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.
3D Pyramid and Camel Cake Course Material
This PDF document contains a blueprints and guides for the pyramid and the camel.
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
Small Brush in Water
Ensure that brush bristles are not loose.
Modelling Tools
Minimum of 8 pieces recommended.
Digital Scale
Preferably with 1 gram increments.
Oil Cooking Spray
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Rolling Pins
Preferably with no scratches or dents.
Powder Shaker
Preferably with small holes.
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.
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Hand Towels
Ensure fibers are not loose.
Aluminium Wire
50cm long, 3mm thick
Hard Platform or Tray
Dinner plate or aluminium tray
Cake Board
35cm x 35cm Ivory
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 .
Recipes & Ingredients
Pastry Margarine
Hard
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…
1kg White
100g Forest green (mixed with 1g tylose)
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…
White Chocolate
150g
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…
Hi there and a good 2019 to you and your family 🙂
I’ve been trying to get myself organized to make a small camel just for practice.
In your explanation of the pastillage you suggest using fat on the counter for rolling out the dough, but you also say that pastillage has no fat in it which is what makes it dry completely. Doesn’t the fat that gets incorporated into the dough during the rolling prevent it from getting super hard and strong?? Looking forward to your reply.
You only aply little hard fat on the table to make the surface less slippery. This amount of fat will not effect the result of drying hard.
This is a question can you load individual lessons?
Yes, you can purchase each tutorial individually and keep them in your acc forever.
Love it! The expression on the camel’s face is just adorable. Am looking forward to the other tutorials, as always. Thank you for sharing your insights, experience, and skills. I’ve learned so very much from you and your tutorials. Always inspiring. As we say here in Germany, “Ausgezeichnet!” or, exquisite, stellar, and marvelous.
Fantastic. Very creative, and excellent techniques which we will be able to adapt for many projects. Thank you again for sharing your skills and knowledge.