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.
Chocolate Easter Bunny Centrepiece Course Material
This PDF document contains an actual size front view blueprint of the entire centrepiece as well as some additional templates and guides to create the leaves, petals, palms, sunglasses etc.
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
Cake Board
Round, 40cm Diametre, 9mm thickness, covered with fabric.
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 .
Flat Tray
A strong flat tray that doesn't bend which is about 2mm or 3mm thick. Can be aluminium or plastic. Should be light in weight.
Hand Towels
Ensure fibers are not loose.
Latex Disposable Gloves
Disposable food safe thin latex gloves.
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.
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.
Vinyl Tubing
19mm Diameter (60cm, 50cm and 20cm long)
Half PVC Pipes
7cm & 9cm (diameter)
Hot plate (aluminium) or tile
Chocolate Easter Eggs
3cm
Recipes & Ingredients
Dark Chocolate
5500g
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…
White Chocolate
3000g,250g Pink,250g Green
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…
Thank you again for fabulous tutorial, can i ask about at the end to make it shiny you said you spray chocolate with oil? confection glaze? was not sure. thank you
Confection glaze is good for long lasting shine but it affect the taste of chocolate and add an artificial appearance. Oil spray is good for few hours of the solution will hide the finger prints. Sometimes I place my chocolate work in the fridge for a while, let it cool and take it our to room temperature. Not dripping wet but slight condensation will help to have even darker colour. Having said all those things, there is nothing better than good correct tempering and doing things with minimum handling.
Could you tell please what did you use for the tray to spread chocolate on it? It looks like organic glass.
cellophane sheets
No, I mean black tray where you stick the cellophane. Is it normal baking tray?
Sorry I didn’t understood your privious question. It is just a very flat piece of 5mm perspex
Thank you.Sorry, i didnt write correctly. Some people use marble boards for the chocolate work.
What would you charge a customer for this and also, where is the best place to get the large egg molds? I can’t wait to make this!!!
I will charge about 500-600 A$ for the same size. Internet order please for the molds.
Excited can’t wait
Can’t wait !!! Love it !!!
This is so adorable, love it, very inspiring