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.
Eiffel Tower Cake Topper Course Material
This PDF document contains actual size templates for creating the Eiffel tower cake topper.
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
Cake Board
45cm Square
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 .
Cellophane
For piping cones
Rolling Pins
Preferably with no scratches or dents.
Round Cutter Set
70mm (Not a must but nice to have)
Rectangular Cutter
12mm x 19mm
Used to cut rectangles out of the pastillage. See tutorial for more information.
Plastic Sleeves
These sheets are usually for a binder folder.
Square Boards
Hard and non flexible
Square or Rectangle Box
At least 15cm x 10cm x 10cm
Will be used as a guide to get a perfect right angle.
Recipes & Ingredients
Ready Coated Cake
5cm x 30cm x 30cm
White Chocolate
100g
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…
Hello Chef. I was wondering if I can use already made royal icing?
Also, can I use gumpaste instead of pastillage?
You can use ready-made royal icing but not gum paste.
Hello,
I bought this tutorial many years ago and made it very successfully. However, I no longer have the template and would like to make it again. I thought once you bought it, you had it for ever?
Hello Chef! Beautiful work. I’d like to paint the structure. I did read in the comments you suggest LIGHTLY airbrushing from a distance. What do you suggest if I want a much more saturated color?
Hello Chef, i was wondering where can i find the Royal Icing Recipe in lessons ?
Chef, i have 1 more questions is about the white chocolate are you using Compond chocolate or couverture chocolate? Does it require temper before piping?
For the final presentation on cake if we display at outside kitchen or room temperature so how long the Eiffel Tower string and stand ? Can 4day?
Thank you.
I am using Compound . It needs to be mixed at 38-40 degrees before piped and every part you place in the fridge after piped for cold shock for a few minutes. If temperature not more than 22 C yes you can . Cooler is the better . Do not keep in the fridge.
https://www.yenersway.com/recipes/
Hello chef I have a question when I try to pipe with a quite tight icing sugar on the plastic for folder as you suggested, when dry it sticks to it and each time it breaks my work. What is the best materials to pipe the tower?
Thank you for your answer
Use A4 size page sleeves and add a little extra egg white into your royal icing so it dry harder.
Thank you for your reply
Your recommendation is more fresh or powder eggs?
Dear Chef Serdar,
Thank you So much for this tutorial, I learned lot of tips and things from your tutorial. this months 14th my husbands birthday, i thought make this Eiffel tower cake. Thanks again and God Bless you!!
Hi chef thnks for this amazing course. Ive made all the royal icing parts yesterday which took me a lott of time..lol… but this morning when i checked it it starts to break and seems very fragile. I beat the royal icing with a hand mixer because when i do hand moxing it doesnt come white and creamy.. can u plz advise i have to do it for a cake for this friday. Thnks
Hallo Rachel If I am in your situation I will use chocolate but this could also risky .I don’t know how hot is the weather there. Make another batch of royal icing and add few spoon of icing sugar into the mix. After piping finished place the trays in front of a fan. Secure the corners of the plastic sheets with sticky tape so they don’t fly a way. Also, when you removing sticky tapes you have to use cut with the blade.
Hi chef thnks for ur advice . Ive already done another batch of royal icing but this time more consistent and ive already made all the parts and it seems more solid now.. will assemble it during the day. Thanks again for this beautiful tutorial
Hi Chef, I just finished watching this tutorial. I have been wanting to watch it for a long time but find it difficult to watch the screen extended periods these days. I persevered and was blown away by your skilful execution of this task. I’m always in awe of you but I am going to give this a go for my French friends on Bastille day July 14. Hopefully the weather will be warm in the northern hemisphere of our world and my structure will dry nicely. Thank you so much for your excellent teaching methods.
Thanks Strudel Just make sure that all parts are very dry before assembling. Good luck . Don’t forget to send me a picture.
I will send you a picture Chef when I make this. I think it might be wise for me to have a practice run with piping. I haven’t
piped with royal icing for a long time, not since I discovered tempered chocolate 🙂 yum, yum! Thank you again x
If you want to use chocolate you can do so. 2 things: add alcohol to make the chocolate creamy. Remove from plastic as quick as you can remove to avoid curling up.
Thank you for the additional tips Chef, you are so kind. I’m going to try with royal icing first. I have plenty of time to practice between now and Bastille day! x
it very nice.. may i know ny what material is that made up off ??
Royal icing.
I got goosebumps looking at your work !! very impressive!!
May I please ask can I paint it ? I should paint it before it stack together or after ? With gel food colouring ?
Thanks a lot and sorry if I bothered you asking so many questions .. Because I know nothing about royal icing ….
I hope to heard from you soon <3
Regards ,
Sherlin
If you mix additional colour in the royal icing before piping may effect the strength. unless just a little. My recommendation is lightly air brush from distance after completely finished.
Chef Yener thank you very much for this fantastic tutorial. I have finished my PME RI course and have been falling around trying to decide what to make for my final project… I just found it! May I please ask how much you would price a tower of this size please? Thank you very much and Warm regards from Qatar.
Around 200 dollars. Thanks
I was sooooo excited to see this tutorial as I have been asked to make a Paris themed cake with the tower in mind. I had been racking my brain as to how to complete a tower when magically your tutorial appeared like a gift from the gods, so much so that I would make this cake just for the pleasure of it for no reason at all. I must ask though would you do the final piecing together at the venue or is it strong to be transported? Carefully.
Hi Noreen, I am glad to hear that this tutorial worked for you. Transportation should be no problem but with few considerations. Make sure you are not travelling on a bumpy road and use some kind of sponge or soft mat underneath the box to absorb any knockings. As you said this piece can be strong enough for transportation but CAREFULLY.
This is ammazing when is this tutorial out..cant wait!!!!
first release of next month.
I can’t wait to see this one as I am 100% parisienne, or as we say in French, “j’ai hâte “, merci!
Bonjour Chef !!
Oh my God, it’s amaziiiiing and i’m so proud for me and proud for your for this exact replica of the Eiffel Tower, je suis émerveillée !! We say in France when something or someone are great, ” j’ai des papillons pleins les yeux”, then, “i have full butterfly eyes”…I feel it’s a real honnor for french people to offer us this tower… Thanks you so much Mr Chef and I hope i read you soon
With all my great respect
Nora
woooo… For my mother. 75 old… Yes !!! I like !!!
Woooo… Pour ma mère. 75 ans… Oui !!! J”aime !!!
I love this is so interesting, I’m just wondering if it’s made of chocolate or pastiage?
Pastillage and Royal Icing
Thanks very much for this tutorial,very nice and so clear,I have a question,the Royal Icing and the pastillaje is the one that is in your recipes? and which one is better with fresh eggs or meringue powder? thanks so much. I would like to make it but smaller,shoud I reduce How much? it’s for a cake 7 inch,thanks again,and sorry for many questions.
Fresh egg white is sglightly better. You need to make 5 inch square base to fit on 7 inch round cake. The legs width is 4.5 inch. Print the plan accordingly . Thanks