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.
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
Modelling Tools
Minimum of 8 pieces recommended.
Set of round pushing objects
Round Cutter Set
11cm, 7.5cm, 3.5cm
Daisy shaped cutter set
5cm
Small Brush in Water
Ensure that brush bristles are not loose.
Rolling Pins
Preferably with no scratches or dents.
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Powder Shaker
Starch
Preferably with small holes.
Long threaded rod
15mm or 20mm thick
Perfection Strips
Used to roll dough (fondant, pastillage etc.) to an even thickness.
Oil Cooking Spray
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.
Aluminium Wire
3mm thick, 1.5m long
Small yoghurt container
6cm square
Gel Food Colours
Red, yellow, blue, black.
Recipes & Ingredients
2kg
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…
1kg
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…
Dark Chocolate
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…
Cocoa Powder
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…
Icing Sugar Mixture
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.…
Rolled fondant
Dark earthy green, black, ivory, brown.
Is there anything this man can’t do? I get choked up watching his brilliance! His utter simplistic genius never ceases to astound me… Thank you, sir for sharing your incredible skills with us!
Thank you for this precious inspirational tutorial, loved it.
Chef do u talk about the planes of the head in .this tutorial. I saw a tiny pic of ur handout
templates got super excited. Just want to double check whether u walk us through it in this tutorial
Yes, I do. As much as I could in a bearable time frame.
Thanks Chef I will definitely get this tutorial
Wonderful cake,thank you for all your teaching!
Dear Mr. Yener,
Read the article. Congratulation your success. Every one of your cake is your masterpiece. Can’t wait until the lesson is posted for this cake! Thank you for all your teaching!
Thank you Manya for your kind comments.
As always .wonderful cake by wonderful chef
I can’t wait. It is soooo beautiful!