Gazebo and Doves Wedding Cake

Gazebo and Doves Wedding Cake

Intermediate
RRP
$600 - $800

Learn how to make and decorate a cake with a beautiful sugar gazebo cake topper surrounded by doves.

Learn how to make this beautiful romantic wedding cake with a gazebo topper and a cascade of flying dove couples.

This tutorial covers a number of different techniques that are unique to this cake. A special way to pipe on a curved vertical surface to create floating elements as well as easy ways to make natural and realistic looking doves. You will also see how Serdar arranges and composes the different elements to make everything more aesthetically pleasing. With a few minor alterations, the gazebo could be modified to become a bird cage.

This course comes with a 9 page PDF of templates and guides to help you re-create it.

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.
Gazebo & Doves Wedding Cake Course Material
This PDF contains a side view blueprint of the entire cake, templates for the dove wings, gazebo walls, base & roof, and guides for making the dove bodies and piping on the base, cake and gazebo.

Track
Duration
Part 1
1:30:55
The Plan
18:43
The Templates
13:47
Tools & Materials
5:24
Recipes & Ingredients
1:49
Making the Dove Wings
11:41
Making the Gazebo's Pillars
7:09
Making the Wind Gusts
4:03
Making the Gazebo's Base, Roof & Dome
6:58
Making the Gazebo's Walls
19:45
Part 2
1:32:44
Making the Dove Bodies
10:49
Attaching the Dove Wings
10:18
Assembling the Gazebo
16:24
Decorative & Piping Work
16:03
Decorating the Base
10:57
Attaching the Doves
27:56
Total Duration
3:03:39

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
Tools
  • Rolling pins (large & small)
  • Set of knives (In a tall bucket of hot water)
  • Palette knives
  • Scissors
  • Plastic knife
  • Oil spray
  • Water spray
  • Set of rulers
  • 135mm Round cutter/ring
  • 40mm Round cutter
  • 40mm Heart cutter/ring
  • 17mm Heart cutter (up to 20mm ok)
  • Hollow pen tip (5mm/2mm)
  • 2 pencils
  • Hard shortening
  • Fondant Smoother
  • Small brush in water
  • Small brush in egg white
  • Chocolate cold spray
  • Sticky tape
  • Small piping bags
  • Dry & wet towels
  • A sharp tip pen knife
  • Pin (to poke air bubbles when coating)
  • Small Chocolate Heater
  • Small sheet of plastic
Materials
  • 40cm Diametre (9mm thickness) Round cake board, covered with preferred colour fabric and plastic (cellophane).
    Watch this tutorial on how to cover a cake board with fabric and cellophane.
  • 30cm by 30cm Corrugated PVC roof
  • 50mm Satin ribbon (white)
  • 40mm Satin ribbon (white)
  • Lollipop/cake pop sticks
  • Few small cellophane sheets (for piping bags)
  • 7cm Wide cellophane strips
  • Few corrugated card board sheets
  • All templates cut out and ready to use. (Download under ‘Overview’ tab)
Recipes
2 Tier layered cake
  • Bottom tier: 100mm/4″(height) by 250mm/10″(diametre) round
  • Bottom tier: 75mm/3″(height) by 200mm/8″(diametre) round
Ingredients
  • White chocolate
  • Round white lollies (mints)
  • Small heart shaped lollies
Recommendations
  • Watch the entire tutorial completely and take notes while comparing the tools list to what tools you have available to you.
  • If you need to bake, please do it one day before.
  • Have a wet and dry hand towels to clean knives, blades and cutters regularly to consistently achieve clean cuts. 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.

44 comments

  1. Kanchan Makhija says:

    Dear Sir,

    I am in the process of making this cake but unfortunately the pastillage pillars are breaking when i try to place the upper part of the gazebo on top of them, they somehow can’t sustain the weight of the gazebo.

    Please Help.

    1. Serdar Yener says:

      The solution of that is wrapping rolled Pastillage around the wooden skewers. Sorry to hear that. If you have the pastillage getting quickly dry to work with , add some water and knead before shaping. Thanks

  2. riki_ysl says:

    Hello Mr. Yener, this cake is so beautiful !
    However I’m not sure if the website has an issue. When I was watching it, it was stuck very often. It’s not something the internet is slow, and waiting to load. It completely stops loading (I tested for 30 min) . I need to move the bar back and forth to “kick” it going, or refresh the page. I tried 2 computers (Windows 10 Google Chrome and Mac book) and it has the same symptom. I was practising when watching so my hands are dirty. It’s annoying to be interrupted. Is this a known issue? How can the video plays smoothly?

    Thanks a lot for your comment.

  3. Naomi Fukuda says:

    Hi Mr Yener….what can i use for dries the wings instead of the plastic piece of roof that you are using? I will Thank you a lot for your help…:)

    1. Serdar Yener says:

      Just the side of domestic oven tray will be good because the sides are 45 degree slanting.

  4. Shirlene de Zilwa says:

    This is absolutely stunning; thanks for your clear and precise instructions! One question – will these birds that are attached to the lollipop sticks that are placed at the edges be secure when inserted into CAKE?

  5. Shalini Thum says:

    Thank you sir, for such a great class, you are my inspiration !

