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.
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.
Yes please https://www.facebook.com/serdar.yener.395
Perfection as always
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.
Air condition room is the only way to achieve that. Thanks
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 🙂
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!!!
1000 g sculpting margarine 200 g cocoa powder.
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.
No Crisco is very soft for this work. You have search for puff pastry hard margarine. Thanks
http://www.google.com.au/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http%3A%2F%2Fwww.eoibakery.com.au%2Fcatalogue%2Fpastry-shortenings%2Fflex-ready-bits-hard-15kg&ei=gewPVb2TKKHlmAXuvIKIBA&bvm=bv.88528373,d.dGY&psig=AFQjCNEXRWe1H8HkGrrIYpng6k98vF9daw&ust=1427193292461383
or
http://www.google.com.au/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRw&url=http%3A%2F%2Fwww.eoibakery.com.au%2Fcatalogue%2Fpastry-margarines%2Fpastrex-ready-bits-hard-15kg&ei=xewPVczOLKe7mwW7twI&bvm=bv.88528373,d.dGY&psig=AFQjCNEXRWe1H8HkGrrIYpng6k98vF9daw&ust=1427193292461383
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
Kerry
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
I have just watched this video and I now believe that I could try sculpture….something I have never done before. Thank you!
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?
you don’t need to put the sculpture in the fridge . Only air con please .
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…..?
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.
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!
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
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 .
Incredible!!! You are sooo talented and encouraging! I can’t wait to try!
wonderfully