Cute Farm Animals Cake

Cute Farm Animals Cake

$280 - $320

Learn how to decorate a cake with these cute farm animals and a barn, all made with rolling fondant (modified). It will be sure to put some smiles on your children’s faces for their next birthday cake.

In this tutorial, you will learn to create an adorable farm scene with some cute animal figurines, a barn, some fences and some stepping stones.

You will also learn an easy and effective way to sculpt a cake into a landscape form as well as paint the surface of a cake with an airbrushed look, without an airbrush!

This tutorial comes with downloadable blueprints for a cow, a pig, a sheep, a chicken and a chick, all with measurements and weights to guide you.

This cake will be sure to impress your family and friends at your childs next birthday party!

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.
Templates For Cute Farm Animals Cake

This PDF document has 6 pages of templates to help you make this cute farm animals cake.

Page 1 has a side view and a top view of the cake, however, it is not true size and it is just to be used as a guide for arrangement of the elements. Page 2 can be used to cut out templates/stencils for the barn and the fences. The rest of the pages contain guides to create the animal figurines with exact weights and measurements.

The Plan
Shaping the Cake
Preparing the Parts of the Barn
Preparing the Leaves for the Tree
Painting the Barn Parts
Farm Animals Introduction
Making the Cow
Making the Sheep
Making the Pig
Making the Chicken
Making the Chicks
Coating the Cake
Making the Tree
Assembling the Barn, Trees & Fences
Giving the Animals Eyes
Arranging & Placing the Animals
Final Touches & Piping Work
Total Duration

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.

What you will need

  • 40cm Cake board covered with green material and plastic (cellophane)
  • Palette knife
  • Cling wrap
  • Pen knife
  • Set of knives
  • Plastic knife
  • Large rolling pin
  • Small rolling pin
  • Textured rolling pin (lines)
  • Wooden skewers
  • Starch (for dusting)
  • Dry & wet towels
  • Card board sheets
  • Plastic sheets (cellophane)
  • Brush
  • Sponge cubes
  • Scissors
  • Gloves
  • Small wire cutter
  • Scale (1g increments)
  • Modelling tools
  • Small plastic spoon
  • Styrofoam blocks (Approximately 10cm x 10cm x 5cm)
  • Round cutters (25mmØ, 12mmØ)
  • ‘Y’ shaped twig (15cm)
  • White chocolate (to glue)
  • Dark chocolate (to glue)
  • Small brush in a cup of water
  • Shortening
  • Spaghetti

Recipes & Ingredients


  • 2 x 250mmØ x 40-50mmH Baked sponge of choice
  • Each cake sliced into 2 and layered with filling of choice.
    We recommend 1000g of either chocolate ganache or butter cream for layering and masking.


  • 1000g Rolling Fondant
    • 100g Black
    • 100g Pink
    • 20g Brown
    • 50g Yellow
    • 50g Orange
    • 100g Red
    • White (rest)
  • 250g Icing Sugar (to harden rolling fondant)
  • 250g Royal Icing (for bushes and stepping stones)
  • 1 cup of breakfast cereal (2 hand fulls – any kind depending on preference)


  • 1000g Rolling Fondant
    – Light green colour
    – need approximately 800g


  • Top & front view drawings of cake for guidance
  • Images of finished cake
  • Pre-cut templates of barn, barn roof, bard door and fences
  • All references can be downloaded below


  • Have a wet and dry hand towels to clean knives, blades and cutters regularly to consistently achieve clean cuts. This will ensure clean smooth edges of the barn pieces. Also be sure to clean the table with your wet towel, and than the dry towel each time you are about to roll out any fondant. Use a bit of shortening or vegetable fat to prevent the fondant from sticking to the table.
  • This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.


  1. laura hurtado says:

    Hello Mr. Yeners I can’t download the patterns and Iam very excited to make the first cake for my grandchild please can you tell me how can I do it thanks

    1. Serdar Yener says:

      Make sure you have a free account at so the link works.

  2. kbit 013 says:

    Hello chef, the link of Reference Images are can’t download. please check.


    1. Serdar Yener says:

      Please check your membership status.

      1. kbit 013 says:

        Why chef?
        i already a Super Special Monthly Subscription, :/

        I just report a”
        Reference Images
        This zip file contains 3 images of the finished cake that can be used as reference.
        ” are missing file chef, plz have a look. not look my membership.

        Thank you.

  3. beebah Biscocho says:

    hi yeners. what fondant are you using? thanks..

