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.
Simon and Simone Sugar Figurines Course Material
This PDF document contains actual size blueprints for Simon and Simone, as well as blueprints for all the elements for the three scenes. Also included are templates for the swing's seat and the bench.
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
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Starch
Preferably with small holes.
Small Fasteners/Tighteners
Digital Scale
1g Increments
Preferably with 1 gram increments.
Plastic Corner Strip
Used to protect the corner of a wall. After being modified to have a sharp end, this is one of Serdar's favourite tools.
Preferably with no scratches or dents.
Set of Fluted Round Cutters
Corrugated Cardboard
Great for placing sugar items to dry. Easy to move around.
Recipes & Ingredients
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]
White, cream, very light brown, light brown and yellow.
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]
Yener's Modelling Sugar Paste
White, skin, light blue, light pink and yellow.
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.
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).
Dear Serdar,
I have been buying classes from another cake Platform, but I must say you are the best.
Have noticed that there is no template for the tree, is it possibel to email one to me.
Thank you Chef Yener! – Hilda
Hi, Hilda There are couple of people asked the same question. I will tell Serkan to add this template to the course material. Thanks for the request.
Hello Chef! Has there been a template for the tree for Simon & Simone? If so, how can I get a copy of it please?
Denise (FluffyD)
Please check downloadable course materials in the next few day .It will be there. Thanks
Great tutorial. Am looking forward to trying this out especially the funiture. If I had a quarter of your talent I would be over the moon.
There is no tree in the download.
When you roll out the pastillage for the chairs how thick is it?
5mm sitting area, 2mm back. Thanks
Dear Serdar, I have a question re your modelling paste. How long can I keep it? I guess that with the amount of royal icing inside, the shelf life is hardly more than a week or two in the fridge. Am I right?
Thank you, also for the great tutorial. Non only for the figurines, I love the furniture too 🙂
Regads, Elisabetta
Hi Elisabetta Yes you are close. If you don’t have 202 in the pastillage you can keep the paste one or two weeks in the room temperature. In the fridge more than a month. Keep it air tight . It’s get a little wet in one side in the bag . just knead and go for it.. Thanks
Thank you Serdar. I have tried it out and it is a wonderful modelling paste, especially if there is no much time for letting things set. I have found that the surface cracks a little when drying and thin pieces such as arms and hands tend to do more so. Probably, though, it is because I am not quick enough in working with it. Maybe I’ll try it again, adding some drops of glycerin and a little shortening to your recipe … Thank you again for the great tutorial!
What an awesome class. I really enjoy it so much, like always. You are so talented, you never stop amazing me with all your fantastic techniques. I tip my hat to you chef Yeners.
Thank you Grisel. You are so kind.
Mr Yener greetings to you. I am unable to view tis video. Since yesterday I get a message on d screen saying unable to resolve the server’s DNS address. Please help.
Ах, как мило))))Не перестаю восхищаться Вами, Сардар!!!
looking forward to learning how to make figurines, thats something I would be definitely interested in.
Awesome!Can’t wait for this.