  6. jenny MARX says:

    wanted this as a birthday cake topper so made the birds all different colours
    and will also change the heart shape to more abstract design, am looking forward
    to putting it all together. discovered kremelta (vegetable fat) works really well with
    the pastilliage , thanks for sharing

  7. michelle armstrong says:

    I would love to make this for my wedding cake but i am having trouble getting the correct size cutters especially the large round cutter and the small heart can you help please.

    1. Serdar Yener says:

      Hi Michelle For the small heart shape cutter Try to use little smaller or little larger if you don’t have the exact size. For the large round cutter; if you mean the one on the fascia, don’t use larger, that make the whole stripe weaker to lift. I tell you what i do if i don’t find the right size of cutters I look for something like pipe or tube that I can use as cutter or I take a flat metal stripe and I bend to the shape I want.

  8. lora nakova says:

    Hello, i did not see all of the videos of the lessons

  9. Peigi Medden says:

    I am so glad I´ve found your page. Your work is incredible and stunning. Can´t await to start working with this tutorial.
    Thank you for sharing your talent with us, blessed be!

    Just to be sure (novice) – for how long is pastillage life utility?

    1. Serdar Yener says:

      I can answer this question easily but I would like you to read this first please . If you have still questions please ask. thanks
      http://www.yenersway.com/blog/tips-tricks/how-to-handle-and-work-with-pastillage/

      1. Peigi Medden says:

        Thank you so much for answering so soon! 🙂
        I´ve read it and got a lot of new informations. Thanks that for.
        Unfortunately my answer is not answered 100%.
        I know now how to handle, if I need it a little bit longer than 1 week.
        But how long is pastillage storeable in fridge? I mean, I am still at the beginning. So I need it not so often.
        Is it storeable for a few weeks, or about 1/2 year? That´s what I originally wanted to know.
        Thanks.

        1. Serdar Yener says:

          Hi Peigi you can store pastillage in air tight bag and container.
          room temp about a week
          in the fridge 3 month +
          in the freezer years
          good luck

  10. Bolaji Docherty says:

    Thank you so much sir, this is just amazing. pls what is the difference between rolling foundant and pastilage.

    1. Serdar Yener says:

      rolling fondant contains fat that does not allow the paste completely dry so you can slice cake which coated with it. pastillage does not contain fat it contains gelatine so the pieces produced with it get complitly dry which allows to produce large and high cake toppers etc. thanks

  11. Strudel says:

    A meditative piece of work. So beautiful, thank you Chef Yener for making this tutorial. Wishing you peace, love and longevity!

  12. liz martin says:

    I also wish you love and peace, you are amazing

  13. Ljiljana Bakula says:

    Perfectly!!!

  14. Janet Opper says:

    I can’t wait to see this one. Your work is just wonderful.

  15. William Cochran says:

    Your tutorials are a gift for a novice like me. I will purchase this tutorial when it becomes available. THANK YOU YENERSWAY ! I ‘m so grateful that you choose to share your talents with me.

  16. CATHY DAVIS says:

    That is great! I can’t wait!

  17. CATHY DAVIS says:

    I was so hoping you would do this one! Hope it’s soon, I love all your work so I know it will be great!

    1. Serdar Yener says:

      According to our plan, the Gazebo will be published next month. Thanks

  18. Candy Melts says:

    Fingers crossed that you will do this tutorial for us I can not wait to see more of your amazing talented work!

  19. Sandra Pointer says:

    Hope this is coming soon. Would love it for a wedding cake I have coming in two months.

  20. betty broderick says:

    Beautiful work

  21. Elisabetta Morandi says:

    I hope this is coming soon! I love the birds, they look so alive. Thanks for making this!

  22. Beverley Hari says:

    Beautiful – look forward to it!

  23. paula firth says:

    This is one gorgeous cake, think i’ve fallen in love lol,, would love to learn how to make the birds and gazebo.

  24. shazia rizvi says:

    love to have a tutorial for this:)

  25. Gail Swain says:

    Love this

  26. Cheryl Shimpf says:

    I would LOOOOOVE to be taught how to do this exceptional,exquiste cake,can’t wait till you share your talent once agin, you make it look so easy xxxx

  27. Sandra Frearson says:

    This is definitely one I would be interested in xxxxxxxxx

  28. Grisel Borgos says:

    Yeners I will like to see a wedding cake in process, like this one. I like. So beautiful!

  29. maureen tremour says:

    I really love to see you make this stunning cake.

  30. Tracy Karp says:

    Oh I want to make that!

  31. Candy Melts says:

    Beautiful and elegant!

  32. Grisel Borgos says:

    I would really love to see you make this stunning cake.

  33. Tracy SAPIENZA says:

    Cannot wait to see this tutorial.

  34. domitilla romana says:

    It’s so romantic …. Classic but modern !

  35. Norma Deleon says:

    I really really!!!! Would love to learn how to make this Gazebo for a wedding cake I hope that you can make this tutorial very soon. Thank you

    1. Serkan Yener says:

      Hi Norma, Unless we personally decide to, we will be doing tutorials in the roadmap based on popularity from the community, so don’t forget to hit the ‘Like’ button 🙂 Its located in the top right of this page. This Gazebo cake is one that we will definitely do eventually. Thanks

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