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.
Ocean Themed Fondant Scenery Cake Course Material
This PDF document contains an actual size side view blueprint of the cake, as well as additional guides and templates for the boat, seagulls and dolphins.
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
Minimum of 8 pieces recommended.
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Starch
Preferably with small holes.
Preferably with no scratches or dents.
Needle or Pin
Serdar often uses a needle or a pin to remove air bubbles from underneath the fondant when coating a cake. They can also be used to pick up very small objects when decorating.
35cm 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
A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger. Made with gelatine, water...[read more]
Royal icing is a hard white icing, made from egg white and icing sugar (mix or pure). A little addition of an acidic substance like lemon juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]
Round cake
20cm diametre,
17.5cm high, masked and ready to coat.
(styrafoam dummy cake used in tutorial)
Used for gluing purposes.
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.
Used for gluing purposes.
Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).
I love this cake. Thank you for your beautiful tutorial. I want to make this cake, but i need for 30 people. Please, could you help me with advice. What size of the cake i have to use for 30 and should i change size of the accessories?
Hi Jenny, the cake in that tutorial is 20cm H 20cm diameter. If you calculate 3x2x1 inch cuts it serves 48 portion but if you want to serve little more generous it will be just right.
thank you.
I enjoyed making this cake. The instructions were very good. Could you please tell me how to colour the pastillage? I would like to make a coloured spinnaker the next time. Thank you ?
I always mix my Pastillage white and mixed with either gel colours or powder colours ( mixed few drops of water and mixed with a pallet knife on the marble top beforehand ) if I need to prepare deep colours.
I’m not able to get the brand of fondant you use here in the US. Do you know any tricks to keep lesser brands of fondant soft and stretchy enough to accomplish the waves? Elephant skin wouldn’t be very beachy. 🙂 I want to make a display cake like this but I think I’ll cover my board in matching fondant and perhaps use our sugar beach sand around the very edges.
Hi Yener 🙂
I don’t have the air brush just yet, its possible to mixing blue and light blue and white fondant to get the colour like water in the ocean then use icing to make the waves at the end?
Or just use sponge scrape blue colour like another technique that you make the farm with animal? Thank you 🙂
Mixing the two blue colors is better than using sponge . Thanks
Thank you 🙂
As always you surprise us with your senses of creativity. Can’t wait to learn more and more from such as a talented chef .God bless you and all your family .thanks thanks thanks
Wow i love this! I thank you so much for your great detail when teaching! I makes it easy for a beginner and techniques that even an advanced cake artist can still learn!
Wow…that’s awesome!
Amazing. Such a beautiful cake. I love Yener’s style, ideas and tutorials . Thank u so much for being an awesome teacher I appreciate that u get very detail oriented.
Thanks Manya