Dragon and Phoenix Cake

This is in fact the most beautiful cake i have ever seen!! To be honest, i didnt think this would be something i could make, it just looked too difficult.. I was wrong!! The way Chef Yener breaks it down for us .. Is simply AMAZING!! The way Chef Yener does and explains things.. Makes it possible for you to create this beautiful creation!!! When i watched this wonderful video for the first time ( I\'ve watched it several times, just cant get enough of it!) ... The music along with the visual will literally take your breath away!!! This video is a MUST BUY!!!! It will be the BEST money you spend,!! Warning thou... After you watch Chef Yener , you WILL be addicted !! And probably end up being a full member:)) 5++ STARS!!
Christy D

Dragon and Phoenix Cake

$750 - $850

Learn how to decorate a cake with an oriental style dragon and phoenix from modelling chocolate, as well as a Chinese Double Happiness symbol topper.

This tutorial is about an oriental wedding cake decorated with two of the most traditional symbols of Chinese culture. Serdar will use a dragon and phoenix to decorate a 2 tier wedding cake with marbled pillar in the centre. Dragon’s are snake-like mythological creatures with 4 legs that symbolize strength and good luck. The other Mythical creature, a Phoenix, symbolizes beauty and elegance. There’s a lot more to know about these creatures but today we will only worry about how they are going to decorate our cake, because in Chinese culture, the dragon and phoenix also symbolize blissful relations between husband and wife.

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.
Dragon and Phoenix Cake Course Material
This PDF document containes templates for the double happiness symbol topper as well as actual size guides for the dragon and the phoenix.

Part 1
Tools & Materials
Recipes & Ingredients
Marble Coating the Pillar
Drilling the Support Holes for the Phoenix
Assembling the Construction
Ribbon Work
Finishing the Pillar
Protecting the Cake before Chocolate and Gold Work
Making the Double Happiness Symbol Topper
Part 2
Making the Dragon
Assembling the Dragon
Making the Dragon's Fins
Making the Phoenix
Assembling the Phoenix
Spraying the Gold
Removing the Plastic Protection
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
Rolling Pins Shop Online
Preferably with no scratches or dents.
Set of Knives Shop Online
Craft Knife Shop Online
Marzipan Knife Shop Online
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Powder Shaker Shop Online
Preferably with small holes.
Skewers Shop Online
Drill Set Shop Online
Drill bit the same size as wooden skewers
A power drill along with a set of drill bits and screwdriving bits. Preferably cordless.
Round Cutter Set Shop Online
Same size as centre pillar
Set of Scissors Shop Online
Just one needed
Sticky Tape Shop Online
Latex Disposable Gloves Shop Online
Food safe
Disposable food safe thin latex gloves.
Water Spray Bottle
Modelling Tools Shop Online
Minimum of 8 pieces recommended.
Hand Towels
Wet and dry
Ensure fibers are not loose.
Cake Board Watch Tutorial
45cm Round
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 .
2 Tier Cake Stand with Centre Pillar
30cm tall (22.5cm clear area)

Tutorial for this coming soon

Ribbon 1
25mm - Same colour as marble
Ribbon 2
20cm Metallic
Double Sided Tape Shop Online
12mm width
Plastic Wrap Shop Online
Corrugated Cardboard
200mm X 100mm - Large folded box to protect environment from spray particles
Great for placing sugar items to dry. Easy to move around.
Plastic Sleeve Bags
Cellophane Shop Online
Flourescent Light Cover
To create texture of scales
Non Slip Rubber Mat
Floral Wiring
Thin bendable wires
Plastic Lids
150mm Round and 200mm Round
Edible Pearl Dust Shop Online
Gold - Can be served but not as shiny
Gold Powder (Optional)
For decorative purposes only (More shiny)
Recipes & Ingredients
Cake (Covered with fondant)

Bottom Tier: 75mm (Height) x 250mm (Diametre) | Top Tier: 75mm (Height) x 200mm (Diametre)

Rolling Fondant

Burgundy (200g) - White (100g)

Dark Chocolate (Compound) Wikipedia


Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.


  1. Emine Pala says:

    Dear Master,
    I have a question as a beginner with learning all this new techniques and different mediums (modeling chocolate, Pastillage, Royal icing). I only worked with fondant, couple of times with gumpaste.
    Do you recommend for me, as a beginner, to make modelling chocolate myself or to buy it ready made for now?
    And with Pastillage? Using gumpaste and experimenting with pastillage after?
    I am a bit overwhelmed and lost to be honest. I don’t know exactly what the texture should be like.
    Hope you can give me some advice, sir.
    Thank you so much. GOD Bless, Emine

  2. Nickola says:

    Hi Yerner, I am unable to download the templates.


