3D Champagne Bottle Ice Bucket Cake

Intermediate
RRP
$480 - $530

In this tutorial, you will learn how to make a cake that is a champagne bottle in an ice bucket. This tutorial covers a number of different tips & tricks to achieve realistic results as Yener discusses isomalt, edible printing and ornamental piping techniques.

Learn to make a realistic champagne bottle in a bucket of ice…an excellent choice for your next celebration! Yener will show you a couple of different methods to achieve realistic crushed ice, discuss edible printing and more!

This tutorial comes with actual size blueprints for the front view, templates for the cakes, guides for the handles and piping work as well as printable labels for the bottle. If you don’t have the possibilities to print edible images yourself, you should be able to find a local supplier to have them printed for you.

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.

Track
Duration
Part 1
1:24:36
The Plan
9:17
Tools & Materials
3:34
Making the Handles
7:57
Shaping the Ice Bucket
26:30
Internal Construction
12:42
Shaping the Bottle
23:27
Part 2
1:27:03
Coating the Bottle
10:15
Airbrushing the Bottle
9:10
Coating the Ice Bucket
12:23
Attaching the Handles
5:08
Pearling the ice Bucket
19:04
Ornamental Piping Work
17:49
The Crushed Ice
6:27
Final Touches
6:33
Total Duration
2:51:39

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.

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