Classic Convertible Car Cake

Classic Convertible Car Cake

$600 - $700

Learn how to create this classic convertible 1960 MGA Roadster out of cake.

Watch through every step of the process as Yener shapes the cake, creates all the parts and finally assembles everything together to create this classic convertible car cake. This tutorial has quite a few small parts to make so it’s a good idea to double check with the parts checklists provided to make sure you don’t miss anything.

In this tutorial, you will learn…

  • – how to create a metallic looking surface.
  • – a little trick to make a car look like its standing on its wheels.
  • – how to carve a car cake using blueprints.
  • – how to prepare and assemble fondant parts to add detail to a cake.
  • – how to make a realistic windscreen for a convertible car cake.

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.
Classic Car Cake Tutorial Course Material
This PDF document contains blueprints, actual size templates as well as a parts checklist grouped by colour.
Images of Finished Cake for Reference
This .zip file contains 10 images of the finished cake which can be used for reference.

Part 1
The Plan
Shaping the Cake
Part 2
Making the Parts (Introduction)
Making the Wheels & Bumpers
Making the Lights
Making the Steering Wheel & Dashboard Parts
Making the Grille
Spraying Silver Parts
Cutting out the Interior and Wheel Wells
Part 3
Coating the Cake
Airbrushing & Pearling
Assembling & Attaching the Wheels
Attaching the Grille
Attaching the Bumpers
Assembling the Interior
Assembling the Windscreen
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.

What you will need

  • Set of knives in a tall bucket with hot water
  • Plastic knife
  • A sharp tip pen knife
  • Palette knives
  • Scrapers (firm & soft)
  • Scissors
  • Rolling pins (large & small)
  • Fondant Smoother
  • Long threaded rod (15mm diametre / 30cm long)
  • Small brush in water
  • Small brush for silver
  • Set of round nozels
  • Set of round cutters
  • Modelling tools
  • Pattern tracer
  • Airbrush
  • Electrical conduit (2cm diametre / 20cm long)
  • Container or bowl (to store mud cake trimmings)
  • “L” shape bent knife
  • Starch (for dusting)
  • Dry & wet towels


  • 55cm x 35cm rectangular cake board covered with black fabric and plastic (cellophane).
    Watch this tutorial on how to cover a cake board with fabric and cellophane.
  • All templates cut out and ready to use. (Download below)
  • Reference images printed
  • Cling wrap
  • Actual size blueprints for referral
  • Few corrugated card board sheets
  • Few cellophane sheets
  • Shortening
  • Oil spray
  • Few dry (uncooked) spaghetti
  • PVC sheet (for window)


  • 3 x 450mm x 270mm x 20mm, dark mud cake sponge (1500g mixture)
  • 1500g dark chocolate ganache (for layering)
  • 1000g dark chocolate ganache (for masking)


  • 500g White fondant (firmed with 20% extra icing sugar)
  • 20g Red fondant
  • 20g Orange fondant
  • 500g Cherry red fondant
  • 50g Brown fondant
  • 1500g Grey fondant
  • 300g Black fondant
  • Some melted white chocolate
  • Some melted dark chocolate
  • Edible silver powder mixed with vegetable oil
  • Edible silver powder mixed with alcohol (gin or vodka)
  • Edible pearl powder mixed with alcohol (gin or vodka)
  • Grey airbrush colour (darker than grey fondant)


  • Watch the entire tutorial completely and take notes while comparing the tools list to what tools you have available to you.
  • Print all pages of provided PDF course material in full colour to take advantage of colour coded guidance.
  • If you need to bake, please do it one day before.
  • Mix colours into fondant one day before you start the tutorial especially if you are using powdered colour because some types of edible powder colour initially look fine after mixing but with a little bit of moisture, after a few hours you will notice spots on the icing.
  • Have a wet and dry hand towels to clean knives, blades and cutters regularly to consistently achieve clean cuts. Also be sure to clean the table with your wet towel, and than the dry towel each time you are about to roll out any fondant. Use a bit of shortening or vegetable fat to prevent the fondant from sticking to the table.
  • This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.


  1. anne0308 says:

    Hi, I have recently bought this tutorial as I would like to attempt to make this cake, however I am have a few queries about the measurements. The instructions say to use 3 x 450mm x 270mm x 20mm, dark mud cake sponge (1500g mixture), this makes the height of the cake 60mm with say 10mm added for ganache filling so the height is 70mm however if I measure your side view actual template at its highest point on pg 4 the height is 100mm. Why is there this difference or am I misunderstanding?

    1. Serdar Yener says:

      Hi Anne, thanks for the question. 3x 450x270x20mm mud cake sheets / each sheet need 1500g mud cake mixture= 4.5 mixture fo baking 3x sheets / As a result after sandwiching the cake you will have 1x 450x270x50 + 1x 220x270x50 ( 1 sheet cut in half). This much cake is more than enough because 27 cm wide cake will give you 2 layers.

