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 Elephant Cake Course Material
This PDF document contains actual size blueprints of the elephant cake.
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
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.
Hand Towels
Ensure fibers are not loose.
Set of Scrapers
Soft & firm
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Cake Board
30cm x 30cm x 9cm (thick) - with 10cm hole in the appropriate spot.
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)
22cm long
Threaded rod with 10mm diametre (also known as M10).
Gel Food Colours
Blue, black & brown
Recipes & Ingredients
Sponge: 200g x 6
Ganache: 600g
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…
1600g - (600g is to layer with sponge to make the cake. The rest is for masking etc.)
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
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…
800g
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…
Isomalt
50g
Isomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-like physical properties. It has only a small impact on blood sugar…
Rolled Fondant
Gray: 2000g White: 200g Blue: 300g
How adorable. Thank you once again for sharing your hints and tips in the construction of this type of cake… much appreciated.
Chef Yener, I have never heard you mention freezing ganache before. What an amazing time saving tip for me. How long is it safe to freeze it for? Also if was to be defrosted and conditioned again then could it be refrozen? If not food safe to do this then freezing a few smaller batches would probably work for me. Thank you for this idea.
Yes. When you cook fresh ganache there are no bacteria inside. Make sure you pour 1kg portions in plastic disposable rectangular containers with the lid. Close those lids immediately and freeze immediately. Once you defrost and used, refreezing is not recommendable because you have touched with all sorts of tools. Glad to hear your message. Thanks