Spiralling Staircase and Assembly of Fairy Tale Wedding Cake

Spiralling Staircase and Assembly of Fairy Tale Wedding Cake

2 days (if castle and coach is ready)
AUD $900+ (for whole cake) | AUD $120 (for stairs only)

In this tutorial, you will learn how to create and assemble a spiralling staircase around a single pillar.

In this tutorial, you will learn how to create and assemble a spiralling staircase around a single pillar. Serdar will also demonstrate the assembly of the fairy tale wedding cake.

What you’ll learn…

  • Landscape shaping and marble coating
  • Preparing pastillage steps
  • Building spiral stairs
  • Realistic proportional shrubs and trees
  • Multi-tier cake internal support with single centre pillar
  • Main principals of creating story telling cakes

Please note: The Sugar Fairytale Castle Topper, and the Sugar Horse and Carriage Centerpiece tutorials are not shown in this tutorial. They are separate tutorials and can be found with the links below…

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.

The Construction
The Cake
Tools, Materials, Recipes & Ingredients
Planning the Staircase & Preparing the Steps
Preparing the Staircase Sideposts
Making the Bushes & Shrubs
Carving & Coating the Cakes
DAY 2 - Assembling the Cake & Construction
Making the Bricks
Assembling the Staircase Steps
Assembling the Staircase Sideposts
Making the Staircase Handrail
Piping Decorations on the Staircase
Placing the Castle
Adding Rocks
Adding the Tree Branches (Twigs)
Adding the Bushes & Shrubs
Adding Flowers
Removing the Cellophane
Placing the Horse & Carriage Centrepiece
Final Thoughts
Total Duration

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

Egg white & brush

For gluing pastillage

Cellophane Shop Online
Corrugated Cardboard
Used as trays (for quicker drying)
Great for placing sugar items to dry. Easy to move around.
Aluminium Foil Shop Online
Thicker is preferred.
Cold Spray Shop Online
1 x 10mm thick
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Water Spray Bottle
Cold Spray Shop Online
Round Cutter Set Shop Online
Round Nozzle Set Shop Online
Nr 8
Cake Board Watch Tutorial
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
Wrench Set Shop Online
PVC Pipe Shop Online
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 (10mm) Shop Online
Threaded rod with 10mm diametre (also known as M10).
3 x M10
Wooden twigs
8 x thin irregular shapes
Recipes & Ingredients
Rolled Fondant

Cake 1: 1KG
Cake 2 : 600g

600g light egg yellow
500g ivory
470g light green
30g brown

A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.

For stairs only: 1KG
600g light grey
400g white

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

Gel colours

Total: 2600g

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]

White Chocolate (Compound) Wikipedia

For gluing

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.

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  1. Marcia Fullwood says:

    Such an informative tutorial. Thank you very much. I learnt several valuable techniques. Blessings to you.

  2. Francine - The Garden Baker says:

    Thank you so much Chef Yener for the opportunity of watching this magnificent tutorial! Many congratulations on reaching 100,000 subscribers! 🙂

  3. Hend_khay says:


    You are my favourite greatest teacher.

    Thank you ?

  4. Марина Александрова says:

    Как я люблю такие сказочные торты, Вы гениальный учитель и хороший художник, мне повезло , что я с Вами. спасибо.

  5. Yasmin Shaawe says:

    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
    Thank you

  6. jeg85 says:

    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.

    1. Serdar Yener says:

      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.

      Thank you.

  7. RoeBoat says:

    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.

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