Learn how to make a graduation cake consisting of two thick antique books, a scroll, a quill pen and a graduation hat!
Most cakes we make are for yearly celebrated events, but sometimes there are once in a lifetime events. Graduation is one of those events. In this tutorial, Serdar shows you how to make a old fashioned classic graduation cake that consists of a couple of heavy thick antique books accessorised with a scroll, quill pen and a graduation hat.
800g
600g White
4kg for green tones
10g red
500g
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]
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2250g
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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]
500g
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]
2250g
for 3 x 27cm by 20cm sponge sheets
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 of chocolate. It’s a perfect choice for many reasons.
It’s...[read more]
500g
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 things possible. A benefit of white chocolate ganache is that...[read more]
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Hi. I love the tutorial as always. Your tutorials are technical and take you through all of the steps which is very helpful. I have one question. For the pen, you mixed the silver dust with oil. It looks very smooth. Does the painted on dust stay wet or does it dry? I’m concerned that if it gets touched, it might rub off mixing with the oil. What oil did you use? How does that work? Thanks.
Yes, it stays wet. Nobody should touch the cake before the first cut.
Thanks again chef Yener! I like this design very much. Beautiful colours and nice details. I also love the fact that I can use the individual components on other kind of cakes. And as always, the cake looks very sophisticated, but with your explanation it is not that difficult to make. Thank you for your time and effort to show and share your knowledge with us. Greetings from The Netherlands.