Monument Cake

Learn how to make a cake inspired by a monument.

Beside wedding cakes and birthday cakes, there are many other reasons or occasions that we may make cakes for. One of them is to celebrate someone’s great success in the past. I have a request to design a cake to feature a woman who has made a change in the world. For this collaboration I chose the mother of the great Turkish leader Ataturk who liberated Turkey right after the end of the First World War. This great mother who brought up that great man is Zubeyde Hanim. This cake is a tribute to them both.

This tutorial will cover the following topics…

  • How to make a monument inpired cake
  • The white cut out method
  • Grouting technique
  • Making a sugar chain with 2 different shape rings in one
  • Making practical column heads
  • Making mini lilies
  • Light box effect

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.
Monument Cake Course Material
This PDF document contains templates and guides to help you with this tutorial.

Track
Duration
Part 1
1:53:27
Introduction
1:10
The Plan
4:05
The Construction
6:22
Tools & Materials
3:15
Recipes & Ingredients
2:10
Making the Parts
15:06
Making the Arches
8:52
Making the Pillars
4:23
Chain Barricades
7:37
Making the Flower Pot
7:15
Making the Panels
11:44
Making the Portraits
18:24
Making Flowers
6:54
Airbrushing Copper
5:50
Airbrushing Black
5:57
Part 2
1:49:21
PART 2 - Adding the Panels
12:19
Making the Roof
5:36
Grouting
4:49
Assembling
2:47
Making the Silhouette Backgrounds
10:38
Glueing Panels Together
4:22
Framing the Silhouettes
7:28
Installing the Pillars
4:22
Adding the Pillar Details
7:12
Placing the Centrepiece
1:38
Adding the Arches
8:34
Adding the Top Level, Pillars & Arches
6:40
Assembling the Flower Pot
2:32
Adding the Roof & Flower Pot
2:27
Adding Pastillage Trim
2:15
Adding the Chains
3:20
Making the Column Heads
12:55
Flowers
4:58
Removing the Cellophane
1:21
Final Thoughts
2:16
Total Duration
3:42:49

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
Cutting & Slicing
  • Set of knives
  • Craft knife
  • Pizza cutter
  • Box cutter
  • Set of scissors
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
Planning & Templates
  • Flipchart sheets (70cm x 50cm)
  • Semi transparent silicon baking sheets (70cm x 50cm)
  • White cellophane sheets (70cm x 50cm, on side matt)
  • Basic stationary (pencils, marker pens, ruler etc.)
  • Semi transparent plastic file separators
  • Plastic sleeves
Masking & Layering
  • Set of icing spatulas
  • Set of scrapers (hard and flexible)
Piping
  • Disposable piping bags
  • Cellophane sheets
Modelling & Shaping
  • Modelling tools
  • Plastic cutlery (knife, fork, spoon)
  • Hard pastry margarine/shortening
  • Oil cooking spray
LED light box
Remote control LED lights
Transparent perspex sheets
A4 size x 2

For tracing

Sponge cube in water

For grouting

Gel colour
Black

Mixed wit a little water to airbrush

Luster
Black

Mixed with starch to make it greyish

Daisy cutter
40mm
Leaf cutter
20mm, 30mm, 40mm
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Cold Spray Shop Online
Water Spray Bottle
Dowels
4 thick . 4 thin

Take measurements from plan

Skewers Shop Online
Marker roller
Straight lines for roofs
Hand Towels
Ensure fibers are not loose.
Cake Board Watch Tutorial
45cm x 45cm coated with black velvet and protected with cellophane sheet
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 .
Airbrush Set Shop Online
Wooden sticks
3mm x 20mm x 20cm

For making sugar chain

Pencil

For making sugar chain

Starch bed

For making flowers

Flower pad
Egg white and brush

For gluing

Recipes & Ingredients

See plan

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]

See plan

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]

White Chocolate (Compound) Wikipedia

For 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 it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.

2.5kg

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 paste, pastillage dries much quicker and stronger. Made with gelatine, water...[read more]

Rolled Fondant

2.5kg white
1.5kg black

A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.

300g

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 juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]

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Member's Projects

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