Bamboo and Orchids Cake

Intermediate
RRP
$600 - $700

In this tutorial, Serdar shows you how to make an elegant two tier cake decorated with bamboo and phalaenopsis orchids.

Serdar’s main objectives with this tutorial is to show you how to make realistic sugar bamboo sticks and use them as a combining element between a branch of white phalaenopsis orchids on a two tier square cake. There are a number of special techniques involved in this tutorial, one of which being a special way to create your own stamps which Serdar uses to create the Chinese porcelain patterns on the side of the cakes.

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.
Bamboo and Orchids Cake Course Material
This PDF document contains an actual size blueprint of the front of the cake, templates for the orchids and the construction as well as guides for the bamboo and leaves.

Track
Duration
Introduction
1:40
The Plan
9:25
Tools & Materials
7:58
The Construction
1:22
Making the Bamboo Sticks
9:48
Making the Orchids
12:20
Making the Flower Buds
2:25
Painting the Bamboo Sticks
5:53
More About Construction
2:17
Home Made Stamps
7:18
Creating the Chinese Porcelain Texture
9:09
Assembling the Bamboo Decor
11:26
Attaching the Silk Flower Branch
5:02
Attaching the Flowers
10:59
Making the Large Green Leaves
6:05
Adding the Coal
3:41
Final Thoughts
3:01
Total Duration
1:51:58

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
Drill Set Shop Online
A power drill along with a set of drill bits and screwdriving bits. Preferably cordless.
Marzipan Knife Shop Online
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Powder Shaker Shop Online
Starch
Preferably with small holes.
Modelling Tools Shop Online
Minimum of 8 pieces recommended.
Set of Brushes Shop Online
Small Brush in Egg White
Water Spray Bottle
Small Brush in Water
Ensure that brush bristles are not loose.
Set of Pliers Shop Online
Set of Scissors Shop Online
Fondant Smoother Shop Online
Flower Making Pad
A soft sponge or styrafoam
Piece of Dry Palm Leaf
Rolling Pins Shop Online
Preferably with no scratches or dents.
Small Bowl Filled with Starch
Plastic Wrap Shop Online
Cake Board Watch Tutorial
30cm x 30cm - Yellow
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 Wood Board
150cm x 150cm Laminated with thin white cardboard
4 Dowels
10mm Diametre - 23cm Length
Craft Glue
Flower Wires
2 x Silk Orchid Stems
Tin
15mm Stripes
Sandpaper Shop Online
Plastic Sleeve
2 Small Twigs
Gel Food Colours Shop Online
Blue, Red, Yellow, Green, Black
Recipes & Ingredients
Special Ingredient

Please watch tutorial

Cake

(If not using dummy cakes)

First Tier (bottom): 100mm x 200mm x 200mm Square.

Second Tier (top): 100mm x 150mm x 150mm Square.

3kg Sponge
2kg Ganache

100g Black

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]

Rolled Fondant

3.5kg

1kg

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]

Yeners Flower Paste

500g

RECIPE:
500g pastillage,
4g gelatine (1tsp),
8g water (2tsp),
1.5 tylose (1/2 tsp)

19 Comments

  • I LOVE this cake!! It’s my favorite one. I love the bamboo sticks and the pumpkin stamps. I always begin of one of your tutorials thinking that I could never make such a beautiful thing. I always end the video thinking, “I’m pretty sure I can do that!” You break such complicated designs down into very doable pieces and find simple ways to do everything.

  • Hi Mr. Yener,
    I did this wonderful project and hope if you please check it out on my gallery and tell me you openion.
    Thank you so much master chef for everything

  • Adorable cake as usual
    May God bless your mom and bless you too MASTER chef
    Thank you

  • Hi Serdar, first, thank you very much for a great tutorial and all the tips along the way, I totally enjoyed watching. Hopefully I can practice creating one similar to this if not exactly or using the bamboos and orchids too as decorations.

    May I just ask, what sort of mixture do you use for combining colors, like for example the one you did to color the bamboo. I understand you said to mix several colors together to achieve the desired tone or color. Do you just mix the gel colors together and is adding up something? Because I noticed your coloring is liquidy. Did you use vodka? If so, how much vodka? Thanks and more power to you 🙂

    • Serdar Yener

      Hi, Guevarram, mixing colors and getting the tones you looking for is not that essential process. The first thing I would like to recommend you, get over your fear to make the mistake. I use any color closest to me and mix with just water. Powder, gel or liquid it doesn’t matter. As you have seen, bamboo sticks are pastillage which allows wet sponge cleaning nicely . Yellow, green, bit of brown and orange will you start to trial and error to do the bamboos.

  • Very earthly. Simple but stunning. GbYou always.

  • You are the best.God bless you

  • Absolutely gorgeous chef-d’oeuvre!!! Hats off to you chef Yener!
    Also thanks for all the wonderful tips and techniques…For amateur cake makers, they are a real bonus and so totally helpful! (”,)
    Would appreciate further if more of your tutorials could be viewed ‘free-ly’ 🙂

  • Totally Stunning Chef. Absolute joy to watch and clarity of work is amazing thank you 🙂

  • Hi! What kind of table are you using?

  • Wow, you explain all the steps and make them seem so easy. Thank you Loved it.

  • Thank you once again for another one of your great tutorials. I pick up so many different tip with your very simple way of doing things.

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