      1. anne0308 says:

        Thank you for answering so quickly, and yes that makes perfect sense. Great tutorials by the way, very easy to follow.

  2. Yara says:

    Thank you , Mr. Yener.

  3. Yara says:

    its really nice, the part of carving was slightly hard to follow. All in all a great tutorial. Mr. Yener could you kindly advise on how to get black color on white fondant for the tires. I ended up with grey….

    1. Serdar Yener says:

      use more colors and if texture becomes too soft add icing sugar to make it firmer again. I use powder colors and remix next day.

  4. Sharon Siriwardena says:

    Chef I noticed u use oil to mix ur silver dust to paint? Any specific resson ss to why u prefer oil instead of vodka and lemon extract?

    1. Serdar Yener says:

      Long lasting shine.

  5. Sharon Siriwardena says:

    Chef when u carve any tpe of a car at the very early stage. Do u look at its top view to help guide u with the carving process to make those initial cuts. Do u have like a general step u follow for cars. Never made a car before so I am really keen to know what would be a general advice for someone attempting to carve a car for the very first time

    1. Serdar Yener says:

      Hi, Sharon. I am at the moment producing Shelby 2016 350GT and will also write exact steps to follow.It will be published next month. Basically, you must have templates top side and front( or back, it is same). 1. make a block cake which is quite simply put together like boxes on top of each other. 2. carve the side first, followed by the top, front and lastly the back. 3. trim corners to more curvy finishing. 4 crumb coat 5.cover the cake with plastic foil and make pushes. 6. mask again thinly with ganache do the foil pushing and shaping. 7. work out the final shape by some carving outs and add ons. 8. coat the cake with darker color fondant. 9. coat the cake with actual color fondant by using oil spray. 10 cut out the windows and vents.EVERY STEP, REST THE CAKE IN THE FRIDGE TILL FIRMED. The rest is, the cruising the remaining road with your own discretion.

      1. Sharon Siriwardena says:

        Great thanks Chef

  6. Sharon Siriwardena says:

    Chef I was just wondering can ur mud guard mold technique that u used on the vintage car be applied to this type of a convertible? If so would u follow the same steps

    1. Serdar Yener says:

      Yes . That is correct. If the car convertible or not same method I would do. Thanks

  7. Shirlene de Zilwa says:

    Superbly done. Can’t say the same for the learning element though! However I was able to gain some invaluable tips on the whole! Thank you.

    1. Serdar Yener says:

      Hi Shirlene sorry about it . We have improved since then.

  8. Fabian says:

    I agree with Strudel. The carving of the cake was done too quickly, but the overall tutorial was awesome! Would definitely like to see other car tutorials in the future…thank you, Chef!

  9. Strudel says:

    I was really looking forward to this tutorial. Although the car is fanatastic I feel the tutorial itself could have been clearer at the carving stages. I was surprised that this main part was shown only in quick time. I would have liked to have seen normal time step by step carving so that the student could see how the templates were set against the cake to carve all aspects of the vehicle, crucially the seating well. I don’t think this quick time works very well, not all subscribers will be able to follow it. I certainly couldn’t. I also felt the filming of this great tutorial was inadequate. There were hardly any close up shots of the slower paced carving, the overhead shots were dull which again obscured the techniques employed by chef Yener. I hope I’ve been fair in my accessment of this tutorial. I do hope other members will give their ratings as I don’t want to appear to be complaining. Lovely tutorial, sadly slightly disappointed with it’s execution.

    1. Serkan Yener says:

      Hi Strudel, As always, thanks for your honest reviews and feedback. It is always welcome 🙂
      Everything you have mentioned is correct and well observed. We actually shot this tutorial a long time ago (months before we launched in April) so we were much less experienced with our recording techniques and methods.

      1. The cameras weren’t sufficient enough. Specifically the close up camera as you can see was very shaky as there was no vibration reduction capabilities on the camera. This is why we had to leave a lot of it out as it probably would have made viewers a little nauseous lol. We actually had all our cameras stolen so it was a bit of a blessing that we had to replace all the cameras and no further tutorials were compromised with the use of insufficient equipment 🙂
      2. The way we shot the footage was wrong, so it took a long long time to edit it.
      3. Due to lack of experience, there were a lot of shots that went wrong and couldn’t be used for many reasons. This is one of the reasons why there is so much time lapse involved.

      All that being said, we felt that we couldn’t just scrap the whole 6 hours of footage and it could still bring some value to people. So we decided to release it despite all these issues. So I just wanted to point out that this is not how future tutorials will be made (as you’ve seen in other tutorials that were produced after this particular one).

      Thanks again for your comment as it has allowed me to explain all this 🙂

  10. banu tuncel says:


  11. dorita booth says:

    looks great, can’t wait to give it a go..

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