The cakes featured in this blog require a minimum of equipment. A large rolling pin and a sharp knife are essential tools. A sugar shaker filled with icing/confectioners' sugar is recommended, as are cocktail sticks/toothpicks, which are ideal for indenting small details and handy for applying food coloring to the sugar paste / rolled fondant.
Also have to hand a fine paintbrush, a bone modeling tool, and a small rolling pin. A smooth, washable kitchen work surface is ideal to work on or, if you prefer, non-stick work boards can be obtained in many sizes.
Some of the other tools I have used in this blog are detailed below. They are all available from cake decorating suppliers and will make useful additions to your workbox.
CAKE SMOOTHER
Used to create a smooth surface on sugar paste. Different types of smoother are available, but the most useful is a cake smoother with a handle incorporated. Smooth the cake smoother over the sugar paste in a circular motion to remove bumps and level out an uneven surface.
CRIMPING TOOL
Using a crimping tool is a simple way to add texture and pattern to sugar paste. The crimping tool pinches up sugar paste between the pinchers at the end of the tool. Lines are pinched horizontally, letting the serrated teeth scratch vertical lines. First practice on a spare piece of sugar paste.
PLUNGER CUTTERS
Flowers can be cut quickly using a blossom plunger cutter. Roll out the sugar paste quite thinly, making sure that it is not sticking to the work surface. Press the cutter down into the sugar paste and lift out. Rub your finger over the bottom of the cutter to remove excess and ensure a clean shape.
Also Read: Microwave Banana and Date Chutney Recipe