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
Preferably with no scratches or dents.
Starch
Preferably with small holes.
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Minimum of 8 pieces recommended.
Hand Towels
Ensure fibers are not loose.
450mm (diametre) Round (9mm thick), covered in gold material.
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 .
Wooden Base
150mm (diametre) Round laminated with white cardboard
Glass Tube
10cm (diametre) x 30cm (height)
Great to add an extra wow effect to your cakes, this light can be placed underwater and controlled with a remote control.
12 Acrylic Chandelier Pendants
Rainbow dust, metallic light gold, brown, yellow
Recipes & Ingredients
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]
Cake (first tier)
125mm (height) x 250mm (diametre)
5 x 600g mud cake sponge.
Cake (second tier)
50mm (height) x 200mm (diametre)
2 x 400g mud cake sponge.
Cake (third tier)
100mm (height) x 150mm (diametre)
4 x 250g mud cake sponge.
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]
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 white, 400g 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]
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.
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.