Chocolate Magnolia Cake

Chocolate Magnolia Cake

Intermediate

Learn how to make a chocolate magnolia topper and decorate a cake with elegant piping decorations.

In this tutorial Serdar will teach you how to make an impressive topper with bamboo poles, Magnolia flowers and leaves, all out of chocolate. You will learn a special way of making Magnolia petals as well as some special techniques for decorating the side of a cake with piped chocolate.

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 Magnolia Cake Course Material
This PDF document contains actual size blueprints for the front view and top view as well as guides for the side decoration.

Track
Duration
Introduction
2:48
Tools, Materials, Recipes & Ingredients
3:55
Making a Hexagon Template
5:27
Making the Bamboo Sticks - Part 1
8:22
Making the Magnolia Petals
7:35
Making the Magnolia Leaves
15:44
Making the Side Decorations
24:54
Making the Twigs
4:01
Making the Bamboo Sticks - Part 2
7:37
Assembling the Bamboo Sticks
3:12
Assembling the Sides
4:02
Assembling the Flowers
13:43
Assembling the Twigs and Leaves
7:53
Piping Decorations on the Base
3:02
Final Thoughts
3:05
Total Duration
1:56:38

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 Scissors Shop Online
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Marker Pen
Powder Shaker Shop Online
Starch
Preferably with small holes.
Cold Spray Shop Online
Water Spray Bottle
Sticky Tape Shop Online
A4 Paper
Few
Thin Cardboard
Few
A thin card board like the ones that make a white cake box, a post card or a business card.
Cellophane Shop Online
Skewers Shop Online
Plastic Wrap Shop Online
Paper Cups (Patty Pans)
Round Mirror
50cm Round

In the tutorial, this round mirror is used to add an extra effect but this is not absolutely required.

Cake Board Watch Tutorial
50cm Round
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 .
Recipes & Ingredients
Hexagonal Cake

100cm high x 25cm width. Coated with brown fondant (can be coloured with cocoa powder).

5 X 250mm round mud cake sponge (600g each).

2kg for layering between sponge layers and for masking.

Chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of chocolate ganache is that the high...[read more]

Dark Chocolate Wikipedia

3kg

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.
Alcohol

Vodka or kirsch

Special ingredient

Please watch tutorial.

24 comments

  1. NonaC says:

    Absolutely fantastic! I learned so much from this tutorial. Thanks for sharing your vast knowledge with us. I too would love to see more classes on using chocolate. Thanks

  2. Yara says:

    This is Amazing, very creative! Thank you Mr. Yener.

  3. 671127 says:

    Amazing! -like all Your cakes!

  4. Armi says:

    Wow! Very informative. How long can a cake like this be left out at the venue?

    1. Serdar Yener says:

      It is all depends on the room temperature and what kind of cake inside. Right cake in 20-24 degree, time is not an issue.Thanks

  5. Luce Cayouette says:

    Mesmerizing! Learned a lot!
    How do you not stress when you have such a beauty to transport to a client’s location?
    Chef Yener… You must have nerves of steel!!!!
    Wowww!

    1. Serdar Yener says:

      No, I am also scared. We must only take a break, think what could have happened and take precaution before taking off. I have always frozen plastic water bottles stand by to tie inside the box with a wire. That solves the heat problem. What left is not racing with other cars.. Beside that my cakes first aid box is always in the car.

  6. Pauline Dawkins says:

    Wow that is amazing, I would love to try this, but have never work with chocolate before. Thank you for the tutorial love it.

  7. goldie says:

    all I have to say is that, this tutorial is WONDERFULL.
    as chocolate is my favorite material, you have enriched my world of knowledge with many tools & techniques.
    I would love to watch more tutorials using chocolate as the main material.
    Thank you so much, for sharing your extensive knowledge and experience, so that people like me, can benefit from it.
    Thank you so much and god bless you.

  8. Renella Dias says:

    Help Help Help…Chef Yener…I have retried watching tis tutorial again and am facing the same interjections every 2 sec…Please help.

    1. Serkan Yener says:

      Hi Renella, it sounds like it may be an issue with your internet connection. Can you please try clicking on the HD button in the bottom right corner of the video and reducing the quality. Does the problem still persist?

      1. Renella Dias says:

        Yes the prblm is still persisting. I m facing tis issue at my residence as well as my parents home. It shud not be happening. Please help. Thank you.

        1. Serdar Yener says:

          Yesterday I told my son Serkan to get in touch with you. I hope he did that. Today I will follow up.

          1. Renella Dias says:

            Chef Yener…The problem still persists as I am sending you this message. I really am not able to watch tis tutorial. Is there any other alternative. Thank you.

          2. Renella Dias says:

            Chef Yener. .. I am still not able to view this tutorial n I feel bad about it. I have no problem viewing YouTube. Your son did send me a msg but it is not helping. Could you in any way help me. I will be grateful.

  9. Renella Dias says:

    Chef Yener…I am having trouble viewing this video. It stops every 2 secs…Please look into tis. Thank you.

  10. ThejaIdris says:

    A GREAT tutorial. I learned a lot from your tutorial. Keep up the good job! Thanks so much for sharing it.

  11. Beata says:

    Thank you so much for this class, loved it. Can you please let me know if this can be done with white or white/coloured chocolate? is it not strong enough?
    Also, I work with chocolate already few times but my problem is it tarnish (loose colour act) with in 1 day out side or even in the fridge, is it because I don’t temper well?
    Thank you again 😉

    1. Serdar Yener says:

      First reason for that as you said tempering. Another reason is every time you place your chocolate in the fridge and take it out to room temperature ,condensation on the surface turns dull when dried again. Try to keep your cake in air condition till delivered. Of course, only the cream you use is possible to keep so long without refrigeration.

      1. Beata says:

        Thank you for your reply. Also can i use white chocolate for similar project? or is it not strong enough? thank you again.

        1. Serdar Yener says:

          Yes , you can use also white chocolate. It will be strong enough.

  12. Adele says:

    Fantastic, creative, informative and I feel very motivated. Thank you Mr Yener, I feel privileged for you to be my tutor.

  13. Adele says:

    Wow, I am so looking forward to this. I have never worked with chocolate, however, this looks absolutely amazing….. and I am sure you will teach us even more than we expect, as you usually do.

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