3D Toy Elephant Cake


Learn how to make a sitting 3D toy elephant cake.

This cake was made for Serdar’s grandson’s 7th birthday and Serdar took the opportunity to make a tutorial for it. In this tutorial you will learn how to make a simple 3D toy elephant cake inspired by a soft toy. The tips and techniques shown in this tutorial can be applied to making almost any sitting 3D character.

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.

Tools & Materials
Recipes & Ingredients
Shaping the Cake
Coating the Cake
Coating with Ganache
Shaping the Legs
Creating the Ears
Rolling the Fondant & Covering the Cake
Creating the Other Limbs
Adding the Blue Pads
Creating the Eyes
Piping the Fur
Cutting Out the Eyes
Removing the Cellophane Sheet
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
Set of Knives Shop Online
Icing Spatula Set Shop Online
Rolling Pins Shop Online
Preferably with no scratches or dents.
Powder Shaker Shop Online
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.
Glass jug
For Isomalt
Mixing bowl
Hand Towels
Ensure fibers are not loose.
Set of Scrapers
Soft & firm
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Round Cutter Set Shop Online
Cellophane Shop Online
Cake Board Watch Tutorial
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 .
Thick straws (10mm)
Threaded Rod (10mm) Shop Online
22cm long
Threaded rod with 10mm diametre (also known as M10).
Hexagonal Nut (10mm) Shop Online
x 3
Sandpaper Shop Online
Plastic Wrap Shop Online
Confectioners Varnish Shop Online
Gel Food Colours Shop Online
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 chocolate and cocoa powder with a touch of coffee powder. Years ago wedding cakes...[read more]

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 possible. A benefit of chocolate ganache is that the high...[read more]

Dark Chocolate Wikipedia


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]

Isomalt Shop Online


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 levels and does not promote tooth decay, i.e. is tooth-friendly. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason. Source: https://en.wikipedia.org/wiki/Isomalt
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

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