Another excellent tutorial covering everything from conceptual design all the way through to finishing touches. I love the new techniques you've taught me, using cake paste & chocolate to make the cake strong & almost entirely edible. And it's always amazing how you adapt everyday items to use as tools. You, Mr Yener are the DaVinci of cakes, without a doubt. Thank you for sharing your knowledge.
Learn how to make a realistic 3D Tiger Cake.
In this tutorial, you will learn how to make a 3D Tiger Cake roaring with realism! Serdar will go through a general outline of basic steps that you can use to tackle any 3D animal cake, not just this one. This tutorial covers many techniques from sculpting, structure, airbrushing, painting and more!
1kg
1kg
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]
3kg
This is a reliable gluten free recipe for orange lovers or for those who don't like chocolate and would prefer it over our Gluten Free Almond Chocolate Cake recipe....[read more]
100g
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]
3kg
1000g Cake
200g Ganache
250g Chocolate
Note: This recipe applies to Gluten Free Almond Orange Cake and may be slightly different for other types of cakes.
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Wonderful, informative tutorial Serdar. Thank you. Preparing this for my daughter’s birthday. Can you advise re the royal icing recipe, please? I’ve never heard of vinegar used in the recipe, so just wanted clarification of the quantities used. Thank you. Hoping mine looks as good as yours.
please find the recipe at http://www.yenersway.com/recipes
Do you have to use RI, can a crusting buttercream or ganache be used?
Thank you so much for the wonderful tutorial! My mother-in-law turned 101 yesterday and I made this cake for her. She was delighted, and everyone in the restaurant came up to me to compliment me! You’re the best, chef Yener! Thank you!!!
WOW! You are the first to use RI for texture, I never saw that before, and the paws, all tucked under, with claws, are marvelous. I keep forgetting to use the saran wrap to help smooth & shape the project! Your attention to detail is just what I need. Thank you!
You’re the best!! I love your tutorials! You don’t leave anything out! I can’t wait to try this one!
Chef fantastic class. One question will petal dust work over royal
icing. If I don’t want to airbrush.?
It will but you have to wait till the royal icing completely dry. With airbrush, you can do it right away.
Awesome. Could you use modelling chocolate instead of fondant for the paws?
Yes of course.
Hello Chef! This cake is absolutely unbelievable. Very realistic. I wanted to make it bigger in size. What do you suggest?
Everything what we provide as templates are 100 percent. That means if your printer page setup 100% , you are printing the same size templates as you seen in the tutorial. All what you have to do is increase or decrease the percentage of your printer set up and print all templates and plans together.
ok. That makes sense chef but how do you determine the size when you have to make a cake for like 50 people or 70 etc. Is there a certain amount of batter you use for certain servings or just how do you figure it out? I always get confused.
Especially with 3 D cakes hard to make exact calculations. Just make sure weight of your sponge used minimum 80g for per portion . When sandwiching and masking finished probably 40g ganache will be used . So place your sponge on the table you can see the volume it. That will help you to decide the size of your plan on paper.
I can’t wait to try and make this. You are brilliant Sir Serdar. Sir, I tried making the Pastillage but it’s very dry and it won’t hold together. I just fall apart.
If the recipe followed correctly, the only problem is water amount lost during heating liquid. Just add some water till you are happy with consistency. Thanks
You have captured the eyes perfectly in this outstandingly beautiful cake. Thank you for the inspiration.
Hello , I am going to attempt this cake and just want to clarify the amount of cake to bake .
Would I be right in basically needing to bake 3 cakes in total, of your almond cake, does this cover the cake paste as well or do I bake extra for that, thanking you for a response.
I used 2 cake, each 50mm high and 250mm wide. Each cake 1.5 kg so 3 kg mixture to bake was enough.Go to the recipe section , find the recipe . Write 3000 into custom weight per unit and 1 into the custom number of units. Normally I bake each cake 1350 gr so if you bake the cakes little higher, you will have definitely enough cake. Good luck
Amazing!!!!! Who has the heart to cut this beauty! Thank You!
Thank you Serdar. Amazing selection of skills included. I have not seen ‘cake paste’ be used before. Is it usual to serve that to guests just like normal cake? I can see how this method could be transferred to many other designs. I appreciate that you prepare so well, present so well, and are happy to share you skills learned over a long time. We love you. Regards. Adele
Thanks, Adele, you can serve cake paste absolutely to your guests without any worries. It is a bit heavy but much better eating quality than rice bubbles. As long as you use it smaller parts of the cake. As you said ,if you set the amount limit possibilities are unlimited.
Simply amazing (as usual)! ❤️
Thank you a lot for this fabulous tutorial .very instructive. Just if it’s possible to get the recipe for the fondant please.and if it contain gelatine or no .thanks
I can’t wait Ihave enjoy every thing you do.
This fellow is just too gorgeous to be cake!
This is amazing! I am so looking forward to this one!!!
Keep these beautiful animal cakes coming please!
Woooowwwwww cannot wait for this!!!!!!
can’t wait for this one
the Tiger looks so cool
fantastic I like his incredible eyes
OMG! This is going to be GOOD!
Whow! THIS IS A CAKE… Thank you Serdar, I truly love this one!