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.
Round Cutter Set
80mm, 60mm, 50mm, 45mm, 17mm
PVC Pipe
50mm (internal diametre) - 1 x 80mm long, 1 x 25mm
Often used to create pillars between cake tiers. Can also be used within the cake to provide extra internal support. Serdar often uses a PVC pipe to roll fondant.
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Set of Brushes
One with very fine tip
Hand Towels
Ensure fibers are not loose.
Oil Cooking Spray
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Modelling Tools
Minimum of 8 pieces recommended.
Pizza Cutter
Preferably large, stable and sharp.
Threaded Rod (10mm)
20cm long (for marking lines)
Threaded rod with 10mm diametre (also known as M10).
Set of Scrapers
Firm and flexible
Styrofoam Block
2 X 240mm by 75mm by 50mm, 2 X 150mm by 75mm by 50mm, 1 X 550mm by 200mm by 5mm
Semi Transparent File Seperators
For cutting out templates
Cake Board
600mm x 400mm (9mm thick) - Coated with black material
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 .
Thin Cardboard
Or a Cake Box
A thin card board like the ones that make a white cake box, a post card or a business card.
Edible Silver Lustre Dust
Edible Silver & Gold
Liquid
Recipes & Ingredients
3500g
A moist and rich white chocolate mud cake aerated with baking powder and soda bicarbonate. A very milky and dense mud cake which contains a lot…
250g
White 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…
1200g Red,300g Grey,800g Black
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…
Rolled Fondant
1000g Red,150g Beige,150g Blueish Grey,50g White
White Chocolate
400g
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…
Dark Chocolate
1200g
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…
delscakes
delscakes
delscakes
delscakes
JAKO
I used the tutorial to make a cake and came auto amazing, my best project so far. However I used my own cake recipe, it was a little to fluffy by I made is work.
Your videos are better than thrillers!
I am speechless, can’t find wonderful words as much as your amazing projects as your soul.
Thank you Master-chef and God bless you
Thank you.
Thx for a great tutorial. My only problem was with the sound, I had my tablet on maximum but I found I was struggling to hear what was being said.
Thanks For the comment . We will look into that.
Thank you sir for this amazing tutorial!!!
Dear yeners I saw you baking your cake directly on boxes .its very interesting for me this idea .just want to know if I can cook all kind of carton box in oven or there is specific ones .I want to try but am afraid to burn all the kitchen .please tell me how to cook that and if there is no risk for the box to burn inside the oven .thanks
Okay, I understand your concern. Our sponge baking temperature basically around 200 c degrees. That is not hot enough heat to lid fire unless you place the box directly in front of the flame. You can not use thin paraffinized cardboards. I use plain corrugated cardboard boxes which are used for food packing and always lined with baking paper inside. Avoid using staples that could be dangerous. I use flour and water pulp as glue. Use little clips to hold the flaps which are glued with flour pulp. You can remove the clips in an hour or two. Another good thing is there is less possibility to overbake the base of the sponges or cakes.
Im looking forward to this one as well 🙂
This is going to be awesome! Can’t wait…