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.
Bodyboarder Cake Course Material
This PDF document contains templates and guides to help you with this tutorial.
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
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
Masking & Layering
- Set of icing spatulas
- Set of scrapers (hard and flexible)
Modelling & Shaping
- Modelling tools
- Plastic cutlery (knife, fork, spoon)
- Hard pastry margarine/shortening
- Oil cooking spray
Cutting & Slicing
- Set of knives
- Craft knife
- Pizza cutter
- Box cutter
- Set of scissors
Oil Cooking Spray
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Hot Glue gun stick
7mm thick
Recipes & Ingredients
1600g
A moist and rich white chocolate mud cake aerated with baking powder and soda bicarbonate. A very milky and dense mud cake which contains a lot…
1kg
White 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…
800g white150g yellow
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…
Gum paste
100g skin colour20g red150g black
250g
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…
White Chocolate (Compound)
250g
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as…
Absolutely fantastic, Serdar. I love it. You make things look so easy! Thank you for this great tutorial.
This is completely amazing. you inspire me alot Seder and I can’t seem to thank you less. I hope to be a world class pastry chef were I would dedicate my center pieces to you. I love what you do,keep it up.
Wisdom from Nigeria!