Educational Value: This is a rating from 1 to 5 that we decide based on how much educational value we think this video tutorial provides. 5 being the most.4
Production Time: Approximately how long it will take to make this item. 3 days
Number of Servings: Approximately how many people this item will serve according to the size shown in the video. 70-100
RRP: This is our 'Recommended Retail Price'. In other words, this is approximately how much you could sell this item for. $600 - $800
Learn how to make a Baroque style glam wedding cake with isomalt decorations.
In this tutorial you will learn how to make a Baroque style glam wedding cake decorated with isomalt flowers. This cake is sure to impress your friends, family or customers with a visual impact. Serdar’s aim with this tutorial is to hopefully give you a couple more simple yet very effective tricks and ideas to add your repertoire. This Baroque style wedding cake is made completely by hand (no molds) and finally decorated with some Belle Epoque style transparent flowers and branches.
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.
Track
Duration
Part 1
1:48:04
Introduction
0:48
The Plan
4:45
Tools & Materials
4:54
Ingredients & Recipes
2:13
The Cake & Construction
16:51
Panel Coating the Second Tier - Part 1
8:33
Coating the Bottom Tier
8:16
Coating the Top Tier
9:58
Panel Coating the Second Tier - Part 2
11:20
Making the Baroque Style Decoration Plaques
22:14
Making the Border Decorations
7:48
Gold Spraying
9:38
Part 2
1:21:55
Assembling the Tiers
4:08
Attaching the Border Decorations
9:22
Preparing the Isomalt
4:15
Piping the Isomalt Branches
9:45
Making the Isomalt Flowers & Leaves
20:10
Assembling the Isomalt Decorations
27:02
Gold Trimming & Final Thoughts
4:59
Total Duration
3:10:00
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)
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.
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 .
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]
Cake
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.
Rolled Fondant
2kg black 1.2kg white
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
beautiful cake 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
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.
i payed it yesterdy but cant wach~！why dont you reply me？
beautiful cake
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
Amaizing
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.