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.
3D Champagne Bottle Ice Bucket Cake Course Material
This PDF document contains a full size front view of the 3D Champagne Bottle & Ice Bucket Cake as well as a diagram for the construction, handle blueprints, bottle template, piping templates and the bottle labels which can be printed onto an edible transfer sheet.
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
Tools
- Rolling pins (large & small)
- Set of knives (In a tall bucket of hot water)
- Palette knives
- Plastic knife
- Oil spray
- Water spray
- Ruler
- Scissors
- Pizza cutter
- Hard shortening
- Set of round cutters
- Modelling tools
- Fondant Smoother
- Small brush in water
- Piping bag
- Star nozzle
- Chocolate cold spray
- Starch (for dusting)
- Air Brush
- Scrapers (firm & soft)
- Dry & wet towels
- Spanner
- A sharp tip pen knife
- Long pipe (to cut out the hole for the threaded rod)
- Pin (to poke air bubbles when coating)
- Container or bowl (to store mud cake trimmings)
- Small Chocolate Heater
- Small sheet of coloured cellophane
Materials
- 40cm Diametre (9mm thickness) Round cake board with a 10mm hole in the centre, covered with preferred colour fabric and plastic (cellophane).
Watch this tutorial on how to cover a cake board with fabric and cellophane.
- Cling wrap
- Sticky tape
- Wired ribbon for sash (50mm width)
- Dimensional fabric paint (for inscription on sash)
- Spaghetti sticks
- 40cm x 60cm Large PVC sheet
- Few corrugated card board sheets
- Few cellophane sheets (for piping bags)
- 20cm x 20cm Gold aluminium foil (for top of bottle)
- Long threaded rod (45cm long x 9mm diametre – for internal contruction)
- 2 x hexagonal nuts (for threaded rod)
- 2 x washers
- Printed edible labels for bottle
- All templates cut out and ready to use. (Download below)
- Reference images printed
Recipes
Dark Mud Cake (Ice Bucket)
- 3 x 50mm(H) by 200mm(D) round dark mud cakes (layered)
6 x 25mm by 200mm round sponge (400g each sponge – total 2400g of sponge)
300g Dark ganache per cake (total of 900g)
White Mud Cake (Bottle)
- 50mm(H) by 200mm(W) square white mud cake (layered)
2 x 25mm(H) by 200mm(W) square sponge (400g each sponge – total 800g of sponge)
300g White ganache
Other
- 70g Pastillage
- 1kg Dark ganache (for masking)
- 500g White ganache (for masking)
- Rolling fondant (White & Gray)
Ingredients
- White chocolate
- Dark chocolate
- Crushed isomalt
- Liquid colours (Black, green and yellow)
- Edible pearl dust
- Alcohol to mix with pearl dust (preferably clear like vodka or kirsch etc.)
- Small amount of vegetable oil
- Half a teaspoon of edible silver dust
Recommendations
- Watch the entire tutorial completely and take notes while comparing the tools list to what tools you have available to you.
- 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.
Hi there, I’m wondering what you are using for the chocolate skin that you are coating the cake with? Nowhere does it say chocolate nor that it’s Ganache and there isn’t anything in the recipes. Your answer is greatly needed ASAP!
Thank you so much for great tutorial. I have a question.if i don’t have a wooden board and galvanized rod ,can i use wooden dowelsor thick plastic dowels? And if yes ,how can i put the bottle with incline(like your bottle).i don’t want to put the bottle straight.is there any way?thanks
What size round cutters is used for the champaigne bottle ( to cut the rounds of white chocolate mud cake)? Thanks
I am making this cake for a party in a few months. I am having trouble finding the threaded rod in 9mm measurement. What will be the best rod size (in standard measurements ) that will adequately support this cake?
Thanks
Anything more than 5 mm will do. Thanks
Hi! I really enjoyed my first tutorial with you on the champagne bottle and bucket. I picked up some very useful tips too. Thank you! I’m planning to make this in the next few days.
Questions :
1) Is it ok to whip the choc ganache and add some Cointreau in it as well? Will the whipped ganache with the addition of Cointreau be firm enough for the bucket?
2) unfortunately, I can’t get a wooden board with a hole and also a galvanised rod where I am. I’m planning to use a Long stick and stick it all the way in for better support. Will this work to hold the bottle?
A1) Yes, whipped ganache with Cointreau, yamm.
A2) Wooden stick at liest 6mm thick is good. Make sure the cake is cold and has crust coat with chocolate.
HI…how to reduce the image size?
Play with your printing percentage. Thanks
I loved this tutorial. Lovely cake. Just wondering when you sprayed oil on the bottle will the taste of the cake be oily? Also I want to make this cake for my dad in New Zealand. So is it ok to take the liquid colours for the bottle in a spray bottle. Because I wont have access to a spray gun.
Hi Christina, I used those oil sprays years and never received any complain. It will not make the item taste oily . Thanks
Excellent tutorial as usual! Thanks!
OMG! This is just a work of art. Amazing!
Beautiful work,am making a cake bucket with a ciroc .wish my luck
Thank u
Love this tutorial, I cannot stop see every one you have of tutorials, I cannot wait for Frozen
Thank you.
Rocio.
Hi, I love the tutorial , I have question, as I can not use vodka to mix with choclate to make it into piping consistency, is there other solution please
Just water please . thanks
Hello
Last time I put water into chocolate – it seized!!! Why would this not?
Hi there! That was such a beautiful cake. The bottle was so realistic. Fantastic. Thank you. I just wanted to mention that there is a product called confectioners glaze that will give you the shine of the oil and still dry to the touch. I hope that this tip helps. Blessings.
Hi Chef Yenne, your work is so amazing, it’s an artwork not only a cake. May I ask a question about a tool in your list
What is chocolate cold spray and its effects ? Thank you
Hi Trang, It’s basically just compressed air in a can and is used to cool down the chocolate faster. Thanks
Hi Chef Yena, your work is amazing. May I ask you which colours you use(is it have to be airbrush colours or I can use any just add little bit of water)
Hi Galyna, yes you can use any liquid colour as long water soluble. I am not sure about gel colours. I don’t buy special air brush colours . I use powder colours with water . Make sure they melt completely. Thanks
Thanks Chef Yena. I will try powder colours with water too
Just watched in amazement! Learned so much about airbrushing techniques. Chef Yener, thank you. x
Hi Chef Yener. May I ask you what kind or type chocolate you use to make your chocolate ganache, and where can I but it please?I will like to buy whole sale. Thanks in advance. Great class like always.
I am using EBONY from Cadbury and SNOWCAP from Nestle . They are quality non-tempering compound chocolate.
Your work is be beautiful, I can’t wait to see this
I can not wait to see this, your work is outstanding!
cant wait
can’t wait for this one I think your work is impeccable and beautiful
Can’t wait to get it.