WOW!!!!!!! This is by far one of the most amazing tutorials I have EVER seen!!! So many valuable techniques to learn and use for other similar cakes! Thank you Chef Yener for such an AWESOME class!!! LOVED IT!!!
Learn to make a two tier cake with a couple of scary jack-o’-lantern pumpkins for Halloween. There’s even a light inside just like a real jack-o’-lantern!
A very popular choice for a Halloween cake is of course, a jack-o’-lantern cake. In this tutorial, Serdar shows you how to make a jack-o’-lantern cake with a twist and shows you some techniques that can be applied to many other cake projects.
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 chocolate and cocoa powder with a touch of coffee powder. Years ago wedding cakes...[read more]
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 possible. A benefit of chocolate ganache is that the high...[read more]
3200g (650g used)
500g
Light Egg Yellow (2000g),
Black (300g), Purple (50g)
400g Forest Green (250g used)
Orange and Black
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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