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
Minimum of 8 pieces recommended.
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.
Starch
Preferably with small holes.
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Recipes & Ingredients
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 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]
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 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.
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.
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 (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.
¡Precioso trabajo!
¿Sería posible comprar el tutorial en español?
Gracias.
Only for You Tube Videos ( Yeners Cake Tips)
Hola, déjame decirte cómo obtener tu idioma como un subtítulo. haga clic en “cc”, haga clic en “Configuración” y seleccione “subtítulos” de la lista, y haga clic en “traducción automática”. Tienes todos los idiomas para elegir. Espero que esto ayude
Muchas gracias!
Hi Serdar, I just wanted to say thank you for a fantastic tutorial….my sister and I completed this winter wonderland cake for a Christmas Fair this weekend and we even amazed ourselves that we were able to complete the composition. You made it so clear and even though there were a few technical hitches we managed to put it together! Thanks again, Lorraine
You are welcome
Hi Serdar, I was rewatching this tutorial, as I am looking for some inspiration and at the end I heard you say that “this turned out to be my favorite yet, and next year I will do a couple more…” I know you are very busy, but is there any chance to see one or two more of this kind in 2019? that would be awaersome and I am sure I would not be the only one happy to see it happen. Take care and I wish you and your family a wonderful Advent time, merry Christmas and a very healthy, joyful and prosperous 2019. Elisabetta
Yes , I will do that but please don’t ask me when?
Hi Mr, Yener,
Please can I make the corals with gum past?
I tried but it wasn’t the same
So do you have any idea what I should do with gum past to have the same result?
Thank you
I DID IT 🙂 with gum paste
It just take few times in microwave to warm up
Thank you MASTER chief for teaching us these incredible stuff
Hope for you all the best 🙂 and Merry Christmas
Congratulations.
Another brilliant tutorial incorporating so many techniques. Thank you so much.
I do have a couple of questions:
1. Is Titanium Dioxide classified as legal to use in the UK.
2. Any alternatives to making a moon rather than blowing Isomalt as the sugar blowing pums are very expensive here?
Many thanks for any further assistance.
Hi Lynne A1. Please check that with your local council . A2. If I dont have the possiblities to make that moon out of isomalt I would have used white chocolate with plastic molds ( insite hollow). Thanks
I made it! Have a look if you have the time. I left out santa because I didn’t have time to make the corals.
Thank you for yet another wonderful tutorial. You are so humble and willing to share your knowledge, and I am sure I speak on behalf of everyone who follows you that we appreciate how you are so prepared to pass on these techniques to us, even suggesting how we can achieve better results. Thank you and Happy Christmas to you, your family and your team.
Thanks Adele, Happy Christmas to you and your family too.
Good morning Mr Yener,
Thanks so much for your tutorial!
Please can you tell me if the melted chocolate you used for the tree is temepered or not?
Thanks for your return
I used compound chocolate . If you use couverture chocolate, yes we have to. Thanks
This is one of the best tutorials I have watched. Thank you for showing us different techniques. Just loved it!!!!! Merry Christmas
Thanks Toni, you are such a nice person.
I love your teaching techniques and can’t wait to have a try at this stunning cake.
I made it! Have a look if you have the time. I left out santa because I didn’t have time to make the corals.
Looking forward to this it looks stunning
Your work is always so clever and precise. I recognise many of the elements and cannot wait to try this cake.
Amazing!!!I can wait to watch the tutorial!
Can’t wait, hope before Xmas!!!
Fabulous as always!
Bonjour, grâce a vous j’ai mon projet de gateau pour Noël , j’attends le tutoriel avec impatience
Merci
A bientot
Cordialement
Patricia
Paris France
There is something magic about your cakes that makes my heart simile… and that winter landscape looks like our beautiful Swiss alps 🙂
Looking fortward to it !
E
VERY excited to learn .thanks