3D Digger Cake

Intermediate
RRP
$400 - $450

You’ll be moving cake crumbs in no time with this 3D Digger Cake tutorial.

First, we will discuss the provided guides and plans to make sure that you stay organised through out the process. This tutorial has many little parts to make so it’s a good idea to double check with the parts list to make sure you don’t miss anything. Then we will shape the cake using the templates, and create all the small parts out of fondant.

After all the parts are made and left to dry, we will coat the cake with fondant, and attach all the parts to assemble the cake.

In this tutorial, you will see how to turn something complicated, into something simple that looks complicated.

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 Digger Cake Course Material
This PDF contains 10 pages and consists of actual size orthographic projections of the 3D Digger Cake which can be used to create templates from. As well as a colour coded parts list that guides you in sequential order to make it easy to stay organised when making all the parts.

Track
Duration
Part 1 - Preparing the Cake & Parts
1:44:07
The Plan
2:12
Preparing Templates
4:41
Tools & Materials
3:55
Shaping the Cake
23.03
Making All the Parts
1:09:11
Part 2 - Coating the Cake
1:01:05
Coating the Cake - Black
16:57
Coating the Cake - Yellow
17:30
Cutting the Windows & Holes
26:29
Part 3 - Assembling the Cake
59:48
Finishing the Wheels
2:09
Finishing the Scoop
7:10
Assembling the Air Filter & Exhaust
1:43
Attaching the Scoop
19:32
Attaching the Final Parts
8:54
Attaching the Wheels
17:14
Final Touches
2:54
Total Duration
3:45:00

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.

What you will need

  • 55cm x 35cm rectangular cake board covered with dark brown fabric and plastic (cellophane).
    Watch this tutorial on how to cover a cake board with fabric.
  • Scissors
  • Palette knives
  • Modelling tools
  • Rolling pin
  • Small brush in a cup of egg white
  • Set of round nozels – 5mmØ, 7mmØ, 12mmØ, 16mmØ
  • Set of round cutters – 22mmØ, 35mmØ
  • Set of knives
  • A sharp tip pen knife
  • A permanent marker pen
  • Long threaded rod (for texture)
  • Scraper with a 90 degree corner
  • Shortening
  • Oil spray
  • Chocolate freeze spray (1, 2, 3, 3)
  • Water spray
  • Starch (for dusting)
  • Dry & wet towels
  • Card board sheets
  • Gloves
  • Scale (1g increments)

Recipes & Ingredients

Cake

  • 1 x 450mm x 270mm x 20mm, dark mud cake sponge (1500g mixture)

Decorations

  • 800g Hardened egg yellow rolled fondant (About 550g is actually used)
  • 1.2kg Hardened black rolled fondant (About 965g is actually used)
  • 1 Cone of white chocolate (melted)
  • 1kg Dark chocolate ganache
  • 1 Cone of egg yellow royal icing
  • Few drops of silver edible liquid or spray colour
  • Few drops of black edible liquid colour

Coating

  • 1kg Egg yellow rolled fondant (About 500g is actually used)
  • 1kg Black rolled fondant (About 500g is actually used)

References

  • Top & front view actual sized print out to be used as stencils
  • Parts production list
  • Images of finished cake
  • All references can be downloaded below

Recommendations

  • Watch the entire tutorial completely and take notes while comparing the tools list to what tools you have available to you.
  • Print all pages of provided PDF course material in full colour to take advantage of colour coded guidance.
  • If you need to bake, please do it one day before.
  • Mix colours into fondant one day before you start the tutorial especially if you are using powdered colour because some types of edible powder colour initially look fine after mixing but with a little bit of moisture, after a few hours you will notice spots on the icing.
  • Have a wet and dry hand towels to clean knives, blades and cutters regularly to consistently achieve clean cuts. Also be sure to clean the table with your wet towel, and than the dry towel each time you are about to roll out any fondant. Use a bit of shortening or vegetable fat to prevent the fondant from sticking to the table.
  • This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.

Please subscribe or purchase this tutorial to view a rotatable 3D visualization of the cake part of this tutorial.

60 Comments

  • Another question … and I admit that this one is probably a bit strange 🙂 A branch of my family won’t eat cake and all of the delicious sweet stuff that goes along with it. But I really want to make this for my grandson. So I thought of using a bread recipe that I have instead of a cake recipe and to do the filling with peanut butter or something similar. I have no problem with the outside fondant cause that could be peeled off as many people do anyway on cakes. My question would be what could I use to coat the cake instead of ganache? I thought of peanut butter again but that never really hardens up like ganache. Perhaps it doesn’t matter??? Any suggestions that you have would be most appreciated.

  • Hello from Israel,
    Just wondering if all of the small accessory type parts could be made from pastillage instead of strengthened fondant and if there is any reason why the strengthened fondant might be better?
    Looking forward to your reply.

