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.
Black and Gold Glam Cake Course Material
This PDF document contains an actual size blueprint of the cake and a guide to calculate the amount of cake needed.
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
Threaded rod with 10mm diametre (also known as M10).
Threaded Rod (12mm)
Used to roll dough (fondant, pastillage etc.) to an even thickness.
Stapler and ruler
Pencil, eraser, ruler, sharpener etc.
Silicon, 40cm by 30cm x 4
50cm by 70cm x 6, 16cm by 16cm x 20
Used to cut templates.
Thick Cardboard Cake Boards
12cm x 2mm thick, 30cm x 30cm square
7cm diametre by 20cm 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.
35cm by 35cm square, black
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
See guide in course material and tutorial
Recipes & Ingredients
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]
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]
125mm by 125mm by 125mm
250mm by 200mm by 200mm
75mm by 125mm by 125mm
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.
A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.
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
Peri Korkembai says:
January 24, 2018 at 12:36 am
Serdar Yener says:
January 25, 2018 at 10:20 am
marlyn antonio says:
November 4, 2017 at 6:48 am
Serdar Yener says:
November 4, 2017 at 3:40 pm
October 25, 2017 at 7:42 am
Serdar Yener says:
November 5, 2017 at 12:34 pm
Huang Chuanding says:
July 21, 2017 at 12:16 pm
July 18, 2017 at 4:21 pm
Serdar Yener says:
July 18, 2017 at 11:38 pm
July 10, 2017 at 3:47 am
July 5, 2017 at 4:19 pm
July 4, 2017 at 2:46 am
Hi, I wanted to make this cake for my uncles birthday, the number of servings is ok, approximately 80-100 guests, but I am wondering how to serve it, how to cut it to 100 pieces? Wont it be difficult?
After cutting ceremony. Two knifes in hot water, cut one big junky piece from cake and place on a chopping board, and portion the cake by using alternate knifes.
Hi chef, I live in Canada and what spray did you use to spray after
you make isomalt?
Dinkydoodle shell and shine . Thanks
hello, I can only look at the whole movie, not the individual sections, what do I have to change
Sorry for late reply. Please click on Lessons. Thanks
i payed it yesterdy but cant wach~！why dont you reply me？
I noticed you mentioned how you stick together the mudcakes but if someone wanted fruit cake would you use the same method of sticking them together if so what would you use?
I would bake the fruit cake in 5 cm heights. Between layers, I would use apricot jam with added pectin so will not be too soft or I would make a kind of pitted prune paste by blending with some added syrup and rum or brandy to achieve a creamy texture. On the side and top crumb coat with pure chocolate and twice thinly coat with firm ganache before fondant. Thanks
You are really my favourite Amazing teacher
Thank you So much for everything
Perfect! So many methods shared, and new techniques also. I especially love the flowers and can think of some great uses for these with different combinations. Thank you once more for your professional production and your wonderful giving attitude. Much appreciated. I think this is a really beautiful and balanced cake. 10/10.
Absolutely stunning. Thank you again…I have learned so much in this tutorial and you have solved my square cake dilemmas. I can’t wait to try piping Isomalt as I’ve been playing around with different ways of using it, but this is the first I’ve seen for this method and can already see many different practical uses for myself. The piped Isomalt decorations are absolutely fabulous. Thank you again for sharing your talent, practicalities, and beautiful designs.