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.
Halloween Pumpkin Cake Course Material
This PDF document contains an actual size front view blueprint of the cake as well as templates for the facial features.
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
Vine Leaf Cutters
3 sizes
Set of Scrapers
Soft/flexible
Hand Towels
Ensure fibers are not loose.
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.
Cake Rings
130mm diametre (x4)
Corrugated Cardboard
A few pieces to use as trays.
Great for placing sugar items to dry. Easy to move around.
Modelling Tools
Minimum of 8 pieces recommended.
Cake Boards
For ganache work
Cake Board
40cm Round
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 .
Small Brush in Water
Ensure that brush bristles are not loose.
2 Dinner Plates, Tiles, or Aluminum Trays
Rolling Pins
Preferably with no scratches or dents.
Powder Shaker
Starch
Preferably with small holes.
Oil Cooking Spray
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Multicolor LED Submersible Light
Great to add an extra wow effect to your cakes, this light can be placed underwater and controlled with a remote control.
Recipes & Ingredients
2250g
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…
1500g
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…
White Chocolate
3200g (650g used)
Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the…
Dark Chocolate
500g
Chocolate is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the…
Rolling Fondant
Light Egg Yellow (2000g),
Black (300g), Purple (50g)
400g Forest Green (250g used)
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…
Edible Liquid Colour
Orange and Black
Edible Silver Luster Dust
Hi, Chef Yener! Will you be producing any new Halloween tutorials this year?
Chef so for ur coating chocolate do u temper it and add vodka and keep it warm on a rice cooker tto keep that creamy consistency? Did u use the same method for the tiger or was it just straight melted candymelts or chocolate for that tutorial
I use compound chocolate for this kind of work. I never tried candy melts . Maybe it is the same thing I don’t know.
This is the coolest tutorial yet! You’re such a genius with your designs! Thanks for an another amazing tutorial. I can’t wait to try this out down the road.
Hi Chef, do you think you could do a tutorial on how you make your tin cutters? Thanks
LOVED IT!
Hello chef, excellent job!! However I would like to know how does your compound chocolate doesn’t dry out each time I squeeze out from the cone? I have to keep reheating every minute. Could you also explain me on how do you make your chocolate so creamy , I didnt understand on tempering. Thankyou
Place your chocolate under flexable table light as close as you need. To make the compound or couverture chocolate I am adding vodka gin or kirsch just a little at atime till necessary creaminess.
Thankyou chef
Halloween perfection! However, it would have been very beneficial if you had demonstrated how to put the fondant between the teeth on the larger pumpkin. Amazing job!
hi Chelf Serdar,
Pls tell me where else I could buy the LED ( similar like the one you used in the tutorial ) as Amazon doesnt ship to oversea this item ? thanks a lot
I just checked E bay, plenty available. Thanks
Hi Chelf Serdar ,
Thank you so much for the amazing tutorial , just wondering if you could show me how to make the spider web that hang out down from the broom stick ( if possible) ? ! Thanks a lot !!!
Thanks for the wonderful tutorial ! It’s stunning !
I have to say that I love your work and would like to thank you for sharing it with us. All the way from NY. Thank you
i want to know how to make shoes thanks