Graduation Cake

Intermediate
RRP
$380 - $420

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.

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.
Graduation Cake Course Material
This PDF document contains templates and guides to help you with this tutorial.

Track
Duration
Introduction
0:45
Tools & Materials
4:37
Recipes & Ingredients
4:16
Making the Panels
1:33
Carving and Masking the Cake
7:47
Adding the Panels
3:42
Gold Spraying the Sides
00:47
Gold Spraying the Lace
3:42
Making the Feather Pen
8:10
Making the Diploma
2:58
Making the Graduation Hat
7:11
Covering the Books
10:04
Finishing off the Lower Book
9:15
Finishing off the Top Book
12:45
Finishing the Graduation Hat
3:41
Finishing Off the Feather Pen
11:04
Making the Cords
5:06
Putting the Parts Together
9:53
Final Thoughts
1:32
Total Duration
1:50:29

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 & Coating
  • Set of PVC pipes (30mm to 40mm thick, 40cm & 20cm long)
  • Rolling pin (30cm long)
  • Powder shaker (Filled with starch)
  • Needle or pin (to pop air bubbles)
  • Perfections strips
  • Fondant smoother
Cutting & Slicing
  • Set of knives
  • Craft knife
  • Pizza cutter
  • Box cutter
  • Set of scissors
Modelling & Shaping
  • Modelling tools
  • Plastic cutlery (knife, fork, spoon)
  • Hard pastry margarine/shortening
  • Oil cooking spray
Masking & Layering
  • Set of icing spatulas
  • Set of scrapers (hard and flexible)
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Water Spray Bottle
threaded rod
15mm thick 20cm long
Gold cord
4mm thick 1 mt long
Pizza Cutter Shop Online
Preferably large, stable and sharp.
Water and small brush
Balloon
Small size
Silicon holds
for sugar lace
Cake Board Watch Tutorial
45cm x 45cm coated with burgundy 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 .
Aluminium Wire Shop Online
2mm thick by 30cm long
Cellophane Shop Online
Plastic Wrap Shop Online
Cake Board Watch Tutorial
2 x 3mm thick 30cm by 40cm
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 .
Ruler
Gel Food Colours Shop Online
Gold luster
Silver luster
Alcohol
To mix with metallic masters
Recipes & Ingredients
Sugar Lace Sugar Lace Recipe
Dark Chocolate (Compound) Wikipedia

800g

Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
Rolled Fondant

600g White
4kg for green tones
10g red

A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.

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]

Cocoa Powder Wikipedia

200g

Cocoa Powder (cocoa solids) is a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa solids are one of the richest sources of flavanol antioxidants. They are a key ingredient of chocolate, chocolate syrup, and chocolate confections.

2250g
for 3 x 27cm by 20cm sponge sheets

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]

3 Comments

  • 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.

  • 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.

Leave a Comment


Member's Projects

Here's what some of our members have created after watching this tutorial.