Welcome to the Cake Decorators Q&A

Q1. When smoothing the ganache in Lesson 2 -Part 1, is the water used hot, warm or cold?
Q2. Lesson 10, is the glue in the cup water or edible glue?
Q3. Lesson 12, when you leave the football boot overnight, do you leave it on the cake board or on the foam sponge to dy?

This a wonderful tutorial.

Hello RajD

Ganache is smoothed with hot water. In lesson 10 Paul says he is using edible glue and in lesson 12 he says to leave the shoe to go hard on the board and to lay it on the sponge the next day to work on the sole.

In making the back of the football boot Paul used modern chocolate. What does he mean by modern chocolate, he rolled it out to form the back of the boot. Help please. Just hope I’m not mishearing him.

Hi pduffy

Without watching the whole tutorial I’m not sure which part you’re watching but I think Paul is probably saying modelling chocolate. There is 300g of modelling chocolate asked for in the ingredients list. It can be seen here:
http://www.cakeflix.com/online-cake-decorating-courses/football-boots/lesson-8-icing-the-cake-part-4#ingredients