filled to overall 6in height (fill and refrigerate until needed)
1x 4in round cake, filled to a total 3in height (fill and refrigerate until needed)
1kg ganache
1kg mid grey sugarpaste
500g caramel sugarpaste
600g ivory sugarpaste
200g dark grey sugarpaste
500g red sugarpaste
50g skin tone sugarpaste
Trex
Black, shadow grey, mink petal dusts
Edible glue
Rejuvenator spirit or vodka
Desiccated coconut and piping gel to cover board
Equipment
1x 6in Masonite cake board
1x 10in Masonite cake board
Feet for cake board (I use off cuts of MDF but rubber door stops work too)
2x M8 threaded rods (each 8in tall)
8x M8 nuts
8x M8 washers
Adjustable spanners
Drill with 8mm wood drill bit (to make holes into the Masonite boards)
Foil tape
Plastic straws
Wooden dowel - cut to 8in length
Scissors
Hot glue gun
Foil tape
Flexi smoother for applying ganache
Sugarcraft rolling pin (large and small)
Cutting mat
Scalpel
Ruler
Soft measuring tape
Knitted texture (or similar) and woven texture (or similar) impression mats
Stitching wheel tool
Dresden tool
Clay extruder with multi hole fitting
Button mould
Fluted circle cutter 3/4in wide
Bristle brush (food use only)
Paint and dusting brushes
Cornflour pouch
Mini snowflake cutter
Small star cutter
TOP TIP
You can use either a junior
