3D Tiger Cake

Fantastic tutorial thank you

Another excellent tutorial covering everything from conceptual design all the way through to finishing touches. I love the new techniques you've taught me, using cake paste & chocolate to make the cake strong & almost entirely edible. And it's always amazing how you adapt everyday items to use as tools. You, Mr Yener are the DaVinci of cakes, without a doubt. Thank you for sharing your knowledge.


3D Tiger Cake

$400 - $450

Learn how to make a realistic 3D Tiger Cake.

In this tutorial, you will learn how to make a 3D Tiger Cake roaring with realism! Serdar will go through a general outline of basic steps that you can use to tackle any 3D animal cake, not just this one. This tutorial covers many techniques from sculpting, structure, airbrushing, painting and more!

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
3D Tiger Cake Course Material
This PDF document contains templates for the 3D tiger cake, actual size blueprints of the side view as well as reference images of a tiger.
Basic Steps for Making 3D Animal Cakes
This PDF document contains the basic steps to help make any 3D animal cake.

Part 1
Tools & Materials
Recipes & Ingredients
Layering the Cake
Preparing the Cake Paste
Applying a Chocolate Skin
Joining the Body Parts
Final Prepartion Before Fondant
Fondant Coating
Adding Fondant Extentions
Part 2
Making Whiskers and Claws
Creating a Fur Texture
Air Brushing
Adding the Stripes
Adding Stripes to the Tiger's Face
Adding Pastillage Details
Final Thoughts
Total Duration

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Set of Knives Shop Online
Icing Spatula Set Shop Online
How water in a high bowl
Latex Disposable Gloves Shop Online
Disposable food safe thin latex gloves.
Airbrush Set Shop Online
Set of Brushes Shop Online
Small, flat
Set of Scrapers
Flexible, firm
Hand Towels
Ensure fibers are not loose.
Cake Board Watch Tutorial
55cm x 35cm (9mm thick) covered with green material.
A piece of wood coated with fabric and temporarily covered with cellophane to keep fabric clean until the cake is complete. For more information, watch our tutorial on how to cover a cake board with fabric .
Liquid Food Colours Shop Online
Yellow, brown, black
Confectioners Varnish Shop Online
Recipes & Ingredients
Dark Chocolate Wikipedia


Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.


Chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of chocolate ganache is that the high...[read more]


This is a reliable gluten free recipe for orange lovers or for those who don't like chocolate and would prefer it over our Gluten Free Almond Chocolate Cake recipe....[read more]


A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger. Made with gelatine, water and...[read more]
Rolled Fondant


Cake paste

1000g Cake
200g Ganache
250g Chocolate

Note: This recipe applies to Gluten Free Almond Orange Cake and may be slightly different for other types of cakes.


  1. Marcia Fullwood says:

    Wonderful, informative tutorial Serdar. Thank you. Preparing this for my daughter’s birthday. Can you advise re the royal icing recipe, please? I’ve never heard of vinegar used in the recipe, so just wanted clarification of the quantities used. Thank you. Hoping mine looks as good as yours.

  2. laneicia gunn says:

    Do you have to use RI, can a crusting buttercream or ganache be used?

  3. Cheryls Sweet Creations says:

    Thank you so much for the wonderful tutorial! My mother-in-law turned 101 yesterday and I made this cake for her. She was delighted, and everyone in the restaurant came up to me to compliment me! You’re the best, chef Yener! Thank you!!!

  4. Bonnie says:

    WOW! You are the first to use RI for texture, I never saw that before, and the paws, all tucked under, with claws, are marvelous. I keep forgetting to use the saran wrap to help smooth & shape the project! Your attention to detail is just what I need. Thank you!

  5. Bobbi Ames says:

    You’re the best!! I love your tutorials! You don’t leave anything out! I can’t wait to try this one!

  6. Sharon Siriwardena says:

    Chef fantastic class. One question will petal dust work over royal
    icing. If I don’t want to airbrush.?

