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Tools & Equipment

Before you start, it’s a good idea to check you have everything to hand that you might need. The lists here will help you make your sponge base and buttercream binding mixture, and create your basic cake pops ready to dip. Specialized tools for decorating particular projects are listed in the ‘you will need’ section at the start of each project.

Equipment for baking

• Kitchen scales — to accurately weigh ingredients and cake pop ball sizes.

• Electric mixer with paddle attachment — to make the sponge bases and buttercreams.

• Plastic spatulas — to scrape out bowls.

• Baking parchment — to line the base and sides of baking tins.

• Baking tins — for making basic sponge cakes, mainly loaf tins, round, square and heart-shaped. Disposable ones can be helpful.

• Wire rack — for cooling cakes.

• Spoons — to weigh out buttercream or ganache ingredients and cake pop sizes.

Tools for moulding and dipping

• Non-stick board with non-stick mat beneath — to roll out icing and to model embellishments.

• Plastic or glass microwave-safe bowls — to melt chocolate callets or candy melts.

• Microwave or double boiler — to melt chocolate.

• Wooden spatulas — for stirring when tempering chocolate.

• Roll of disposable piping bags — to pipe melted chocolate.

• Measuring spoons — to gauge cake pop sizes instead of weighing.

• Cake board with greaseproof paper — for resting cake pops in the refrigerator.

• Set of round graduated cutters — to cut basic shapes.

• Lollipop sticks — for presenting cake pops on. Use 15cm (6in) and 20cm (8in) lengths. Try wooden ice lollipop sticks too.

Tools for decorating

• non-stick rolling pin — to roll out flower paste and modelling paste.

• parchment piping bags — to pipe royal icing.

• piping nozzles — for using with piping bags.

• foam pad — to cushion flower paste when forming flowers.

• mini palette knife — to cut and turn paste, and lift icing and embellishments.

• modelling tools — to create facial details, shape flowers and so on. A Dresden tool is useful for making marks on pastes, such as wood effects.

• dusting brushes — to dust edible lustre dusts on to cake pops and flower paste.

• paintbrush — to apply edible glue to attach sugar items (sable no. 2 and 4 sizes).

• dummy — a polystyrene block to support cake pops as you create them.

• paint palette — to mix colours and blend gold dust to create a paint.

• cutters and moulds — for forming cake pop shapes.

• cocktail sticks — to touch up tiny details and for dropping colour into chocolate.

• edible pen — to add decorative details.