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.
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
A power drill along with a set of drill bits and screwdriving bits. Preferably cordless.
Oil Cooking Spray
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Powder Shaker
Starch
Preferably with small holes.
Modelling Tools
Minimum of 8 pieces recommended.
Small Brush in Water
Ensure that brush bristles are not loose.
Flower Making Pad
A soft sponge or styrafoam
Rolling Pins
Preferably with no scratches or dents.
Small Bowl Filled with Starch
Cake Board
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
Gel Food Colours
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…
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…
Yeners Flower Paste
500g
RECIPE: 500g pastillage, 4g gelatine (1tsp), 8g water (2tsp), 1.5 tylose (1/2 tsp)
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
By the way I didn’t add the cross long bamboo sticks because of the weather here the humidity was unbelievable
As I explained in the tutorial for the diagonal sticks you can wrap thinly rolled pastilage around the long wooden skewer. Thanks
Thank you so much, I won’t forget that next time
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 🙂
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.
Hi Chef, what are the recipe for pastillage can I use modeling chocolate instead?
Recipe available free at yenersway.com No you can not use modelling chocolate instead Pastillage. Thanks
Very earthly. Simple but stunning. GbYou always.
You are the best.God bless you
love, love, love!
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?
Laminex coated table top. thanks
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.