Chocolate Margarine Horse Sculpture

Chocolate Margarine Horse Sculpture


Watch Chef Yener create this realistic running horse sculpture with margarine that has been modified to look like chocolate.

In this tutorial, Chef Yener will walk through how he creates this realistic horse out of margarine. He will show you how he turns regular margarine into chocolate margarine to give the illusion of a chocolate sculpture. Serdar will show how he follows the anatomy of a real horse to ensure that he achieves correct proportions of the horses body parts as well as how the internal construction is planned and made to be able to create a gravity defying sculpture. While this is not really a cake decorating tutorial, Serdar aims to provide encouragement and inspiration as he touches on some fundamental aspects of being an artist and the kind of mindset one needs to accomplish a realistic sculpture.

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 Margarine Horse Sculpture Course Material
This PDF document has an actual size reference for the internal construction as well as a few reference images.

About the Construction
Tools & Materials
Building the Basic Form
Object Blindness and Recap of Steps
Building the Ground
Detailing the Front Legs
Detailing the Neck and Body
Detailing the Back Legs
Detailing the Head
Making the Mane
Making the Tail
The Ground Detail
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
Modelling Tools Shop Online
Minimum of 8 pieces recommended.
Set of Cutlery
Flexible Scraper Shop Online
Hand Towels
Ensure fibers are not loose.
Craft Knife Shop Online
Arc Welding Kit Shop Online
Optional depending on whether you are building the internal construction yourself. Here’s some helpful video’s if you want to weld the construction yourself.
Screws Shop Online
4 Screws to attach the metal structure to a wooden board.
Cake Board Watch Tutorial
40cm Round - Colour of choice
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 .
Metal Plate
10cm by 10cm with 4 holes in the corners
Recipes & Ingredients
Pastry Margarine Shop Online

Mix 20% cocoa powder to make it a chocolate colour

This hard margarine is a type of vegetable shortening used to make puff pastry and other pastries. While you might find a similar product from a supermarket, it would probably be quite costly. It is recommended to be purchased from a wholesaler. Here are a couple of links to 2 Australian wholesalers. Frutex and EOI.


  1. Magda Fritz says:

    Hallo Serdar, ich habe auch ein Pferd gemacht. Zwar nach deiner Methode aber kein Vollblut sondern ein Kaltblut. Darf ich die Bilder von meinem Pferd auch bei Facebook posten??? Wäre für eine Antwort dankbar. LG.

  2. Lynette Galbraith says:

    Perfection as always

  3. Adeel Naseer says:

    Hi, I live in a city where the temperature is hot and humid round the year. Will using margarine or modelling chocolate work for me or it will melt away?. As you are not recommending usage of a refrigerator. Please advice.

    1. Serdar Yener says:

      Air condition room is the only way to achieve that. Thanks

  4. Kerry Lacey says:

    Hi Serdar,
    I love your tutorials very much i love how you explain things you make it very easy to understand how things work , i cant wait to try this particular method , pretty much anything using chocolate is great for me 🙂

  5. Christy Dragons says:

    Chef Yener, what are the portions of volex and cocoa powder? You mentioned 20% , can you please elaborate? I cant find the recipe…
    As always your work is amazing!!!! You make it look so easy that everyone want to try.
    Simply BEAUTIFUL!!!

    1. Serdar Yener says:

      1000 g sculpting margarine 200 g cocoa powder.

  6. Sharon Siriwardena says:

    hi Yerner can we use store bought margarine to do this? We have Crisco available in the U.S but I cant seem to find the margarine you are using in this class.

      1. Kerry Lacey says:

        Hello Serdar ,
        Today i bought this tutorial and im so very keen to try it but i have rang every store here in town and I am not able to find the Margarine anywhere so i emailed the company ( from the link you posted ) to see if i could order it online , they emailed me back within minutes explaining that there are not stores in my area that supply this product and to have it sent to my address would not make it worth my while buying it this way .
        Needless to say im rather bummed out by this so i would like to know if there is any other product that you can suggest please ?
        Kind regards

        1. Serdar Yener says:

          The only other material is chocolate modeling paste. Very similar technique. There is two recipe available in recipes section , one with compound another with couverture. Thanks

  7. Denise Bitchener says:

    I have just watched this video and I now believe that I could try sculpture….something I have never done before. Thank you!

  8. liz martin says:

    Thank you so much for sharing your awesome talent, I was just wondering how long will the horse keep and do I have to keep it in the fridge, will it set hard again or just keep like the clay texture?

    1. Serdar Yener says:

      you don’t need to put the sculpture in the fridge . Only air con please .

  9. dawn Pilbro says:

    True talent – thank you so much for sharing!
    You say Crisco is too soft – I can`t find an alternative, it seems that all our margarines/pastry fats here in the UK are of a Crisco nature. Could I use modelling chocolate? And what about making the armature from plastic piping? Then it would all be edible…..?

    1. Serdar Yener says:

      modelling chocolate need little more effort to smoothening the surface . plastic plastic piping not thin enough not strong enough. 8 mm metal rod welding is the way to go.

  10. Strudel says:

    Chef Yener, your imagination and talent has no limits. To say a humble ‘thank you’ for enriching lives by sharing your art does not seem enough. Nevertheless, from the depth of my heart, thank you chef, you are a remarkable educator!

  11. rima azimi says:

    Hi, this is wonderfull, learned alot, and you said it’s long tutorial NO IT’S NOT, i’ve question please!! can we use the shorting CRISCO?? and how to make it white or different shades of color???, as well, can you make us a tutorial on how to sculp a head/face/upper body by cake and face using this margirine?? thank you, God Bless You

    1. Serdar Yener says:

      Crisco is too soft, no you can not use. Using margarine sculpting as part of the body is good idea. for example I can imagine how easy will be sculpting particular persons head over a small platform and build the cake under need .Making the skin and clothing different texture (fondant ) will be quite appropriate . I am using VOLEX . mixing gel colours is quite possible . Thanks Rima could you please start a topic in our Forum this could be good start do share with others and ask their opinions .

  12. Mary jane Chamard says:

    Incredible!!! You are sooo talented and encouraging! I can’t wait to try!

  13. Lucia Suciu says:


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