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.
Wild West Cake Course Material
This PDF document contains templates and guides to help you with this tutorial.
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
Modelling & Shaping
- Modelling tools
- Plastic cutlery (knife, fork, spoon)
- Hard pastry margarine/shortening
- Oil cooking spray
Colouring & Painting
- Airbrush set
- Gel colours
- Luster dust
- Set of brushes
- Clean sponge cubes
- Titanium dioxide
Masking & Layering
- Set of icing spatulas
- Set of scrapers (hard and flexible)
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Small Brush in Water
Ensure that brush bristles are not loose.
Digital Scale
Preferably with 1 gram increments.
9mm thick x 45cm round MDF covered with ivory velvet and protected with cellophane sheet (10mm hole in the center)
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 .
55cm with 6 nuts
Threaded rod with 10mm diametre (also known as M10).
9mm thick 20cm round MDF laminated with white thin cardboard on both sides (10mm hole in the center)
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 .
9mm thick 15cm round MDF laminated with white thin cardboard on both sides (10mm hole in the center)
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 .
50mm round 25cm long
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.
Straws
To cover 10mm rod for cake barrier
Recipes & Ingredients
5kg for
1 x 10cm(H) by 25cm round
1 x 10cm(H) by 20cm round
1 x 10cm(H) by 15cm round
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]
3kg for layering and masking
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]
Rolled Fondant
A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.
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 and...
[read more]
I feel I have been waiting forever
So exited for this one
Thank you for this one! I was really waiting to see it. Take care, Elisabetta