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.
Large 3D Galleon Ship Cake Course Material (60 - 80 Servings)
This PDF document contains full size blueprints and guides for the cake shown in the tutorial. If you want to make a smaller cake, please download the 'Small' course material PDF.
Small 3D Galleon Ship Cake Course Material (30 - 40 Servings)
This PDF document contains smaller size blueprints and guides for the cake shown in the tutorial.
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
Cutting & Slicing
- Set of knives
- Craft knife
- Pizza cutter
- Box cutter
- Set of scissors
Rolling & Coating
- Set of PVC pipes (30mm to 40mm thick, 40cm & 20cm long)
- Rolling pin (30cm long)
- Powder shaker (Filled with starch)
- Needle or pin (to pop air bubbles)
- Perfections strips
- Fondant smoother
Cleaning & Storing
- Wet and dry hand towels
- Zip locked plastic sandwich bags (2 sizes)
- Table brush
Planning & Templates
- Flipchart sheets (70cm x 50cm)
- Semi transparent silicon baking sheets (70cm x 50cm)
- White cellophane sheets (70cm x 50cm, on side matt)
- Basic stationary (pencils, marker pens, ruler etc.)
- Semi transparent plastic file separators
- Plastic sleeves
Modelling & Shaping
- Modelling tools
- Plastic cutlery (knife, fork, spoon)
- Hard pastry margarine/shortening
- Oil cooking spray
Colouring & Painting
- Airbrush set
- Gel colours
- Luster dust
- Set of brushes
- Clean sponge cubes
- Titanium dioxide
Masking & Layering
- Set of icing spatulas
- Set of scrapers (hard and flexible)
Gluing & Joining
- Water spray
- Egg white
- Compound chocolate
- Small brushes
- Cold spray
Piping
- Disposable piping bags
- Cellophane sheets
Skewers
4mm thick, 30cm long
Elastic chord
Black or silver
Round Nozzle Set
00, 4mm, 8mm, 14mm
Round Cutter Set
30mm, 35mm
Long object with sharp corners
Long threaded rod pieces
3 thicknesess (M8, M10, M12), each 20cm long
Threaded Rod (6mm)
3 pieces (65cm, 72cm, 62cm)
Threaded rod that is 6mm in diametre. Measurement can also be referred to as M6.
Perfection Strips
2 x 4mm
Used to roll dough (fondant, pastillage etc.) to an even thickness.
Large Chinese chopsticks
45cm long
Large Straws
3 x larger than M6 threaded rod
Usually for thick drinks like shakes and smoothies.
Starch bed
Large deep tray filled with starch
Cake Board
2cm x 60cm x 30cm - Blue
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 .
Recipes & Ingredients
Mud cake
3 x 5cm(height) x 50cm(length) X 16cm(width) layered with ganache.
1kg for masking
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…
Dark Chocolate
500g for crust coat
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…
Royal icing is a hard white icing, made from egg white and icing sugar (mix or pure). A little addition of an acidic substance like lemon…
Cocoa Powder
Cocoa Powder (cocoa solids) is a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it…
Rolled fondant
2.5kg brown 1kg blue 500g egg yellow
Gum paste
1.5kg medium brown 1kg blackish brown 500g white
1.5kg cream
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…
Hello Chef Sirdar
i have a question regarding the copyright on making the galleon ship cake, i have someone that wants a ship cake like this and will be paying to have it made . so I am wondering if I used this tutorial that I have purchased to make this cake can you sell it to someone as a paid order as I want to do the right thing before excepting her order for the cake.
any enlightenment on this subject would be greatly appreiciated.
Thanking you Jennifer McDonough
Hi Jennifer, thanks for your message. The answer is of course you can. That’s the whole point of our tutorials 🙂 You are free to use our tutorials to make cakes to sell. Thank you
Is there any way to attach the sails without using the string? I would like to attempt this for a competition but can only use edible mediums. Thank you!
Szia Serdar! Azt szeretném kérdezni, hogy a rétegek között nem kell alátámasztani, hogy ne nyomják össze a rétegek egymást? Vagy a csoki bevonat megtartja? Csak amatör tortázó vagyok. Nagyon örülök, hogy részese lehetek a bemutatóidnak. Rengeteget tanulok Tőled! Köszönöm
Fordítom a kérdést, de nem értettem, mit ért
Szia! Az volt a kérdésem, hogy a torta rétegek ( emeletek) közé nem kell-e merevítés, hogy nem nyomják össze egymást? köszönöm 🙂
hi , I’m seeing the part two , and I have a question about , what do you uses to protect the real cake from the metal post ? thanks
Plastic straws. Thanks
I hate you!
