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.
Graduation Cake Course Material
This PDF document contains templates and guides to help you with this tutorial.
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
Cutting & Slicing
- Set of knives
- Craft knife
- Pizza cutter
- Box cutter
- Set of scissors
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)
Oil Cooking Spray
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
threaded rod
15mm thick 20cm long
Gold cord
4mm thick 1 mt long
Pizza Cutter
Preferably large, stable and sharp.
Silicon holds
for sugar lace
Cake Board
45cm x 45cm coated with burgundy 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 .
Aluminium Wire
2mm thick by 30cm long
Cake Board
2 x 3mm thick 30cm by 40cm
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 .
Alcohol
To mix with metallic masters
Recipes & Ingredients
Dark Chocolate (Compound)
800g
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…
Rolled Fondant
600g White4kg for green tones10g red
A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.
500g
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…
Cocoa Powder
200g
Cocoa Powder (cocoa solids) is a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it…
2250g
for3 x 27cm by20cm sponge sheets
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…
500g
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…
2250g
for3 x 27cm by20cm sponge sheets
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…
500g
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…
Doris Wendler
Torten-Zauber
Where can I get the triangular lace mat for the cake lace you added to the corners of the top book? Thanks!
Online shopping please. If you can not find the exact one the others also will work.
As always, EXCELLENT video. One question…Why do you choose gel color for the chocolate rather than oil-based candy color?
Hi. I love the tutorial as always. Your tutorials are technical and take you through all of the steps which is very helpful. I have one question. For the pen, you mixed the silver dust with oil. It looks very smooth. Does the painted on dust stay wet or does it dry? I’m concerned that if it gets touched, it might rub off mixing with the oil. What oil did you use? How does that work? Thanks.
Yes, it stays wet. Nobody should touch the cake before the first cut.
Thanks again chef Yener! I like this design very much. Beautiful colours and nice details. I also love the fact that I can use the individual components on other kind of cakes. And as always, the cake looks very sophisticated, but with your explanation it is not that difficult to make. Thank you for your time and effort to show and share your knowledge with us. Greetings from The Netherlands.