Learn how to make a steam train out of chocolate.
When we make cakes for children, we usually pick their favourite toy and turn it into a 3D cake. But once they reach their teenage years, that idea stops making sense. Hobbies replace the toys.
There is one toy, though, that people never grow out of. Some of them spend a fortune filling an entire room with miniature mountains, tunnels, bridges and stations, just to give their trains somewhere to run. A moving train attracts anyone, at any age.
So today I am making a model steam locomotive as a 3D cake, mainly out of chocolate.
In this tutorial I will show you:
- How to build the two main blocks, using either cake or dummy
- How to prepare the chocolate platforms
- How to make all the other parts using moulds
- How to assemble the locomotive into a finished piece
What you will learn:
- Panel coating with liquid chocolate
- Using Gold Lustre directly on chocolate or modelling chocolate
- Making train wheels
- Making train rails, railway sleepers and earth filling
- Making an old-fashioned steam locomotive
- Chocolate slicing at the right time of crystallisation
Most of the detail work here is chocolate, not fondant, and once you understand how I make and use the moulds, you can apply the same approach to almost any mechanical subject. I hope this one attracts as many of you as the trains do.
Thank you so much for creating this tutorial. My husband has been asking me for a few years, since I made your 3D cruiser bike, to make the Hogwarts Express as a cake and I think this is close enough that I might be able to modify it slightly. I just have two questions. You mentioned in the video that you would write down the quantities to make it as a real cake but I couldn’t find them in the preparations, can these please be added?
Also, the train he wants has a lot of red on it, and he doesn’t like dark chocolate. Would it be possible to make this with white chocolate? I know it won’t have the same shine and I’m ok with that, but I don’t know if it would still set well enough to give the right structure. If it is possible to use white chocolate, would you suggest colouring the chocolate or coating it in the same way as you did for the gold and silver?
Hi Ciara, Thanks for your message.
There was an issue with the Recipes for the cake part not appearing in the preparations list which is now fixed so you should see them now. Regarding your question about the white chocolate, Serdar should respond to you within the next 24 hours.
Thank you
Hi Clara, I believe my son has already solved the problem about the missing recipes. Thanks for reminding us to solve this problem, which may also be confusing others. About the white chocolate, there would be no problem at all with white chocolate. Make sure you buy the non-tempering compound chocolate instead of couverture, which needs tempering. For red parts, you can simply use the red fondant. Anything else, please ask further. Good luck with the progress. Please share your cake picture with us and others in the Yenersway