In this tutorial, you will learn how to decorate a tiered cake with a waterfall.
In this tutorial, Serdar shows you how you can make a sugar waterfall that drops down over multiple tiers. Serdar also shows you how you can make a cake look like a landscape and how to create a marble texture with your fondant.
- 75mm (height) x 300mm (diametre) Round
- 75mm (height) x 250mm (diametre) Round
- 75mm (height) x 200mm (diametre) Round
2kg Ivory, 2kg White, 600g Light Blue
5 Ivory, 4 Dark Green, 4 Light Green
A very light and dry sugar coral that can be used as a filler or background material for many cake decorating purposes. This recipe is a simple microwaved technique which turns a basic pastillage piece in to dry sugar...[read more]
2 Cones of Ivory, 2 Cones of White
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]
Used for gluing. Some light milk colour, and some dark.
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normally I see you recommend a price to sale a cake , this one don’t show . can you please tell me . thanks
I absolutley love this tutorial! Just one question, what size cake board are you using?
Hi Jackie, for this cake you have to use 50 or 55 cm board and the long threaded screw has to be off the center so you have enough space for the swans. If you put the cake in the center without anything on board 3-inch free space is good . That means 15 cm larger than the cake is the norm. Thanks.
excuse me.I have buy this course recently.but the video is very pause! can you tell me whether I can see the course by other way?
Most probably your internet is not coping with HD speed. Please reduce your quality by clicking on HD button on lower right corner. Thanks
Absolutely beautiful,Loved this.Thank you so much for sharing your awesome talent
Beautiful thank you for sharing your skills, my question how would you pack + transport such a delicate cake without the waterfalls breaking
I did not packed , I just placed on flat surface and drive carefully. The sticks behind the the waterfalls is helps.
Hi Chef
Thank you once again for a great and very inspiring tutorial. Can you tell me who’s fondant do you use or do you make your own?
I do not choose any particular fondant for my daily use yet. I am in the process of endorsing a new brand in Australia which I really like it . You will be noticed in few months to come.
Absolutely beautiful, and inspiring. Thank you again for sharing your skills and techniques which must come from years of practice. We appreciate your total unselfishness.
Helle Chef,
This is so beatiful 🙂 Can you tell me what is the product you use to fix the chocolate please?
have a great day 🙂
If you mean what is the addition to chocolate to make it creamy. It is few drops of alcohol like gin,vodka or kirsch
God Bless you too Chef and thank you for yet another beautiful tutorial. x
Wasn’t thinking about needing to keep it cool! Thank you for answering.
As always, you give me the step by step directions that I so badly want, & need. I may never produce one like this, but I WILL use YOUR WAY of doing all the little things that most people take for granted. The way you make these rocks, are so inventive. Huge, yet light and airy. Thanks also for the little trick to produce the small rocks, that look so much more realistic than most one sees. Do you think it possible to use chocolate in place of the wood for the basic trees, since the greenery is so light? Like you did in the one with the chocolate fish? Once again, thank you for such an in depth tutorial.
Yes Bonnie It is possible to use chocolate for brunches . 3 things.. Little thicker…when you handling to place on a cake , it has to be cold … upper parts somewhere attached to cake like I did on lower one..