    1. Serdar Yener says:

      It will but you have to wait till the royal icing completely dry. With airbrush, you can do it right away.

    2. jenny MARX says:

      Awesome. Could you use modelling chocolate instead of fondant for the paws?

  7. sijaz1 says:

    Hello Chef! This cake is absolutely unbelievable. Very realistic. I wanted to make it bigger in size. What do you suggest?

    1. Serdar Yener says:

      Everything what we provide as templates are 100 percent. That means if your printer page setup 100% , you are printing the same size templates as you seen in the tutorial. All what you have to do is increase or decrease the percentage of your printer set up and print all templates and plans together.

      1. sijaz1 says:

        ok. That makes sense chef but how do you determine the size when you have to make a cake for like 50 people or 70 etc. Is there a certain amount of batter you use for certain servings or just how do you figure it out? I always get confused.

        1. Serdar Yener says:

          Especially with 3 D cakes hard to make exact calculations. Just make sure weight of your sponge used minimum 80g for per portion . When sandwiching and masking finished probably 40g ganache will be used . So place your sponge on the table you can see the volume it. That will help you to decide the size of your plan on paper.

  8. Emmahopper says:

    I can’t wait to try and make this. You are brilliant Sir Serdar. Sir, I tried making the Pastillage but it’s very dry and it won’t hold together. I just fall apart.

    1. Serdar Yener says:

      If the recipe followed correctly, the only problem is water amount lost during heating liquid. Just add some water till you are happy with consistency. Thanks

  9. Denise Bitchener says:

    You have captured the eyes perfectly in this outstandingly beautiful cake. Thank you for the inspiration.

  10. Noreen Abel says:

    Hello , I am going to attempt this cake and just want to clarify the amount of cake to bake .
    Would I be right in basically needing to bake 3 cakes in total, of your almond cake, does this cover the cake paste as well or do I bake extra for that, thanking you for a response.

    1. Serdar Yener says:

      I used 2 cake, each 50mm high and 250mm wide. Each cake 1.5 kg so 3 kg mixture to bake was enough.Go to the recipe section , find the recipe . Write 3000 into custom weight per unit and 1 into the custom number of units. Normally I bake each cake 1350 gr so if you bake the cakes little higher, you will have definitely enough cake. Good luck

  11. 671127 says:

    Amazing!!!!! Who has the heart to cut this beauty! Thank You!

  12. Adele says:

    Thank you Serdar. Amazing selection of skills included. I have not seen ‘cake paste’ be used before. Is it usual to serve that to guests just like normal cake? I can see how this method could be transferred to many other designs. I appreciate that you prepare so well, present so well, and are happy to share you skills learned over a long time. We love you. Regards. Adele

    1. Serdar Yener says:

      Thanks, Adele, you can serve cake paste absolutely to your guests without any worries. It is a bit heavy but much better eating quality than rice bubbles. As long as you use it smaller parts of the cake. As you said ,if you set the amount limit possibilities are unlimited.

  13. Cassandra McMillen says:

    Simply amazing (as usual)! ❤️

  14. AMEL says:

    Thank you a lot for this fabulous tutorial .very instructive. Just if it’s possible to get the recipe for the fondant please.and if it contain gelatine or no .thanks

  15. betty petitt says:

    I can’t wait Ihave enjoy every thing you do.

  16. Francine Kotler Elfassy says:

    This fellow is just too gorgeous to be cake!

  17. Martha Goodwin says:

    This is amazing! I am so looking forward to this one!!!

  18. Gina Schafer says:

    Keep these beautiful animal cakes coming please!

  19. Eleni Antoniou says:

    Woooowwwwww cannot wait for this!!!!!!

  20. Sommer White-Cooper says:

    can’t wait for this one

  21. smokey dragon dragon says:

    the Tiger looks so cool

  22. lucia lopez says:

    fantastic I like his incredible eyes

  23. Fabian says:

    OMG! This is going to be GOOD!

  24. Elisabetta says:

    Whow! THIS IS A CAKE… Thank you Serdar, I truly love this one!

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