My shoulders ache for tying all those sails, it feels like my arms are going to fall off.
And let’s not talk about the stress due to my clumsiness.
But it was worth it.
I just LOVE challenges and this galleon was a real challenge.
Thank you so much.
My galleon is going to Paris (France, not Texas) I just hope it will survive the 500 kms without breakage.
Good luck. Thanks
Thank you for this amazing tutorial and for posting the pictures of my galleon
Hello,
I am working on the galleon ship cake, and you advise a tray of starch for making the sails. I think you mean icing sugar or cornflour for this?? but both are a little expensive in bulk. Would ordinary plain flour do?
Many thanks – Dawn
Yes, the flour will do the job but it will take little longer to dry. Thanks
amazing as always, I use your techniques and am very grateful for your teaching
as an amateur I have surprised myself and family with cakes based on your teaching
Hello again chef, i was wondering,you always mention to add alcohol or water to chocolate to make it creamier. But chocolate seizes when it is combined with water, right?
AMAZING WORK as always!!! 🙂 What I like about this site is that the techniques are really practical and you make it look so easy for everyone! I learned so much from you, chef! A million thanks!!! 🙂
Thanks Anne, I am talking adding drops till you get some creaminess. You have to stop before seizes
Good Morning Serdar and Serkan. I am in the middle of preparing to recreate this cake. I am so enthusiastic now. Thanks to your tutorials I was already able to recreate cakes that I would have never imagined possible. Your guidance makes everything possible and that’s a talent within a talent.
As I was looking through the course material, another tutorial came back to me and I was wondering if it would be possible to use gelatine leaves for the windows and other glass imitation components of the ship? I remember you also saying that gelatine tends to soak up humidity, so that make me hesitate.
Also, being that I am all new to this I don’t have an air gun. Would I be able to use a little spray bottle or use brushes with a mix of powder and gel colours to recreate realistic colours? That’s what I have been doing thus far, however on much smaller components than this…
Good day Detail, yes definitely you can use gelatine leaves which have that quilt looking texture. Don’t worry about the humidity. Using only luster colors with a brush is good but don’t mix with gel colors. Good luck. I can’t wait to see the pictures.
THANK YOU, for posting this!! I have a Captain Morgan Galleon Ship to recreate in just a few weeks and this was just perfect timing. I also have to transport the cake 4 hours in a car, then another 1.25 via ferry, THEN on a golf cart! I guess you could say I’m a little nervous! lol
I’ll post photos, once it’s complete!
Thanks again, chef!
Hello Chef Serdar, just completed watching this tutorial… I am short of words to express sir !! I feel God has sent you for all of us following your tutorials.Awesome cake , explained with every detail so beautifully making the most complex ideas into simpler techniques… love you Chef you’re my inspiration and because of you today I am what I am all because of you … God Bless you and keep you in good health always. This cake will definitely be made for my sons 12th birthday very soon with a little bit of twist relating to pirates !! I made the chocolate magnolia cake just recently for my other sons graduation and it turned out beautiful … I pray I get to see you some day and just hug you tight and thank you.
Thank you, Meena, I appreciate your kindness.
Thanks you again for such a terrific tutorial and for being willing to share your vast knowledge with us!WOW!! I am left speechless with this tutorial. Thanks NonaC
Thank you, Nona, you are most welcome.
Simply stunning, amazing 🙂
Hi, from France.
Just want to say thanks to you for surprising me and i think most of your followers with your amazing creations.
Thanks.
You are most welcome Francisco.
Oh my god I speechless it’s amazing
Thank you for making this video
Oh my goodness! It’s a beauty!!!
I can’t wait for this tutorial too!
Thank You ! Amazing job!
WOW! I haven’t been here in a while, and LOOK at what I’ve been missing out on! Chef, you cease to amaze me with your one-of-a kind and very unique tutorials! Thank you again for sharing your God-given talents! I’m looking forward to this one, as well…but I have A LOT of catching up to do FIRST! This is, by far… the BEST cake website out there! Congratulations to you, Chef Serdar! Cheers!
Oh wow Fabian, thank you so much for your comment…made my day 🙂
Thank you, Fabian, for taking your time to express your opinion. It means a lot.