Eiffel Tower Cake Topper

Eiffel Tower Cake Topper


Learn how to make an sugar Eiffel Tower Cake Topper with highly accurate proportions!

Bonjour! Learn how to create this 1:500 scaled down Eiffel tower cake topper with realistic proportions. Serdar will first walk you through the process of creating accurate blueprints and templates from an image of the Eiffel tower. Then you will learn how to prepare all the different parts of the tower and finally assemble it all on the cake. The techniques learned in this tutorial can be applied to many other scenarios and objects.

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.

Introduction & Planning
Tools Materials, Recipes & Ingredients
Piping the Sides - Bottom Level
Piping the Sides - Second Level
Piping the Sides - Third & Fourth Levels
Peparing the Pastillage Parts
Joining the Sides - First Level
Joining the Sides - Second Level
Joining the Sides - Third & Fourth Levels
Assembling the Eiffel Tower - First Level
Assembling the Eiffel Tower - Second Level
Assembling the Eiffel Tower - Third Level
Assembling the Top of the Tower
Final Decorative Piping Work
Final Thoughts
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. 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 Watch Tutorial
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 Shop Online
For piping cones
Set of Knives Shop Online
Rolling Pins Shop Online
Preferably with no scratches or dents.
Set of Scissors Shop Online
Round Cutter Set Shop Online
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 Wikipedia


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 form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.


  1. Paige Stinson says:

    Hello Chef. I was wondering if I can use already made royal icing?
    Also, can I use gumpaste instead of pastillage?

    1. Serdar Yener says:

      You can use ready-made royal icing but not gum paste.

  2. Laura Ramirez says:

    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?

  3. Thong Setha says:

    Hello Chef, i was wondering where can i find the Royal Icing Recipe in lessons ?

    1. Thong Setha says:

      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.

      1. Serdar Yener says:

        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.

  4. Oleg Vg says:

    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

    1. Serdar Yener says:

      Use A4 size page sleeves and add a little extra egg white into your royal icing so it dry harder.

      1. Oleg Vg says:

        Thank you for your reply
        Your recommendation is more fresh or powder eggs?

  5. ThejaIdris says:

    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!!

  6. Rachel777 says:

    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

    1. Serdar Yener says:

      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.

      1. Rachel777 says:

        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

  7. Strudel says:

    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.

    1. Serdar Yener says:

      Thanks Strudel Just make sure that all parts are very dry before assembling. Good luck . Don’t forget to send me a picture.

      1. Strudel says:

        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

        1. Serdar Yener says:

          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.

          1. Strudel says:

            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

  8. arundathi aru says:

    it very nice.. may i know ny what material is that made up off ??

    1. Serdar Yener says:

      Royal icing.

  9. Hing Sherlin says:

    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 ,

    1. Serdar Yener says:

      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.

  10. Maria Stubbs says:

    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.

    1. Serdar Yener says:

      Around 200 dollars. Thanks

  11. Noreen Abel says:

    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.

    1. Serdar Yener says:

      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.

  12. Pauline Dawkins says:

    This is ammazing when is this tutorial out..cant wait!!!!

    1. Serdar Yener says:

      first release of next month.

  13. Rebecca Pegg says:

    I can’t wait to see this one as I am 100% parisienne, or as we say in French, “j’ai hâte “, merci!

  14. LAHCENE Nora says:

    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

  15. Morneau Richard says:

    woooo… For my mother. 75 old… Yes !!! I like !!!
    Woooo… Pour ma mère. 75 ans… Oui !!! J”aime !!!

  16. Manya Unusyan says:

    I love this is so interesting, I’m just wondering if it’s made of chocolate or pastiage?

    1. Serdar Yener says:

      Pastillage and Royal Icing

      1. Finita says:

        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.

        1. Serdar Yener says:

          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

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Member's Projects

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

The Eiffel TowerIMG_3804My first project‘Rough’ Eifel tower;-)NiceMy second pipingDoris AustriaDoris AustriaOliver Faessler" data-authorname="Oliver Faessler" data-authorlink="https://www.yenersway.com/author/oliverfaessler/">Oliver Faessler" data-authorname="Oliver Faessler" data-authorlink="https://www.yenersway.com/author/oliverfaessler/">Oliver Faessler" data-authorname="Oliver Faessler" data-authorlink="https://www.yenersway.com/author/oliverfaessler/">
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