3D Galleon Ship Cake

3D Galleon Ship Cake

$1200 - $1500

Learn how to make a realistic 3D Galleon/Pirate Ship Cake.

“Ahoy, Mateys!” Watch Chef Yener as he creates this amazing 3D Galleon/Pirate Ship Cake. This lengthy tutorial is jam packed with full of tips and techniques like how to make realistic sails, how to create a wooden texture, how to create the decorative balustrades, how to make the ocean waves, ropes, masts, crows nests, and plenty more! The course material also includes blueprints for a smaller size ship. This cake could also be made as a 3D Pirate Ship Cake.


DISCLAIMER: Before purchasing or watching this tutorial, please note that in this tutorial, Serdar uses styrofoam blocks as the cake parts. This is simply because he wanted to keep this galleon cake as a show piece after he created this tutorial. Making this galleon cake using real cake would involve cutting real cake in the same size shapes as the styrofoam blocks shown in this tutorial. The course material for this tutorial contains actual size templates and blueprints as well as guides on how to cut and form the cake parts of this piece to match the styrofoam blocks that are shown in the tutorial. If you need to be shown, step by step, with video, exactly how to cut the cake in the same shapes as the styrofoam blocks that have templates provided in the course material, this tutorial may not be for you. This is an expert level tutorial and will require some 3D cake making experience.

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.

Part 1
The Plan
Introducing the Parts in Groups
Tools & Materials
Ingredients & Recipes
Making the Sails
Making the Decks
Introducing the Decorative Parts
Making the Parts
Making the Balcony Posts
Making the Balustrades
Making the Crows Nests
Making the Rest of the Decorations
Explaining How Much Cake to Bake
First Coat on the Sides of the Decks
Coating the Hull
Painting the Hull
Part 2
Adding Trimmings to the Hull
Placing the Hull on the Board
Placing the Main Deck on the Hull
Cutting Out Windows
Piping the Window Frames
Assembling the Deck
Coating the Masts
Adding the Cannons, Balustrades & Stairs
Adding Gold Trimmings
Adding the Balcony Posts
Decorating the Balcony Posts
Assembling the Lamps
Making More Trimmings
Part 3
Cleaning the Sails
Airbrushing the Sails
Connecting the Sails to the Masts
Tying on the Rope Ladders
Tying on the Sails
Making the Waves and Additional Decorations
Adding Foam to the Waves
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
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
  • Disposable piping bags
  • Cellophane sheets
Serrated Tracing Wheel Shop Online
Skewers Shop Online
4mm thick, 30cm long
Airbrush Set Shop Online
Elastic chord
Black or silver
Round Nozzle Set Shop Online
00, 4mm, 8mm, 14mm
Round Cutter Set Shop Online
30mm, 35mm
Fluorescent light covers
Corrugated PVC roof
Long object with sharp corners
Long threaded rod pieces
3 thicknesess (M8, M10, M12), each 20cm long
Threaded Rod (6mm) Shop Online
3 pieces (65cm, 72cm, 62cm)
Threaded rod that is 6mm in diametre. Measurement can also be referred to as M6.
Hexagonal Nut (6mm) Shop Online
x 6
Pool hose
20cm long
Perfection Strips Shop Online
2 x 4mm
Used to roll dough (fondant, pastillage etc.) to an even thickness.
Large Chinese chopsticks
45cm long
Large Straws Shop Online
3 x larger than M6 threaded rod
Usually for thick drinks like shakes and smoothies.
Starch bed

Large deep tray filled with starch

Soft flower foam pad
Set of Pliers Shop Online
Wrench Set Shop Online
Wire cutter
Cake Board Watch Tutorial
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 possible. A benefit of chocolate ganache is that the high...[read more]

Dark Chocolate Wikipedia

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 form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.

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 juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]

Cocoa Powder Wikipedia
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 may also be called cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa solids are one of the richest sources of flavanol antioxidants. They are a key ingredient of chocolate, chocolate syrup, and chocolate confections.
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 paste, pastillage dries much quicker and stronger. Made with gelatine, water...[read more]


  1. Victoria White says:

    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!

  2. Antal Oroszi says:

    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

    1. Serdar Yener says:

      Fordítom a kérdést, de nem értettem, mit ért

      1. Antal Oroszi says:

        Szia! Az volt a kérdésem, hogy a torta rétegek ( emeletek) közé nem kell-e merevítés, hogy nem nyomják össze egymást? köszönöm 🙂

  3. luz sosa says:

    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

  4. farinette24 says:

    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.

      1. farinette24 says:

        Thank you for this amazing tutorial and for posting the pictures of my galleon

  5. dawn Pilbro says:

    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

    1. Serdar Yener says:

      Yes, the flour will do the job but it will take little longer to dry. Thanks

  6. jenny MARX says:

    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

  7. Anne Ramos says:

    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!!! 🙂

    1. Serdar Yener says:

      Thanks Anne, I am talking adding drops till you get some creaminess. You have to stop before seizes

  8. Detail says:

    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…

    1. Serdar Yener says:

      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.

  9. ChristyNicole7 says:

    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!

  10. Meena bhatt says:

    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.

    1. Serdar Yener says:

      Thank you, Meena, I appreciate your kindness.

  11. NonaC says:

    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

    1. Serdar Yener says:

      Thank you, Nona, you are most welcome.

  12. liz martin says:

    Simply stunning, amazing 🙂

  13. Francisco Da Silva says:

    Hi, from France.
    Just want to say thanks to you for surprising me and i think most of your followers with your amazing creations.

    1. Serdar Yener says:

      You are most welcome Francisco.

  14. Marwatakita says:

    Oh my god I speechless it’s amazing
    Thank you for making this video

  15. 671127 says:

    Oh my goodness! It’s a beauty!!!
    I can’t wait for this tutorial too!
    Thank You ! Amazing job!

  16. Fabian says:

    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!

    1. Serkan Yener says:

      Oh wow Fabian, thank you so much for your comment…made my day 🙂

    2. Serdar Yener says:

      Thank you, Fabian, for taking your time to express your opinion. It means a lot.

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