Equipment for week 1
Apron, tea towel, small rolling pin and board for rolling paste on; small pallet knife/spatula for spreading the buttercream on the cupcakes; Piping bag & star tip; any circle cookie cutter – 7-8cm diameter (pie/scone cutter)
150g Modelling chocolate (white/brown), 6 cupcakes; 200g Buttercream; Cake box or other box for transporting the cakes.
First Lesson