Baroque Style Wedding Cake


Learn how to make a Baroque style wedding Cake.

In this tutorial, Serdar will teach you how to make a wedding cake inspired by Bernini’s Louis XIV bust. This cake was requested by Cake Central to be part of their Bernini issue of Cake Central Magazine Volume 8 Issue 1 that was recently published. Serdar covers many different techniques in this tutorial such as modelling, textures, construction and much more!

Cake Central also published a blog post of an interview with Serdar Yener about the making of this cake…
Sketch to Cake: Serdar Yener’s Wedding Cake Inspired By Bernini’s Louis XIV Bust

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.
Baroque Style Wedding Cake Course Material
This PDF document contains templates and guides to help you with this tutorial.

Part 1
The Plan
The Sketch
The Setup
Tools & Materials
Recipes & Ingredients
Planning the Marble Fondant
Rolling the Fondant
Coating the Boards in Fondant
Making the Stripes
Coating the Blocks
Assembling the Tiers
Surface Decorations
Part 2
Making the Bust
Sculpting the Cravat & Cape
Making the Hair
Making Golden Ornaments
Piping the Angels
Adding the Ornaments
Making the Cape
Adding Shine & Final Thoughts
Total Duration

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
Set of Scissors Shop Online
Modelling Tools Shop Online
Minimum of 8 pieces recommended.
Set of round pushing objects
Craft Knife Shop Online
Round Cutter Set Shop Online
11cm, 7.5cm, 3.5cm
Daisy shaped cutter set
Water Spray Bottle
Small Brush in Water
Ensure that brush bristles are not loose.
Rolling Pins Shop Online
Preferably with no scratches or dents.
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Powder Shaker Shop Online
Preferably with small holes.
Long threaded rod
15mm or 20mm thick
Gnocchi tool
Perfection Strips Shop Online
Used to roll dough (fondant, pastillage etc.) to an even thickness.
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
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.
Texturing sheet
Fondant Smoother Shop Online
Cold Spray Shop Online
Aluminium Wire Shop Online
3mm thick, 1.5m long
Small yoghurt container
6cm square
Cellophane Shop Online
Edible gold dust/powder
Gel Food Colours Shop Online
Red, yellow, blue, black.
Recipes & Ingredients


Modeling chocolate, also called chocolate leather, plastic chocolate or candy clay, is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. Primarily used by upscale...[read more]


Modeling chocolate, also called chocolate leather, plastic chocolate or candy clay, is a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup. Primarily used by upscale...[read more]

Dark Chocolate Wikipedia
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.
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.
Icing Sugar Mixture Wikipedia

To add into fondant.

Icing sugar mixture, also known as confectioners' sugar or powdered sugar, is pulverised granulated sugar crushed together with a small amount (about three percent) of cornflour. This icing sugar is great to use when making icing for kids' birthday cakes or dusting sweet treats.
Rolled fondant

Dark earthy green, black, ivory, brown.

Titanium dioxide


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Member's Projects

Here's what some of our members have created after watching this tutorial.

Mary Antoinette cake