  4. Lucia Graziano says:

    So…finally my pictures have been uploaded! What a great success this cake was! Thanks Yeners for the amazing tutorial. I had a couple of hiccups though and I think it was due to the tylose powder I used instead of the icing sugar to make the sugarpaste less soft. A lot of cracking once dry. Also the chocolate I used as glue didn’t set straight away but it took a looooong time to set so I decided to use a glue made with water and tylose powder which worked pretty well. In terms of filling I went for a chocolate ganache and followed the recipe you have on your website but it did set too hard once in the fridge. Any suggestion for next time? Thanks a million again for sharing your experience.

    1. Serdar Yener says:

      Thanks Lucia. please increase cream or reduce chocolate according to your expected softness.

      1. Giancarlo Fernan says:

        Hi! Chef how can i donwload this blue print..thank u

        1. Serkan Yener says:

          Hi Giancario, Thank you for your message. You need to either subscribe or purchase this tutorial individually to be able to download the course material. Thank you.

  5. Lucia Graziano says:

    Sorry, I didn’t explain myself properly. Once the cake is finished and it’s time to serve it, how do you suggest to cut it? On one side it will be extremely tall (mine is four layers where the barn sits). Apologies if my explanation still doesn’t make sense.

    1. Serdar Yener says:

      Hi Lucia Now I understand. If your cake is landscape looking one like a mountain. I would just cut one side of the cake all the way down and remove from the main cake and placed on a chopping board . Then portion the cake normally . Continue till all served. If your cake has distinguish layers i will remove decorations to keep or serve on plate . Then remove the top layer to chopping board . Then the next layer . continue till all served

  6. Lucia Graziano says:

    One more (silly) question…how do you cut this cake?!? Do I remove the top two layers and leave the bottom two layers uncovered (as they are not covered in fondant)? Thanks

    1. Serdar Yener says:

      Hi Lucia I would like to answer your question but I did not understand what you mean. Could you please ask again .

  7. Lucia Graziano says:

    Hi Yeners, how many people is this exact cake for?

    1. Serdar Yener says:

      20-25 i would say for decent size.

      1. Lucia Graziano says:

        That’s great, thanks!
        I’ll share a picture once it’s done.

  8. Pam Hart says:

    I made this for my grandson’s 1st birthday, and then transported it to Darwin in sections and put it together when I got there. . I am a novice at cake decorating and thanks to the detailed tutorial and easy to follow steps not to mention the online support from both Serkan and Serdar I could not have been more pleased with the result. I am so happy I stumbled across this website. Serdar thank you for sharing your incredible talent with us.

  9. Bolaji Docherty says:

    Thanks again, it was lovely following the tutorial. pls what type of colours do you use ? is it gel colours or liquid colours. how do you preserve your rolling fondant and pastilage if you have left over after making a cake. thanks

    1. Serdar Yener says:

      we are using powder colours by mixing with water first . You can also use gel colours, no problem . Keep pastillage in small plastic bags and air tight containers , in the fridge because gelatine will get mouldy in room temperature if it is not dry. Rolling fondant same way in room temperature. thanks.

  10. Ross Francis says:

    Hi Serkan, What colours are you using for the barn, etc? I was wondering if you have mixed up Queen brand colours for this purpose? Thanks in advance!

    1. Serdar Yener says:

      Yes queen colours is good . dilute with water

      1. Ross Francis says:

        Awesome! Thanks Again!

  11. rebecca westman says:

    With the rolling fondant, can I buy ready made and then add extra icing sugar or will this not work? I am only learning so I hope I don’t sound silly asking. Thanks

    1. Serkan Yener says:

      Hi Rebecca, Sure that should be fine 🙂

  12. Serkan Yener says:

    Hi Grisel, Thanks for all your kind words.
    The plastic is clear cellophane. We buy it in sheets from a supplier but but you can find it on ebay etc. It’s also available in a roll. Hope this was helpful. Thanks!

    1. Dr Asheena Batra says:

      hi,, but what is that coloured paper covering the board??

      1. Serdar Yener says:

        The board covered with velvet and covered again with celophane sheet to make sure the cake does not have contact with velvet.

        1. Dr Asheena Batra says:

          Gr8…. thanku for sharing such bful ideas

  13. Grisel Borgos says:

    Hi Yeners. I want to ask you. What type of plastic is the plastic you are using to cover your cake board with and make your piping bags with. I would like to try the same method your using to cover the board with material instead of fondant. I don’t really like using parchment bag for pipping royal icing. Thanks in advance. Is a great idea.

  14. Grisel Borgos says:

    I just can’t say it enough.. your so organized and clean. I love how you work. I have OCD LOL.

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