    1. Serdar Yener says:

      If you are watching the video from yenersway.tv you will find the templates from RESOURCES bottom. If you still have problems send us a screenshot from the page where you facing a problem, that will help us to help you. Thanks.

  3. Shahdan Karara says:

    Hello, could you please recommend a brand or a website that sells the gold color u r using ? I am leaving in Egypt and we don’t have it. I can buy online. Thanks

  4. XING FENG says:

    Hi, Chef Yener,

    Could you tell me how to make the piping chocolate more creamy?

    thank you

    1. Serdar Yener says:

      Few drop of additional alcohol or water.

  5. Helen van Kuilenburg says:

    what is the length of the metal rod and plastic pipe?

    1. Serdar Yener says:

      You have to make your drawing of the desired size of the cake. You can take the measurements from there. Thanks

  6. Lisa Mitchell says:

    When you are assembling the dragon and phoenix are you using tempered couverture or compound to stick the parts together?


    1. Serdar Yener says:

      Just Compound Chocolate. Thanks

  7. Jonathan Togonon says:

    Hi Chef, I just would like to ask if the dragon will be strong enough to travel – if for example it will be delivered via the car or van?

    Would love to hear from you.


    1. Serdar Yener says:

      Hi Jonathan, it is a very difficult question to answer. It is all depends
      How is the temperature in the car. Must be cold enough the joining parts will not get loose.
      How strong you have joined pieces.You must be sure that is well done
      Is the floor straight and level where you place your cake. You can place a folded blanket to absorb knockings
      How long you are going to travel.
      How is the road condition? Choose the highway
      Are you a mad driver or not.

      My final answer is this If I deliver this cake I will consider all those, so if you also do that should be no problem.

  8. meagan says:

    can i use fondant to make the dragon and Phoenix?

    1. Serdar Yener says:

      No, you can not use fondant to do that. Modelling chocolate or Pastillage. Thanks

  9. Carlene Danielek says:

    Can the dragon be made of gumpaste…I live in Phoenix Arizona which has a very hot climate. Thank You!

    1. Serdar Yener says:

      Yes absolutely. Thanks

  10. Carlene Danielek says:

    Can this dragon be made out of gumpaste? I live in Phoenix Arizona which has a very hot climate.

  11. Ecb says:

    Dear Chef Yener,
    I wonder if i could please ask the maximum number of days the cake/dragon/phoenix could be made prior to use?
    Thank you for your time.

    1. Serdar Yener says:

      If it is Mud cake and ganache 4 – 5 days in 22C air condition Thanaks

  12. tasterschoice says:

    Serkan you possess exceptional talent. I truly love how you work with items that may be just laying around the house or easily attainable. No need to purchase specialty items. 🙂 Love it 🙂 I to try to use things I have in my home. One of my favorites for adding some scaling to smaller items is the packaging to whole garlic bulbs. 🙂 Unfortunately, I am a late bloomer to cake decorating and culinary school is not an option for me. Nevertheless, thank you for your WONDERFUL courses. Through your course and other resources I have expanded my knowledge of baking and cake decorating. Have artistic abilities is beneficial. Sorry for the book.
    I do actually have a question. Is there a way to add detailed coloring to the dragon. I am making this cake for my soon to be 14 year old son. Thanks again. Laura

  13. AMEL says:

    Hi and thank you a lot for this fabulouse tutorial , please can you tell me how to prepare stock syrop, thanks

    1. Serdar Yener says:

      Shortly cook 1 kg sugar and 1 kg water with some acid like lemon juice or citric acid and vanilla. It will make quite a thick and sweet syrup that you can keep for a long time and have to dilute with extra liquid as per your preferred sweetness whenever needed. I add the same amount of water to use for make the sponges moist.

  14. Christy Dragons says:

    A silly question im sure, the ” stock water”( sugar water) is there a special ratio to follow?

    1. Serdar Yener says:

      Do you mean Stock syrup? If you are, it is 1:1 same amount of sugar and water. That means 50 % sugar. If you add some sort of liquid in to stock syrup 1:1 like 250 g stock syrup + 250 g fruit juice or water that makes the sugar 25% . this amount of sugar is just right for moisturising sponges..

      1. Emine Pala says:

        Dear Serdar, The stock sugar (1:1 ratio of sugar and water mixture) is what they call simple syrup right? To keep the sponge moist so it doesn’t dry out during the time it takes to decorate them. I never heard of mixing it with the fruit juice. But I like it. Less sugar and more taste + freshness of the juice, right?

