Simon and Simone Sugar Figurines in Three Different Scenes

Intermediate
RRP
$250 - $300

Learn how to make simple male and female sugar figurines to be used in three different cake topper scenes.

A very common skill set that most cake decorators need to have is the ability to make figurines and quite often this is more challenging than we would like it to be. Years ago, Serdar created Simon and Simone, a sugar figurine couple that he has made countless times. This tutorial introduces you to these two characters and Serdar will show you how to make them with his simple techniques. You will learn how to create coloured shiny eyes, proportional body parts with easily created clothing and a very simple way to add hair to your figurines. You will also learn how to create props for three different scenes where Simon and Simone could be seated to make a cake topper.

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.

Track
Duration
Part 1
1:14:49
Introduction
2:15
The Plan
4:10
Tools, Materials, Recipes & Ingredients
10:36
Yener's Modelling Sugar Paste
6:43
Mixing the Colours
6:24
Preparing the Tree
9:51
Preparing the Bench
8:19
Preparing the Swing
16:03
Preparing the Garden Furniture
9:36
Part 2
1:22:37
Assembling the Park Scene
13:38
Assembling the Swing Scene
22:22
Assembling the Table & Charis
15:52
Preparing the Eyes
11:23
Making Simone's Legs
9:27
Making the Hats
4:11
Making the Shoes
2:43
Making Simon's Pants
2:40
Part 3
1:21:09
Making Simon's Torso & Shirt
7:09
Making Simon's Jacket
4:32
Making the Heads
17:37
Making Simone's Legs & Skirt
8:42
Making Simone's Arms
7:58
Making Simon's Hands
3:17
Making Simone's Blouse
5:23
Joining the Heads to the Bodies
1:08
Making the Hair
14:21
Setting the Scenes
5:42
Final Thoughts
00:39
Total Duration
3:58:38

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
Set of Knives Shop Online
Marzipan Knife Shop Online
Craft Knife Shop Online
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Cold Spray Shop Online
Water Spray Bottle
Powder Shaker Shop Online
Starch
Preferably with small holes.
Edible Marker Pens Shop Online
Styrofoam Block Shop Online
50mm High
Skewers Shop Online
Cake pop Sticks
Small Fasteners/Tighteners
Silver Chord
Digital Scale
1g Increments
Preferably with 1 gram increments.
Cellophane Shop Online
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.
Rolling Pins Shop Online
Preferably with no scratches or dents.
Set of Fluted Round Cutters
Round Cutter Set Shop Online
Round Nozzle Set Shop Online
Set of Heart Cutters
Small Tweezers
Wire Cutting Tool
Set of Scissors Shop Online
Just one
Plastic Spoon
Fork
Ivy Leaf Cutter
Hot Glue Gun
Cotton Buds
Corrugated Cardboard
Great for placing sugar items to dry. Easy to move around.
Gel Food Colours Shop Online
Blue, red and yellow
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]

Rolling Fondant
Tylose Powder
Yener's Modelling Sugar Paste

White, skin, light blue, light pink and yellow.

White Chocolate Wikipedia
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 Wikipedia
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).

17 Comments

  • 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

  • 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?

  • 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

    • Serdar Yener

      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.

  • 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.

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Here's what some of our members have created after watching this tutorial.