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.
Earth Day Bonsai Tree Cake Course Material
This PDF document contains actual size templates for the two tree houses and the bonsai pot's wooden frames, as well as an actual size blueprint of the entire cake to be used as a guide for the tree.
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
Pizza Cutter
Preferably large, stable and sharp.
Fly Screen Rubber Roller
This is a tool that is used when replacing the mesh of a fly screen door. It is used to push the rubber between the gap to hold the mesh in place.
Rolling Pins
Preferably with no scratches or dents.
Compass
For drawing circles.
Needle or Pin
Serdar often uses a needle or a pin to remove air bubbles from underneath the fondant when coating a cake. They can also be used to pick up very small objects when decorating.
Hand Towels
Ensure fibers are not loose.
Small Sponge
For painting.
Oil Cooking Spray
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Powder Shaker
Starch
Preferably with small holes.
Latex Disposable Gloves
Disposable food safe thin latex gloves.
Aluminium Foil
Thicker is preferred.
Cake Board
45cm Round (9mm thick) - Coated with brown 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 .
Threaded Rod (10mm)
20cm long
Threaded rod with 10mm diametre (also known as M10).
Straws
Large (10mm diametre)
Recipes & Ingredients
3 x 600g (250mm diametre, 25mm thick)
200g extra for sponge cubes.
Please watch tutorial for more details.
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…
1100g (700g for layering between mud cake sponge, 400g for masking).
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…
2350g ivory,
500g forest green (200g left),
100g dark brown,
900g blue (340 left),
500g grey (300 left)
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…
150g
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…
Pastry Margarine
Hard
This hard margarine is a type of vegetable shortening used to make puff pastry and other pastries. While you might find a similar product from a…
Dark Chocolate (Compound)
400g (for skin and gluing)
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…
White Chocolate (Compound)
A small amount.
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…
Hi. To cover the cake do you use fondant or pastillage?
Fondant to cover the cake . Pastillage fro decorations
Thank you.
Serdar, Hi! Yesterday I watched your master class on creating a cake “bonsai”. The beauty of all your cakes is the wealth of your soul, the purity of thoughts and imagination. I wish you long creative years, health, family well-being. Many thanks from me-Galina
Thank you , same tou you.
Serdar, Hi! Yesterday I watched your master class on creating a cake “bonsai”. C’est formidable! The beauty of all your cakes, it is the wealth of your soul, the purity of thoughts and imagination. I wish you long creative years, health, family well-being. Many thanks from me – Galina from Russia.
“Bonsai.” It’s beautiful.
I’m sorry, “when I use Gumpaste instead of Pastillage” :))) That was the first thing I wanted to write 🙂
Dear Yener,
fantastic cake! Thank you so much for thus Tutorial! I have a question.
My pastillage isn’t completed for second attempt,
when I use Pastillage instead of Gum Paste, will succeed that?
Thank you for tour answer, Ani
Another FANTASTIC work of art! You are so amazing and so very, VERY clever! I learn so much from every one of your videos! You think of EVERYTHING!
Hi
I have a quick question about the cake board the cake is sat on the one you use as a guide to carve the cake.
The size of it is it the same size as the template on the print out A or is it slightly smaller?
I’ve watched the video but you don’t mention a size.
I want to use the right size as worried if I use template A if it’s to big once it’s ganached and iced it will be to big for the pastillage cut out A.
Hope that makes sense.
This is my 1st tutorial with you and I’m loving the way it’s all put together.
Will be buying more after I’ve played around with this one.
Keep up the good work.
Marc
Yes, Marcus, It makes sense the board underneath the cake should 1 cm less so it will be just right after ganache and fondant coating. Sorry I missed that.
Hi, loving the tutorial, thank you and what an amazing work of art! Quick question please. If using buttercream to crumb coat can I use white chocolate to seal it? I would like to make it without ganache in the cake if it’s possible??? Thank you
Yes, it is possible but after chocolate, you have to coat the cake with thin buttercream again.
Fantastic! How many people does this cake serve? (if, of course, we decide to cut it)
30 portion is quite possible. Thanks
Amazing. Thank you Chef Yeners
Simply WOW!
What an amazingly artistic creation.
Remember too to avoid any products that contain palm oil. Everything we do impacts the planet, let’s choose to do the things that benefit it and its inhabitants.
Thanks for sharing another wonderful cake Serdar.
Stunning
Beautiful!
This is just beautiful! And speaking of earth day, we as cake decorators have our work cut out regarding recycling and protecting this planet. There is so much waste and pollution related to what we do specially using oil-based plastic piping bags and throwing them in the trash after.
I am looking forward to this one! It looks gorgeous!