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.
Spiralling Staircase and Assembly of Fairy Tale Wedding Cake Course Material
This PDF document contains blueprints of the cake as well as the construction. It also contains guides and templates for the spiralling staircase.
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
Cutting & Slicing
- Set of knives
- Craft knife
- Pizza cutter
- Box cutter
- Set of scissors
Rolling & Coating
- Set of PVC pipes (30mm to 40mm thick, 40cm & 20cm long)
- Rolling pin (30cm long)
- Powder shaker (Filled with starch)
- Needle or pin (to pop air bubbles)
- Perfections strips
- Fondant smoother
Planning & Templates
- Flipchart sheets (70cm x 50cm)
- Semi transparent silicon baking sheets (70cm x 50cm)
- White cellophane sheets (70cm x 50cm, on side matt)
- Basic stationary (pencils, marker pens, ruler etc.)
- Semi transparent plastic file separators
- Plastic sleeves
Flat wooden coffee stirrer
For making brick indentations
Used as trays (for quicker drying)
Great for placing sugar items to dry. Easy to move around.
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
40cm covered with ivory velvet
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
150mm round by 9mm thick MDF board covered with white thin cardboard on both sides
285mm (length) by 55mm (diameter)
Often used to create pillars between cake tiers. Can also be used within the cake to provide extra internal support. Serdar often uses a PVC pipe to roll fondant.
Threaded rod with 10mm diametre (also known as M10).
8 x thin irregular shapes
Recipes & Ingredients
Cake 1: 1KG
Cake 2 : 600g
600g light egg yellow
470g light green
A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.
For stairs only: 1KG
600g light grey
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 and...[read more]
Rolled oats and Royal icing Bushes
50% sloppy royal icing
50% rolled oats
650g very light green
220g very light pink
3 x 20mm high by 250mm round (1" x 10") sponge
3 x 20mm high by 150mm round
(1" x 6") sponge
A moist and rich chocolate mud cake aerated with baking powder and soda bicarbonate. A very dark and dense mud cake which contains a lot of chocolate and cocoa powder with a touch of coffee powder. Years ago wedding cakes...[read more]
Chocolate ganache is nothing but pure chocolate melted with a generous amount of boiling fresh cream. This smooth airless chocolate cream makes a lot of things possible. A benefit of chocolate ganache is that the high...[read more]
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
Marcia Fullwood says:
June 11, 2019 at 6:50 am
Francine - The Garden Baker says:
May 19, 2018 at 5:28 am
April 15, 2018 at 10:40 pm
Марина Александрова says:
January 29, 2018 at 6:43 am
Yasmin Shaawe says:
January 8, 2018 at 3:58 am
December 8, 2017 at 3:44 am
Serdar Yener says:
December 8, 2017 at 11:10 am
December 3, 2017 at 10:05 am
Such an informative tutorial. Thank you very much. I learnt several valuable techniques. Blessings to you.
Thank you so much Chef Yener for the opportunity of watching this magnificent tutorial! Many congratulations on reaching 100,000 subscribers! 🙂
You are my favourite greatest teacher.
Thank you ?
Как я люблю такие сказочные торты, Вы гениальный учитель и хороший художник, мне повезло , что я с Вами. спасибо.
Dear Chef , i like to buy this tutorial from you but i do not understand something good, i pay 29.95 AD for cake and 6.75 AD for Spiralling Staircase and Assembly of Fairy Tale Wedding Cake Course Material?
I ask you two weeks ago about olaf cake which i do not know what is that ,
i asked you also ik you cak make a tutorial for Taj mahal cake but i did not get any answer
I have a question. When you push the spiral stick part between the cake and the individual steps. Since you used Styrofoam it is holding it up well. But if I use real cake will the sticks sink into the cake especially when you add the handrail it’ll be heavy and push into the cake?
Also, for the twigs…as an alternative, can I pipe chocolate squigglies and use as branches or will that be stable enough for the shrubs?
Thank you so much for your amazing tutorial. This is a very beautiful cake that I look forward to making. By far my favorite since I love fairytales. God bless you and family.
I understand your concern . There is nothing to worry to push complete dry twisted sticks in to cake just a few mm . When you glue the joining part to the steps in few seconds they are strong enough to hold the rail.
Chocolate twigs NO not strong enough. My second choice will be pastillage.
My favourite part of every tutorial is when you give us your blessing at the end. Thank you so much for sharing your extensive knowledge and experience with us. You challenge me to try more.