Bodyboarder Cake

Advanced
RRP
$250 - $280

Learn how to make a cake with a bodyboarder riding a wave.

In this tutorial, you will learn how to make a cake with a bodyboarder riding a wave! Serdar will show you how you can make a realistic looking wave out of pastillage as well as how to model a bodyboarder.

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.

Track
Duration
Introduction
0:54
Tools, Materials, Ingredients & Recipes
4:05
Making the Wave
7:55
Wave Template and Making the Bodyboard
5:53
Making the Torso and Shoulders
5:29
Making the Head
16:07
Making the Wet Suit Stripes
2:49
Checking if the Wave is Dry
0:37
DAY 2 - Gluing the Wave on the Cake
2:41
Royal Icing the Wave Joins
1:46
Airbrushing the Hair
3:39
Hair and Bodyboard Lines
3:38
Drawing the Face Details
1:30
Placing the Bodyboarder on the Wave
4:19
Making the Arms
9:30
Final Thoughts
8:55
Total Duration
1:21:09

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 Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Water Spray Bottle
Airbrush Set Shop Online
Gel Food Colours Shop Online
Set of Scissors Shop Online
Box Cutter Shop Online
Hot Glue gun stick
7mm thick
Cellophane Shop Online
Sticky Tape Shop Online
Styrofoam Block Shop Online
Skewers Shop Online
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 of chocolate. It’s a perfect choice for many reasons.


It’s...[read more]

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 things possible. A benefit of white chocolate ganache is that...[read more]

800g white
150g 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 paste, pastillage dries much quicker and stronger. Made with gelatine, water...[read more]

Gum paste

100g skin colour
20g red
150g 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 juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]

White Chocolate (Compound) Wikipedia

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 it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.

2 Comments

  • 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!

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