Learn how to make a bling bling themed wedding cake.
In this tutorial, Serdar shows you some special techniques to create a 3 tier cake with a large glass pillar that includes a light within it. Surrounded by dangling acrylic/crystal pendants to add that bling effect. You will learn how to indent a vertical ribbed pattern to the surface of a cake as well as how to make a simple initial topper. This tutorial also shows you how you can add a beautiful stencilling decoration to the side of a cake.
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...[read more]
125mm (height) x 250mm (diametre)
5 x 600g mud cake sponge.
50mm (height) x 200mm (diametre)
2 x 400g mud cake sponge.
100mm (height) x 150mm (diametre)
4 x 250g mud cake sponge.
3kg
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]
1.5kg (for skin coat)
2kg white, 400g light brown
300g light brown
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]
100g - For gluing
You must be logged in to post a comment.
2.67K Views2 Comments9 Likes Reviews
Learn how to make a cake with a bodyboarder riding a wave.
10.16K Views13 Comments30 Likes Reviews
Learn how to make a 2 tier cake with a revolving carousel topper!
4.81K Views1 Comments14 Likes Reviews
Learn how to make a cake inspired by a monument.
7.45K Views4 Comments30 Likes Reviews
Learn how to make a graduation cake consisting of two thick antique books, a scroll, a quill pen and a graduation hat!
11.39K Views7 Comments56 Likes Reviews
In this tutorial, you will learn how to create and assemble a spiralling staircase around a single pillar.
Thank you Mr. Yener for this AMAZING lesson
Your honesty in explanation is more amazing than the lesson itself
Thank you
Hi chef .it’s not possible to give us the recipe for fondant ???? And if it contain gelatine or no .thanks
WOW! A truly stunning cake! As a cake designer and a teacher you are superb! Thank you
WOW! A truly stunning cake! As a cake designer and a teacher you are superb! Thank you x
thank you for another great tutorial. Can you tell me where you can buy your fondant
We are working on finishing web site soon. If you are in Australia you can order . We will send an e mail for more info.
thank you very much for your response, I inhabit the France
hello, where to find the glass tube, and you sell your sugar paste ??
super tutoreil
E bay ( open end glass cylinder) We are working on finishing web site soon. If you are in Australia you can order . We will send an e mail for more info to all members soon.
thank you very much for your response, I inhabit the France
thank you a lot chef ,you are the best ,god bless you
Thank you, you are all very welcome.
Thank you Chef Yener for another amazing wedding cake tutorial. Enjoyed learning your simple DIY techniques. God bless the work of your hands.
So many techniques and processes in this one. Thank you again for sharing your hard-earned knowledge and skills. Love your cake, your backdrop and your music. Well done, you are the best.
Oh my God .we still waiting waiting waiting .took more than 15 days .when it will show up .very impatient to see it .thanks please post it as soon as possible .we waited a lot
Hi Amel, We have just relocated our studio. Moving and settling took some time and caused the delay. Sorry for that. You will have it before the month over. Thanks for your patience.
Truly Elegant! I am eagerly waiting to see this tutorial and so excited to learn great and new skills from Chef Yeners. Thank you:)
So excited to learn new technique
can’t wait to learn new skill
I am so excited I love this cake.