Carousel Cake

Carousel Cake

Advanced
2 Days (After cake is layered and construction is ready)
RRP
$1300

Learn how to make a 2 tier cake with a revolving carousel topper!

In this tutorial, we are going to make a 2 tier cake with a rotating sugar carousel topper. I know it’s been done many times but as you know, I do not like to use moulds and cutters so hopefully my version of a carousel cake brings something new to the table and provides a special value for your learning experience. On the first day I will be focusing more on decorations, especially the carousel and on the second day I will assemble the cake and add more details. The cakes in this tutorial will be ready and coated so I will not be showing any layering, masking and coating of the cakes as I would like to focus more on the decorations and the carousel.

What you’ll learn…

  • Making a revolving carousel topper
  • Piping curved simple vintage chocolate ornaments
  • LED light installations
  • Garland Flower arrangements
  • Modelling horses
  • Making mini piped flowers with edible stems
  • Making drapes
  • Calculating distance and measurements with paper folding method
  • Smooth-edged heart piping

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.
Carousel Cake Course Material
This PDF document contains templates and guides to help you with this tutorial.

Track
Duration
Part 1
1:21:44
Introduction
1:26
The Plan, Tools & Materials
5:57
Recipes & Ingredients
3:39
Making the Pastillage Platforms
3:08
Making the Top Tier Side-wall
4:49
Making the Roof
5:57
Making the Pink Pastillage Details
5:06
Making the Centre Pillar
7:37
Cutting Windows into Pillar
3:58
Piping Hearts
4:15
Piping Flowers
6:23
Chocolate Piping Work
9:09
Deciding on Platform Holes
4:01
Making the Horses
12:47
Planning Base Decorations/Stems for Small Flowers
2:52
Part 2
1:32:17
The Plan
12:26
Covering the Carousel Posts
3:22
Airbrushing the Gold Parts
1:49
Finishing the Roof Decorations
2:05
Piping on the Centre Pillar
4:30
Assembling the Horses
8:58
Portioning the Horse Heads and Ears
5:44
Horse Blanket and Saddle
1:26
Main and Tail
7:58
Making Space for the Drapes
1:49
Making the Drapes
4:35
Padding the Lower Tier
2:09
Arranging Lower Tier Flowers
6:48
Bridging the Flower Gaps
3:48
Decorating the Lower Tier Top Edge
0:44
Placing the #1
2:46
Decorating the Turn Table
3:07
Assembling the Carousel - Part 1
8:08
Part 2 - Decorating the Roof
3:31
Part 3 - Adding the Horses
3:01
Final Thoughts
1:56
Total Duration
2:54:02

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)
  • Rolling pin (30cm long)
  • Powder shaker (Filled with starch)
  • Needle or pin (to pop air bubbles)
  • Perfections strips
  • Fondant smoother
Planning & Templates
  • Flipchart sheets (70cm x 50cm)
  • Semi transparent silicon baking sheets (70cm x 50cm)
  • White cellophane sheets (70cm x 50cm, on side matt)
  • Basic stationary (pencils, marker pens, ruler etc.)
  • Semi transparent plastic file separators
  • Plastic sleeves
Modelling & Shaping
  • Modelling tools
  • Plastic cutlery (knife, fork, spoon)
  • Hard pastry margarine/shortening
  • Oil cooking spray
Masking & Layering
  • Set of icing spatulas
  • Set of scrapers (hard and flexible)
Craft Knife Shop Online
Plastic Corner Strip
Used to protect the corner of a wall. After being modified to have a sharp end, this is one of Serdar's favourite tools.
PVC Pipe Shop Online
70mm - 75mm (diametre) by 20cm (length). For moulding centre post
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.
Styrofoam Block Shop Online
5cm (height) by 15cm by 15cm for holding horses
Skewers Shop Online
For 4 posts
Thin Cardboard
For moulding bended decorations
A thin card board like the ones that make a white cake box, a post card or a business card.
Cellophane Shop Online
Cake rings
20cm, 16cm (diametre)
Digital Scale
1g increments
Preferably with 1 gram increments.
heart shape cutter
2.5cm
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Water Spray Bottle
Cold Spray Shop Online
Drages
Gold, pink, violet
Gel Food Colours Shop Online
Gold luster
Mixed with alcohol to spray
Airbrush Set Shop Online
Star nozzle
3mm
Small Brush in Water
Ensure that brush bristles are not loose.
Recipes & Ingredients

See course material

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]

Rolled Fondant

2500g White
1300g Light Purple
500g Light Pink

A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.

2000g

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]

1000g
White, purple, light purple

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

1000g

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.

19 comments

  1. Isette Gonsalves says:

    Amazing tutorial. Explained everything in detail. God Bless you and your wonderful work.

  2. Juliet Kleinsmiede says:

    Please would you give the diameter of the base & top supporting board and the length of the threaded galvanised rod. Thanks ?

  3. Juliet Kleinsmiede says:

    What size is the rotating turntable please? The link is out of date but there are many options in Amazon. Thank you

    1. Serdar Yener says:

      Hi Juliet, anything 17 -18 cm diameter and 4-5 cm high will do the job. Make sure it can carry 1kg minimum and has 2 speed so that you can use the slow adjustment.

  4. Bettina Degenhardt says:

    This is amazing! You are the best cake Artist I’ve ever seen!

  5. andrea contreras says:

    estimados… los videos no estan en youtube por esa razon no puedo traducir al español….quisiera saber si hay alguna forma de traducir el video …gracias

  6. alba pena says:

    I love everything what you do

  7. alba pena says:

    Sorry sr, my flower does not look nicer like your, maybe I’m doing something wrong it does not hold the way you did

  8. alba pena says:

    Hello I would like to know when you are doing the lavender cream is butter cream or royal icing in power and what kind of liquind you are adding on

    1. Serdar Yener says:

      Royal icing . I am adding water

  9. Nav Gill says:

    Hey Sarder,
    What is the lights and music you used? Could you include a link please!

  10. MaitriSoneri says:

    Hi Sardar where is the link of that rotating small round stand I can’t find in download file or in material can u plz send me the link plz thanks

  11. Fabian says:

    Chef, could you make a tutorial showing the your way of constructing and stacking a cake in the future, so that we can better understand your methods? Thanks!

  12. Marti Thew says:

    After you spray your gold, do you spray with confectioner’s glaze to keep the gold from rubbing off and flaking? Or is there something better? Thank you!

    1. Serdar Yener says:

      No I do not spray anything. Just wait long enough before touch.

  13. C D says:

    Thank you Mr Yener, I’m so happy with the lesson.

  14. Lynette Galbraith says:

    Ablosultly brilliant sir your not just a baker of cakes your a true artist that creates things of beauty thank you

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