  • Hello chef Yeners please please can you help me I am in the proses of making this digger cake and although I have followed your instructions to the letter I’m struggling and I really think it is down to the brand of fondant that I have used it is massa Ticino I put the black coating on as you you stated then sprayed oil on before adding the yellow then when I tried to cut the windows out and all the other things the yellow wouldn’t separate from the black so had to re-cut black and replace all of the exposed black parts so got round that now I’m trying to assemble all the parts I am unable to get them to stick even though I’m using a cold spray what brand of chocolate do you use and is it compound chocolate or would real chocolate be better I would really appreciate your help as I have to have this cake ready for Wednesday evening the 29/08/2018

  • Hello Chef!
    I’m about to try making this cake soon and after watching the tutorial have a couple of questions please.
    I understand that the “hardened fondant” you are referring to is achieved by incorporating ~20% of icing sugar into normal rolled fondant. With this there is no increased risk to have cracks or “elephant skin” on the fondant when it dries out? Won’t it be better to incorporate some Tylose/CMC powder instead? In what ratio?
    Besides that, could you please tell me if the “egg yellow” fondant you used was bought pre-mixed or you made it with tinted white fondant? I am in Hong Kong and can get hold of Satin Ice rolled fondant. They sell it in yellow but it isn’t quite the same shade. Can the Satin Ice yellow be transformed to the “egg yellow” you used somehow?
    Thanks a lot!

  • Hi Chef,

    Would the white chocolate ganache hold up as well as the dark chocolate? I’m making this for a birthday party and worried kids might not love dark chocolate ganache.

  • hola soy de argentina quise comprar el tutorial de la excavadora pero al ir al pago me muestra cero como puedo hacer? me ayudan por favor gracias!!

    • Hi Claudia, please contact us via the contact form and we will troubleshoot any issues with you via email. Thank you.

      Hola Claudia, póngase en contacto con nosotros a través del formulario contacto y solucionaremos cualquier problema con usted por correo electrónico. Gracias.

  • Hi chef, I need to make a big size to feed 150 people and need this cake to be big .how do I use measurement and cut out these sizes of bits and join ? What’s the best way to do ?
    Or do I for example using your template let’s just say double your size template for the cake then double size with all the cut out pieces ? Does that makes sense ?. Thank you so glad I found your video

    • Serdar Yener

      To make this cake for 150 portions, you have to bake 8 thin slab sponge ( 2.5cm x 45 cm x 28 cm or different shape but the same volume in same height / 12kg mud cake sponge to prepare). Then sandwich this 8 sponge with ganache ( prepare 4 kg inclouding for masking) to end up 4 cake.Naked cakes will end up 14 to 15 kg. Place these cakes on the table and look carefully to decide how big you can do the cake with this much cake available. You have to come out with one number for (chest to back). The ratio between actual size on the original plan to your new plan is the ratio you have to use to photocopy every part of the plan to make the new plan. I do not remember my original plans size but let say 30 cm and your new size is 50 ( 50/30 is 1.66). in that case, you have to set your photocopy machine to 166% larger. to achieve that you have to fold or cut your original plans into 4 pieces. Copy each piece and join them together. I hope that make sense. Thanks

  • Chef can we cut out that we need to make the lines for doors, windows out of the templates and make those indents using that as a guide to make the markings on the digger cake?

  • Chef Yener , When assembling the 3D Digger in the video you are using a paint brush to clean out the joins when attaching with royal icing. The liquid in the jar, is it egg white or water?
    Thanks,
    Toral

  • Hello Chef Yener , Is there is a replacement for chocolate spray as it is not available in Kenya?
    Thanks,
    Toral

  • Hello Chef Yener , I don’t know where I can buy the spray ice I’m in Canada , is there is a replacement for chocolate spray if I cannot find it here?
    Thanks,
    Evelyn

  • Hello Chef, I was just wondering what sort of drying time is required for the required parts for this cake? Thank you for your time, Nikki

  • Hi Chef Yeners,

    this is so amazing! However the part 2 video cannot show probably. I’m concerned since my membership will end in few days, and I wanted to watch this before it ends.

    Thanks,
    Riki

  • Hi Chef Yener, I’m starting my digger cake next weekend. I have altered the mudcake recipe as per recipe calculator. I’m wondering about how much batter in height should I fill to get it to the 20mm cooked height. I’m using a 23×33 lamington pan which should yield 2 templates. I will just make third template in another pan if I knew how high I might expect mud cake to rise. Please? Cant wait to get it started.

    • Serdar Yener

      Hi MrsSkenno This is my best guess 20mmx230mmx330mm pan needs 900 g for each time. I would do 3kg for 3 pans just to be in safe site by knowing you can always trim a bit.

