From ganache and homemade fondant to smooth sides and sharp corners on round and square cakes.
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Every showstopper cake begins with the same thing: a clean, sharp, beautifully coated surface. This pathway starts with the two recipes that underpin everything Serdar does — a proper chocolate ganache, and his own homemade fondant — so you understand how each behaves before it ever touches a cake. From there you’ll learn to roll fondant evenly, working out how much you need and mastering two different rolling methods so it never tears, stretches or dries out on you.
Next come the skills that truly separate a homemade cake from a professional one. You’ll work through several ganache masking methods for round cakes, including sides-first, top-first and the upside-down approach, then refine them with Serdar’s perfect masking technique for a dead-flat, razor-sharp base. With that foundation set, you’ll drape, smooth and trim fondant using both one-piece and two-piece coating methods, before tackling the trickier square and rectangular shapes where straight sides and crisp corners are put to the test. The journey closes with a short but invaluable lesson on preventing condensation, so your hard work still looks immaculate hours after the cake leaves the fridge.
This is for beginners taking their very first steps in cake decorating, and for self-taught decorators who want to fix lumps, elephant skin and bulging edges once and for all. By the end you’ll be able to make, roll and apply fondant confidently to round, square and rectangular cakes with smooth sides, sharp edges and a flawless finish that’s ready for any decoration you choose.
