Learn how to decorate a cake with an oriental style dragon and phoenix from modelling chocolate, as well as a Chinese Double Happiness symbol topper.
This tutorial is about an oriental wedding cake decorated with two of the most traditional symbols of Chinese culture. Serdar will use a dragon and phoenix to decorate a 2 tier wedding cake with marbled pillar in the centre. Dragon’s are snake-like mythological creatures with 4 legs that symbolize strength and good luck. The other Mythical creature, a Phoenix, symbolizes beauty and elegance. There’s a lot more to know about these creatures but today we will only worry about how they are going to decorate our cake, because in Chinese culture, the dragon and phoenix also symbolize blissful relations between husband and wife.
what is the length of the metal rod and plastic pipe?
You have to make your drawing of the desired size of the cake. You can take the measurements from there. Thanks
When you are assembling the dragon and phoenix are you using tempered couverture or compound to stick the parts together?
Thanks
Just Compound Chocolate. Thanks
Hi Chef, I just would like to ask if the dragon will be strong enough to travel – if for example it will be delivered via the car or van?
Would love to hear from you.
Thanks
Hi Jonathan, it is a very difficult question to answer. It is all depends
How is the temperature in the car. Must be cold enough the joining parts will not get loose.
How strong you have joined pieces.You must be sure that is well done
Is the floor straight and level where you place your cake. You can place a folded blanket to absorb knockings
How long you are going to travel.
How is the road condition? Choose the highway
Are you a mad driver or not.
My final answer is this If I deliver this cake I will consider all those, so if you also do that should be no problem.
can i use fondant to make the dragon and Phoenix?
No, you can not use fondant to do that. Modelling chocolate or Pastillage. Thanks
Can the dragon be made of gumpaste…I live in Phoenix Arizona which has a very hot climate. Thank You!
Carlene
Yes absolutely. Thanks
Can this dragon be made out of gumpaste? I live in Phoenix Arizona which has a very hot climate.
Dear Chef Yener,
I wonder if i could please ask the maximum number of days the cake/dragon/phoenix could be made prior to use?
Thank you for your time.
If it is Mud cake and ganache 4 – 5 days in 22C air condition Thanaks
Serkan you possess exceptional talent. I truly love how you work with items that may be just laying around the house or easily attainable. No need to purchase specialty items. 🙂 Love it 🙂 I to try to use things I have in my home. One of my favorites for adding some scaling to smaller items is the packaging to whole garlic bulbs. 🙂 Unfortunately, I am a late bloomer to cake decorating and culinary school is not an option for me. Nevertheless, thank you for your WONDERFUL courses. Through your course and other resources I have expanded my knowledge of baking and cake decorating. Have artistic abilities is beneficial. Sorry for the book.
I do actually have a question. Is there a way to add detailed coloring to the dragon. I am making this cake for my soon to be 14 year old son. Thanks again. Laura
Hi and thank you a lot for this fabulouse tutorial , please can you tell me how to prepare stock syrop, thanks
Shortly cook 1 kg sugar and 1 kg water with some acid like lemon juice or citric acid and vanilla. It will make quite a thick and sweet syrup that you can keep for a long time and have to dilute with extra liquid as per your preferred sweetness whenever needed. I add the same amount of water to use for make the sponges moist.
A silly question im sure, the ” stock water”( sugar water) is there a special ratio to follow?
Do you mean Stock syrup? If you are, it is 1:1 same amount of sugar and water. That means 50 % sugar. If you add some sort of liquid in to stock syrup 1:1 like 250 g stock syrup + 250 g fruit juice or water that makes the sugar 25% . this amount of sugar is just right for moisturising sponges..
Hi Chelf Serdar,
Can I use compound chocolate to make modelling chocolate in this project? ( to make dragon and phoenix) ? thanks
yes please
Thank you, sincerely, for such a beautiful design. Can you please tell me what diameter is the threaded metal rod going through the base? I have some 6mm left over from the piano project (which was also fantastic,) Would this be thick enough?
i would use 8 or 10mm for this cake. Thanks
Loved it!
Incredibly mind blowing, wonderful explainations made very clear. Thank you for sharing! The chocolate medium is something I am looking forward to. Stay blessed, regards
This is a work of art masterfully executed! You are indeed the best teacher I gave come across in your field of expertise. Just two questions; is it possible to use dark modelling chocolate in a hot and humid country and are the fragile parts like the legs and feathers likely to break during transport?
Remarkable!!! love it! Thanks again Mr. Yener for share your knowlledge , you are a great Master!
Hi Serdar,
I just wondering where I could buy the Flourescent Light Cover like the one you used in the tutorial ? Thanks x
I bought from Hardware shop.
A piece of art . I love it, Thank you, you are a remarkable teacher!!
I am living in Melbourne and please someone tell me where could I buy the couverture chocolate from ? Thanks a lot xx
Please call Bidwest
Dear Yeners I’m so excited about the dragon and tutorial.I’ve been waiting for it long time, because I love dragons. The process is not as hard as I thought it would be. The tutorial is very practical which is great for a student like myself. Your creative imagination is very unique and very helpful. The entire cake looks like a piece of art not edible. I love it, it one of my favorites. Bravo……….
OMG that’s so stunning congrats
modeling chocolate is not easy to work with, can get to soft when handling with your hand. This looks like a very interesting structure. would like to try this.
Use couverture for firmer modelling chocolate.
900g Chocolate / 300g Glucose(43b) / 90g Stock syrup (1:1 – Sugar:Water)
I agree with previous comments, Chef Yener is awesome. I used to have a monthly subscription but I have now taken advantage of the special offer on annual subscriptions. Can’t wait for the dragon and Phoenix tutorial to be released. It looks amazing.
I just saw that this video is almost done…Oh My Gosh, I have been waiting for this one! For anyone reading these posts and thinking about taking one of Chef Yener’s classes…please do – you won’t be sorry. I agree with Christy’s comments as I have been taking his classes online and love the way he teaches! There is so much information packed into each video. Can’t say enough about Chef Serdar Yener’s style of teaching! Fantastic = )
I have been waiting for this tutorial, YEAY im soooooo excited!!! I ” tried “to make one for my parents 60 th anniversary but it came out more like a gekko rather then a dragon lol!! Chef Yener is a FANTASTIC teacher!!!!! If anyone is debating whether or not to take one of his class… Let me tell you- YES!! TAKE as many as you can!!! From beginner to expert, Chef Yener WILL have something NEW to teach you, he doesnt tell you to use this brand mold or that brand tool but what he does do is to teach you HOW to think of an idea, draw it, and how to MAKE it come to life using stuff you probably already have, like STARCH!!! ( take a class and see what he does with it- AMAZING!!!!
In case anyone is wondering why i praise him so much, its because he is the BEST teacher i have ever come accross, down to earth and willing to help and his talent…. There are no words- just breathtaking!!! I have NO Affiliation with him or anyone at yenersway. Im just a student in his online classes that has learned sooooo much and has been inspired by him!!! TAKE a class, better yet become a member, you wont regret it!!!!
Hi Christy You bring some tears on my eyes this morning. Thank you for your time .
Will this be made out of pastillage, gum paste or perhaps something else???
Gorgeous design!
Hi Francine,
The dragon and phoenix are made from modelling chocolate.
Thanks 🙂