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 Christmas Candle Cake Course Material
This PDF document contains templates and guides to help you with this tutorial.
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
Cutting & Slicing
- Set of knives
- Craft knife
- Pizza cutter
- Box cutter
- Set of scissors
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
Masking & Layering
- Set of icing spatulas
- Set of scrapers (hard and flexible)
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Small Brush in Water
Ensure that brush bristles are not loose.
Often used to create pillars between cake tiers. Can also be used within the cake to provide extra internal support. Serdar often uses a PVC pipe to roll fondant.
Silver luster
Mixed with alcohol for air brush
5 cm Plastic bell
As mould
Silicon mat
for sugar work
6 x 20cm long by 2mm thick
9mm thick by 40cm Round Covered with blue velvet and protected with Cellophane
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 .
30cm + 3 nuts
Threaded rod with 10mm diametre (also known as M10).
4cm thick by 30cm long
Often used to create pillars between cake tiers. Can also be used within the cake to provide extra internal support. Serdar often uses a PVC pipe to roll fondant.
Recipes & Ingredients
1500g for 3 x 50mm high by 150mm diametre round cake
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]
1500g for 3 x 50mm high by 150mm diametre round cake
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]
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]
600g for crust coat and gluing
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
A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.
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 and...
[read more]
200g (4 actions of 50g each)
Isomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-like physical properties. It has only a small impact on blood sugar levels and does not promote tooth decay, i.e. is tooth-friendly. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason. Source:
https://en.wikipedia.org/wiki/Isomalt
White vinegar
10g (4 actions of 1 tea spoon each)
Royal icing is a hard white icing, made from egg white and icing sugar (mix or pure). A little addition of an acidic substance like lemon juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]
I tried Making the Isomalt Christmas Balls but they got hard right away and after several tries, I had to use a heat lamp. That worked better but need to try many more times. I hope by next year I will be better, but the cake came out great. Thanks!
Bonjour
Super tutoriel merci Excellent professeur
Pourriez-vous me dire à combien de degré Celsius vous fondez l’isomalt je suis francophone et je ne comprends pas tout l’anglais parle
Et aussi la hauteur de la bougie
Merci de votre réponse
Cordialement
Patricia
I did a trial isomol ball making it kept creating hole and was taking a long time to harden and the the ball collapsed.
You start too early inflate. Work in front of a fan to cool faster.
Me gustaría que sus videos tuvieran l opción de poder poner traductor en español. Seria grandioso si fuera así. Es muy necesario poder tener esa opción. Gracias tu trabajo es maravilloso
I did a trial isomol ball making it kept creating hole and was taking a long time to harden and the the ball colapsed.