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.
In the tutorial, this round mirror is used to add an extra effect but this is not absolutely required.
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]
3kg
Vodka or kirsch
Please watch tutorial.
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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
This is Amazing, very creative! Thank you Mr. Yener.
Amazing! -like all Your cakes!
Wow! Very informative. How long can a cake like this be left out at the venue?
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
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!
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.
Wow that is amazing, I would love to try this, but have never work with chocolate before. Thank you for the tutorial love it.
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.
Help Help Help…Chef Yener…I have retried watching tis tutorial again and am facing the same interjections every 2 sec…Please help.
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?
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.
Yesterday I told my son Serkan to get in touch with you. I hope he did that. Today I will follow up.
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.
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.
Chef Yener…I am having trouble viewing this video. It stops every 2 secs…Please look into tis. Thank you.
A GREAT tutorial. I learned a lot from your tutorial. Keep up the good job! Thanks so much for sharing it.
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 😉
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.
Thank you for your reply. Also can i use white chocolate for similar project? or is it not strong enough? thank you again.
Yes , you can use also white chocolate. It will be strong enough.
Fantastic, creative, informative and I feel very motivated. Thank you Mr Yener, I feel privileged for you to be my tutor.
me to
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.