Winter Themed Fondant Scenery Cake

Intermediate

Learn how to decorate a cake with a winter theme.

This is the third addition to Serdar’s fondant scenery series and in this tutorial you will learn how to decorate a cake with a beautiful winter scene. This one is jam packed with so many different techniques involving isomalt, fondant, airbrushing and piping. It can also be easily customised to have more of a Christmas feel if desired. We’re sure you will enjoy this one!

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.
Winter Themed Fondant Scenery Cake Course Material
This PDF document contains guides and templates to help make this cake.

Track
Duration
Introduction
5:33
Tools & Materials
4:02
Recipes & Ingredients
5:48
Making the Parts for the House
11:47
Making the Snowman's Parts
4:32
Making Logs
2:01
Making the Piped Parts
13:01
Yener's Sugar Corals
3:05
Airbrushing the Cake
4:25
Airbrushing the Distant Mountains
7:39
Creating the Embossed Elements
18:11
Making the Distant Trees
7:26
Making the Lake
8:34
Making the Moon
7:53
Adding the Tree
3:38
Assembling the House, Bridge & Snowman
25:45
Adding Snowflakes
3:30
Adding the Moon & Clouds
14:08
Final Touches
4:45
Final Thoughts
4:36
Total Duration
2:42:32

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
Set of Knives Shop Online
Icing Spatula Set Shop Online
Modelling Tools Shop Online
Minimum of 8 pieces recommended.
Rolling Pins Shop Online
Preferably with no scratches or dents.
Needle or Pin
Serdar often uses a needle or a pin to remove air bubbles from underneath the fondant when coating a cake. They can also be used to pick up very small objects when decorating.
Powder Shaker Shop Online
Starch
Preferably with small holes.
Craft Knife Shop Online
Marzipan Knife Shop Online
Cold Spray Shop Online
Confectioners Varnish Shop Online
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Fondant Smoother Shop Online
Set of Brushes Shop Online
Water Spray Bottle
Set of Scissors Shop Online
Microwave Oven Shop Online
Sugar Blowing Pump
Scrubbing brush
Small Silicon Mat
A4 Size Perspex Sheet
Chocolate Melting Pot Shop Online
Glass Jug (500ml)
Coffee Cups
Small Gas Torch
Airbrush Set Shop Online
Skewers Shop Online
4mm thick
Aluminium Foil Shop Online
Thicker is preferred.
Cellophane Shop Online
A4, A5
Paper
15cm by 70cm
Gel Food Colours Shop Online
Blue, black and red
Recipes & Ingredients
Pastry Margarine Shop Online
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 supermarket, it would probably be quite costly. It is recommended to be purchased from a wholesaler. Here are a couple of links to 2 Australian wholesalers. Frutex and EOI.
Isomalt Shop Online

1 Cup

Isomalt is a sugar substitute, a type of sugar alcohol, used primarily for its sugar-like physical properties. It has only a small impact on blood sugar levels and does not promote tooth decay, i.e. is tooth-friendly. Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists crystallisation much better than the standard combinations of sucrose and corn syrup. It is used in sugar sculpture for the same reason. Source: https://en.wikipedia.org/wiki/Isomalt
Sprinkle Royal Icing

Royal icing, water and titanium dioxide powder

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]

White and light green

A very light and dry sugar coral that can be used as a filler or background material for many cake decorating purposes. This recipe is a simple microwaved technique which turns a basic pastillage piece in to dry sugar...[read more]

Cake

3.2kg Mud cake
for 8 x 20mm (height) by 200mm (diametre)

2kg Ganache (total)

Pure Icing Sugar Source

300g

Pure icing sugar is also made from pulverised granulated sugar but contains no cornflour. For everyday cooking, icing sugar mixture does the trick; the only place where pure icing sugar is a must is when making royal icing, modelling fondant and the like.
Dark Chocolate Wikipedia

400g

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 form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.
White Chocolate Wikipedia

100g

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 form of a liquid, paste, or in a block or used as a flavoring ingredient in other sweet foods.
Rolled Fondant

3kg White,
50g Black,
100g Dark green,
1g Orange

Cocoa Powder Wikipedia
Cocoa Powder (cocoa solids) is a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa solids are one of the richest sources of flavanol antioxidants. They are a key ingredient of chocolate, chocolate syrup, and chocolate confections.
Titanium Dioxide

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