        1. Serdar Yener says:

          1:1 is very sweet to keep for a long time. You have to mix the stock syrup again :1 with water or fruit juice just before use

  15. Vivian Hua says:

    Hi Chelf Serdar,

    Can I use compound chocolate to make modelling chocolate in this project? ( to make dragon and phoenix) ? thanks

    1. Serdar Yener says:

      yes please

  16. dawn Pilbro says:

    Thank you, sincerely, for such a beautiful design. Can you please tell me what diameter is the threaded metal rod going through the base? I have some 6mm left over from the piano project (which was also fantastic,) Would this be thick enough?

    1. Serdar Yener says:

      i would use 8 or 10mm for this cake. Thanks

  17. Saeeda Zaidi says:

    Incredibly mind blowing, wonderful explainations made very clear. Thank you for sharing! The chocolate medium is something I am looking forward to. Stay blessed, regards

  18. Shirlene de Zilwa says:

    This is a work of art masterfully executed! You are indeed the best teacher I gave come across in your field of expertise. Just two questions; is it possible to use dark modelling chocolate in a hot and humid country and are the fragile parts like the legs and feathers likely to break during transport?

  19. Naomi Fukuda says:

    Remarkable!!! love it! Thanks again Mr. Yener for share your knowlledge , you are a great Master!

  20. Vivian Hua says:

    Hi Serdar,

    I just wondering where I could buy the Flourescent Light Cover like the one you used in the tutorial ? Thanks x

    1. Serdar Yener says:

      I bought from Hardware shop.

  21. Lucia Suciu says:

    A piece of art . I love it, Thank you, you are a remarkable teacher!!

  22. Vivian Hua says:

    I am living in Melbourne and please someone tell me where could I buy the couverture chocolate from ? Thanks a lot xx

    1. Serdar Yener says:

      Please call Bidwest

  23. Manya Unusyan says:

    Dear Yeners I’m so excited about the dragon and tutorial.I’ve been waiting for it long time, because I love dragons. The process is not as hard as I thought it would be. The tutorial is very practical which is great for a student like myself. Your creative imagination is very unique and very helpful. The entire cake looks like a piece of art not edible. I love it, it one of my favorites. Bravo……….

  24. liz martin says:

    OMG that’s so stunning congrats

  25. vasanti rego says:

    modeling chocolate is not easy to work with, can get to soft when handling with your hand. This looks like a very interesting structure. would like to try this.

    1. Serdar Yener says:

      Use couverture for firmer modelling chocolate.
      900g Chocolate / 300g Glucose(43b) / 90g Stock syrup (1:1 – Sugar:Water)

  26. Jamey O'Leary says:

    I agree with previous comments, Chef Yener is awesome. I used to have a monthly subscription but I have now taken advantage of the special offer on annual subscriptions. Can’t wait for the dragon and Phoenix tutorial to be released. It looks amazing.

  27. Armi says:

    I just saw that this video is almost done…Oh My Gosh, I have been waiting for this one! For anyone reading these posts and thinking about taking one of Chef Yener’s classes…please do – you won’t be sorry. I agree with Christy’s comments as I have been taking his classes online and love the way he teaches! There is so much information packed into each video. Can’t say enough about Chef Serdar Yener’s style of teaching! Fantastic = )

  28. Christy Dragons says:

    I have been waiting for this tutorial, YEAY im soooooo excited!!! I ” tried “to make one for my parents 60 th anniversary but it came out more like a gekko rather then a dragon lol!! Chef Yener is a FANTASTIC teacher!!!!! If anyone is debating whether or not to take one of his class… Let me tell you- YES!! TAKE as many as you can!!! From beginner to expert, Chef Yener WILL have something NEW to teach you, he doesnt tell you to use this brand mold or that brand tool but what he does do is to teach you HOW to think of an idea, draw it, and how to MAKE it come to life using stuff you probably already have, like STARCH!!! ( take a class and see what he does with it- AMAZING!!!!
    In case anyone is wondering why i praise him so much, its because he is the BEST teacher i have ever come accross, down to earth and willing to help and his talent…. There are no words- just breathtaking!!! I have NO Affiliation with him or anyone at yenersway. Im just a student in his online classes that has learned sooooo much and has been inspired by him!!! TAKE a class, better yet become a member, you wont regret it!!!!

    1. Serdar Yener says:

      Hi Christy You bring some tears on my eyes this morning. Thank you for your time .

  29. Francine Kotler Elfassy says:

    Will this be made out of pastillage, gum paste or perhaps something else???
    Gorgeous design!

    1. Serkan Yener says:

      Hi Francine,
      The dragon and phoenix are made from modelling chocolate.
      Thanks 🙂

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