Underwater Shipwreck Cake

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Underwater Shipwreck Cake

By Yeners Way - July 8, 2020

Difficulty Level

Advanced

Production Time

2 Days

Number of Servings

50 - 60

RRP

$750 - $850

Learn how to make a cake with an underwater scene and a sunken shipwreck.

We recently published a tutorial on Youtube on how to plan and design an Underwater Shipwreck Cake using our cake designing software, Cakenote. I love these kinds of 2 or 3 tier cakes that have space between each tier so we can add more elements and decorations to tell a story with the cake.

In this tutorial, I will be actually making the same Underwater Shipwreck Cake that I designed in Cakenote and I will be using the exact same plan I designed in Cakenote. If you haven’t watched the “Planning the Underwater Shipwreck Cake with Cakenote” video, please do so before watching this tutorial so you don’t miss anything.

This cake has a sunken ship, a crab, some fish, a stingray, some starfish, some clams, some seaweed, a couple of different types of coral and some rocks so there’s heaps to learn in this tutorial…let’s get started!

Downloads
Lessons
Preparations

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.

Underwater Shipwreck Cake Course Material

This PDF document contains templates and guides to help you with this tutorial.

Track

Duration

Introduction

1:49

Enlarging the Plan

5:42

Construction Materials

3:10

Tools & Materials

3:22

Recipes & Ingredients

2:14

Making the Shipwreck

14:12

Making the Masts

4:44

Making the Anchor

2:48

Making the Chain

5:45

Making the Starfish

1:25

Making the Seashells

1:31

Making the Crab

6:59

Making the Fish

10:12

Making the Stingray

8:13

Making the Branches

4:17

Making the Ferns

3:27

Making the Finger Coral

1:51

Making the Coral

4:40

Constructing / Coating the Two Tiers

11:23

Constructing / Coating the Pillar

6:11

Day 2 - Adding to the Pastillage Items

4:13

Airbrushing

12:31

Adding the Coral

8:19

Making the Filler Stones

2:53

Making the Top Centerpiece

8:44

Adding the Shipwreck & Stingray

4:16

Adding the Ferns

2:54

Pressure Piping to Fill Gaps

1:24

Adding Remaining Pastillage Items

10:49

Making the Sails

1:40

Final Thoughts

3:30

Total Duration

2:48:47

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

Masking & Layering

Set of icing spatulas
Set of scrapers (hard and flexible)

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

Modelling & Shaping

Modelling tools
Plastic cutlery (knife, fork, spoon)
Hard pastry margarine/shortening
Oil cooking spray

Water Spray Bottle

Oil Cooking Spray Shop Online

Colour should be as light as possible to prevent discolouration in the fondant or pastillage.

Cold Spray Shop Online

Confectioners Varnish Shop Online

Fine tip brush

Wet sponge

Airbrush Set Shop Online

Corrugated Cardboard

Use as tray

Great for placing sugar items to dry. Easy to move around.

Seashell mold

Round Cutter Set Shop Online

Craft Knife Shop Online

Box Cutter Shop Online

Small Brush in Water

Ensure that brush bristles are not loose.

Comb

Coffee cup with silicon paper

For pastillage sugar corals

Aluminium Foil Shop Online

Thicker is preferred.

Ice cream wooden sticks

10cm flat

Round nozzle

Number 5

Cake pop sticks

Few with polystyrene block

To hold the fishes.

Perspex

A4

Cellophane Shop Online

Cake Board Watch Tutorial

40cm round coated with ivory velevet and 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 .

PVC Pipe Shop Online

30cm long 5cm diameter

Often used to create pillars between cake tiers. Can also be used within the cake to provide extra internal support. Serdar often uses a PVC pipe to roll fondant.

Threaded Rod (10mm) Shop Online

42cm long

Threaded rod with 10mm diametre (also known as M10).

Hexagonal Nut (10mm) Shop Online

x 3

Recipes & Ingredients

Pastillage Recipe View Recipe

2kg for objects
500g for corals

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

2kg white
150g brown

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

Dark Chocolate (Compound) Wikipedia

300g

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.

White Chocolate (Compound) Wikipedia

300g

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.

Royal Icing Recipe (Fresh Egg White) View Recipe

100g dark green
100g light green
100g ivory

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]

Chocolate Mud Cake Recipe View Recipe

2kg

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]

Dark Chocolate Ganache Recipe View Recipe

1kg

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]

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7 Comments

Canet Oktay 5 months ago

Beste meneer, hoe kan ik een abonnement nemen en kan je alleen met creditcard betalen?

Vriendelijke groet,
Canet oktay

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Mary Jane 8 months ago

This is a masterpiece !!!! I love your work and you amaze me every time. Have been following you for a couple years and am always so excited to discover your work of art! Bless you and thank you so much.
Mary Jane Chamard France

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- Canet Oktay 5 months ago
  
  Beste meneer, hoe kan ik een abonnement nemen en kan je alleen met creditcard betalen?
  
  Vriendelijke groet,
  Canet oktay
  
  Log in to Reply
  - Serdar Yener 5 months ago
    
    Ja, u kunt zich abonneren en betalen met een creditcard
    
    Log in to Reply
tina petersen 9 months ago

I cannot find the PDF document to download. Each website just says go to the other website.

Please help!

Log in to Reply
- Serkan Yener 9 months ago
  
  Hi Tina, On this website (YenersWay.com), it is located under the video in the “Downloadable Course Materials” section. On the other website (YenersWay.tv) it is located below the video under the ‘Resources’ tab. Hope this helps and apologies for all the confusion. Thanks
  
  Log in to Reply
Romuald 9 months ago

Bonjour
vous êtes un grand chef pâtissier et un excellent enseignant. gâteau vraiment magnifique et merci pour toutes vos techniques. a bientôt et merci beaucoup

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