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 Sports Ball Cake Course Material
This PDF document contains a blueprint of the soccer ball and internal construction as well as a guide and template for the soccer ball pattern.
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
Modelling Tools
Minimum of 8 pieces recommended.
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Pastillage Pusher
Please watch tutorial for more information.
Rolling Pins
Preferably with no scratches or dents.
Powder Shaker
Starch
Preferably with small holes.
Needle or Pin
Serdar often uses a needle or a pin to remove air bubbles from underneath the fondant when coating a cake. They can also be used to pick up very small objects when decorating.
Empty Bowl
Large
An empty bowl can be used to do many things like accumulate off-cuts of cake etc.
Cardboard
3mm thick (for special scraper)
Aluminium Foil
Thicker is preferred.
Cake Board
Green
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 .
Threaded Rod (10mm)
Threaded rod with 10mm diametre (also known as M10).
Recipes & Ingredients
Rolling Fondant
- 1000g for 20cm D bowl - White - Terracotta - Burgendy - Black
White, yellow
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…
1500g to start with.
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…
400g X 4
A moist and rich chocolate mud cake aerated with baking powder and soda bicarbonate. A very dark and dense mud cake which contains a lot of…
Dark Chocolate
1000g to start with.
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…
Holly Hallam
Holly Hallam
Holly Hallam
Holly Hallam
Thank you Chef! 🙂
Hi Chef, can I confirm that the 4 x 400g is done in 4 x 20cm cake tin?
Yes please
Thank you so much for this lesson. I have a question, I was wondering if the tecnique with the pure chocolate can be used for cakes with puddings as a barrier for fondant. Would that be possible?
I am sorry I did not understand your question. Please explain little more.
Sorry, I had some problem uploading the question and my English…Same question as below: If the cake contains cream, mousse or custard. The technique with the chocolate at the bordure before the ganache would have an isolating function for the fondant. So the fondant doesn’t melt because of the moisture? Thx a lot chef! Absolutely love your work!
Thank you for this tutorial, love your work! I was wondering if the masking technique with pure chocolate can be used to make cakes that contains cream that have moisture, such as eg
I think is okay, but place the cake in freezer shortly first just to get harder outside before applying chocolate.
Thank you very much you taking time in answering my question, I will try!
Thanks for the video.
I would like to stack the ball on another cake, do I put the ball together directly on the other cake? If, of course, the fastening rod is already let go through the lower plate. Maybe I need to mount an intermediate plate? So that the bottom cake is not pressed in?
Yes. Exactly right. Thanks
Wow dont think i will ever achieve anything like this but I had to write a review about your choc mud cake followed the instructions and cake came out pretty good I’m new to baking cakes but i enjoy it so much hopefully in the future i will attempt one of your masterpiece you make it look possible for anyone to attempt it thank you so much
Wonderful, thank you so much for sharing your skills again.