  • Where do you get your boxes/cake tins to bake the mud cake in to make this cake? What size is best?

  • Hi Chef,
    I want to prepare everything that I need, especially the fondant, so I have enough of the yellow color. I see in the printed materials where it says how much fondant is used for making the tires, but I don’t see how much is needed for covering the cake. Did you figure that out? Is it included somewhere? Thank you,

  • Hi
    How much fondant do I need for each colour to make the cake?

  • Hello chef
    I’m attempting this amazing cake. Where can I find a recipe for the chocolate mud cake please?
    Many thanks
    Tina

    • Serdar Yener

      Yenersway website/ recipes section. Thanks

    • Thank you, found it. I’m now confused over how much I need to make and how to use the calculator. The digger cake say 1500g mixture. Would you mind explaining how I ensure I get 1500g mixture?
      Thanks for you’re help
      Tina

      • Serdar Yener

        Hi Tina It is quite simple. Go to mud cake recipe . Original amount is 1800 g. We want 1500 g. Type 1500 in CUSTOM WEIGHT FOR 1 UNIT section and type 1 in NUMBER OF UNITS section so you are asking to calculator 1 time 1500g recipe . You could have ask 3 times 500 g the result would be the same. any way now you have a new recipe for exact 1500g . 1 normal household oven tray should be just right for this amount. Rest you know what to do. Good luck

  • Lillian Sanderson

    Hi chef, I do have a question. How many inches wide and how many inches tall is your cake when stacked, right before you ganache it. Thank you.

  • Lillian Sanderson

    Hi Chef Yener, I have question regarding the fondant. To help in the process of getting the pieces to dry faster, what do you add to the fondant? When you say icing sugar, do you mean powdered sugar? Thank you in advance for your response.

  • Hello
    I really want to make this cake for my digger obsessed son’s birthday. but I have two very young children so cant spend long periods of time making it. can the separate parts be made and stored? if so for how long and what is the best way of storing them?
    Many thanks

  • I watched this tutorial and was mesmerized. I couldn’t take my eyes off of the computer. You Yeners are so talented. It is a gift from God. Thank you for sharing.

    I have one question. What is the difference between genache and buttercream icing? Thanks, Margie

    • Serdar Yener

      Thanks Margie. Ganache is the mixture of cream and chocolate . Dark chocolate twice more then the cream White is 3 times. Butter cream, or icing or frosting this is confusing part. It is all about how much more icing sugar you use with Butter. Depends what are you going to do wit it .Inside the cake 2 times, out side the cake we use more to get crust some times go up to 4, 5 times.

  • Hello im on the process of making this cake for the weekend all parts are done already my only worry is how to attach the scoop to the cake at the end as i dont have the chocolate spray you are using will still the chocolate firm up quickly? (My house temperature is 20 degrees) Can i use something other then chocolate to stick those parts and keep them firm? Can i place the digger on top of another leveled cake and assemble it there?
    Thank you.

  • I just wanted to thank you for this amazing tutorial! I made it last week for my grandson who is obsessed with all construction vehicles. Everyone at his birthday party thought it was a toy at first. Your instructions were easy to understand, and so precise, so that my digger came out perfect. This was my very first attempt at making a 3D cake, and I was so happy with the results!! Thank you!!! Toni

  • Thank you sooo much chef Yener bey, this small tutorial on the wheels is going to help me so much this week end

  • Hi, when you talk about hardened sugar paste, how much icing sugar do you need to add to 250g? Thanks

  • I really like the yellow color of the digger… Can you tell me what colors to mix to get that yellow color.. When I mix my yellow it gives a bright high yellow “lemon” looking color… Thanks

  • Wow Chef Yeners, thank you for the prompt feebdack to my enquiry. Highly appreciated and sooo impressive. Am so excited to try the digger. Kr Saras

  • This is amazing! Can you though use buttercream to replace ganach in this cake? Thanks a lot!

    • Serdar Yener

      Yes absolutely! Butter cream can definitely be used instead of ganache. Just make sure the butter cream is freshly whipped and has the same kind of creaminess like ganache. If you take your butter cream from the fridge you have to place in microwave for a few seconds at a time to re-gain creaminess. Don’t whip because whipping butter cream will make it too light and 3D cakes need firmer creams. Please try our Butter Cream Recipe in the Recipes section. Thanks

  • Hello chef Yeners. It is my pleasure to meet you. I saw you on you tube for the first time the other day. Wow I was impressed by your work. The wedding cake tutorial was amazing. I learned so much from it. I decided to subscribe to your on line classes and I must tell you what an amazing talent you have. May god bless you. I love learning from experts like yourself. thank you so much for sharing your skills with us. And another thing I love how clean your work is and how clean you work if you know what I meant. Looking forward more beautiful work.

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