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.
Santa's in Town Christmas Cake Course Material
This PDF document contains actual size front and top view blueprints of the cake as well as guides for the sleigh, santa and reindeers.
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
Modelling Tools
Minimum of 8 pieces recommended.
Rolling Pins
Preferably with no scratches or dents.
Oil Cooking Spray
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Powder Shaker
Starch
Preferably with small holes.
Cake Board
40cm diametre
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 .
Threaded Rod (M4, 4mm diametre or 3/16)
1 x 60cm, 2 x 27cm
Hexagonal Nuts
6 x M4, 4mm diametre or 3/16
Styrofoam Chair (for Santa)
Corrugated Cardboard
Great for placing sugar items to dry. Easy to move around.
Gel Food Colours
Yellow & Brown
Recipes & Ingredients
Pastry Margarine
This hard margarine is a type of vegetable shortening used to make puff pastry and other pastries. While you might find a similar product from a…
Half Balls
We make a variety of recipes for different purposes by using only sugar and egg white. The differentiations are determined by; 1. The proportion between these…
200mm x 200mm sheet
Gingerbread originates from Germany and can also be traditionally called Lebkuchen (or Pfefferkuchen) in German. Iconically it's a traditional spicy honey dough that's mainly baked around…
50mm (height) by250mm (diametre) Round
If we talk about "traditional" cakes, Rich Fruit Cake would definitely be in the conversation. The more fruits there are in the recipe, the more rich…
600g Light brown,400g White,100g Green (1000g total)
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…
Corn Flakes
Coffee cup full
Rolled Fondant
1200g white (800 used),250g red,80g skin colour,80g black
300g red,100g white,150g brown
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…
Stock syrup or jam
To brush cake
White Chocolate
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…
Cooking Oil
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring…
Hi Chef Yener,
Can you please let me know how long you recommend it will take to complete cake.
Many thanks
After decoration parts, all dry and the cake is baked you need a relaxing day to put together.
Hello Serdar, love the video, can you tell me what the spray can is that you are using? Can’t wait to get started on the project.
Which section are you referring? Please.
when attaching the meringue clouds, is it a coolant spray to speed up the setting of the chocolate?
Yes it is.
Hello Chef Yener,
Thank you for the quick response to my earlier question.
Chef, I have tried piping the reindeer’s (in fact tried piping 10 of each sides) but the horns seems to be breaking off in between whilst peeling it off the plastic sheet, though i have been very, very careful – they were dried thoroughly (2 days) .. do i need to add any thing else in the royal icing to strengthen it.
Thank you Chef Yener.
Hilda
Hi Hilda,
I can think two reasons for the problem. Too much whipped and incorporate too much air. The room is too humid . Increasing icing sugar and also albumin powder will help. Slow and long mixing is better.
Dear Chef Yener,
What a wonderful class. Chef, please could you tell me what are the sizes of the meringue balls (clouds) – both the sizes please in dia meter or mm before they are put together
Thank you
Hilda
40, 30, 20 mm Thanks
Serdar, I love you.
you are a beautiful person and such a good teacher and so professional .
What a fantastic scene portrayed in sugar. You are an amazing teacher, very detailed in your presentation. I’m new to this site and loving every moment of it. Thanks for sharing your talent Chef Yener.
Dear Chef Yener and Dear Serkan,
THANK YOU for this amazing video. I am very excited. In fact, I am currently in the process of making it for my work’s upcoming holiday party. I only have one question that I would very much appreciate if you can please assist me with. What are the gifts in Santa’s back precisely made of? May I have the recipe? I understand you mentioned in the video that the gifts are made out of sugar, but I don’t seem to get the right kind.
I also want to share with you that a year ago I was in wonders if a cake with flying reindeers was ever possible to make (technically). I couldn’t image the way to do so, but your video surpassed my imagination. You are a great talent and an amazing teacher.
Thank you and happy holidays!
Hi Manya I shaped the gift boxes from just fondant . Start a little ball and push by two fondant leveler by two hands on the table by changing the direction in to cube shape . My recommendation is roll the fondant in a 15 to 20 mm and let it dry for a while and slice them in square or rectangular pieces by box cutter blade.That is easier. Thanks for the compliments.
THANK YOU
Incredible work! You are my cake design king…
I love your work. I learn so much with you thank you very much.
Happy holidays for you and your family!
AMAZING. You are so humble and your presentations so educational, showing all pieces as you proceed. Thank you, we all appreciate your assistance and generosity in sharing your talent, so we too can create what otherwise we would not have been able to. What an amazing end product…. We all wish you a very Happy Christmas too.
Thank you appreciate your generous compliments.
Such a brilliant manifestation of a beloved scene! Excellent presentation. Thank you very much Chef Yener.
This is very interesting cake. When will it come out would like to make it for next week my department fund raising. Is it possible.
Hi Vasanti, this tutorial will be published within the next day or two. Thanks