Sugar Fairytale Castle Topper

Intermediate
RRP
$170 - $230

This sugar fairytale castle cake topper can be used for a wedding cake or a birthday cake and goes beautifully with a Sugar Horses & Carriage Centerpiece.

Learn to create this beautiful fairytale castle cake topper out of pastillage. This castle makes a great centrepiece for a little princess’s birthday cake or for a fairytale themed wedding cake.It may also be elegantly accompanied by a Sugar Horse & Carriage Centrepiece.

Discover new techniques to make realistic rocks, bricks, & stonesโ€ฆ and learn about Yeners special way of creating sugar coral, which can be used to simulate trees, shrubs, rocks, clouds and more!

This tutorial comes with downloadable blueprints of the castle to guide you, and also includes stencils for the walls and rooftops.

This castle topper may look complicated, but Chef Yener will simplify the process and leave you thinking…”I can do it too!”.

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.
Templates for Sugar Fairytale Castle Topper
This PDF contains a top view and a side view of the castle for reference, as well as templates for all the parts of the castle. Templates (page 3) should be cut out and used as a guide to cut the pastillage.

Track
Duration
The Plan
8:21
Preparing the Walls
22:22
Making the Towers
11:11
Making the Spires
7:03
Making the Base Rocks
3:52
Pre-Assembly Briefing
2:04
Assembling the Base Rocks
4:28
Assembling the Walls
9:09
Assembling the Towers
13:44
Piping Work
12:27
Final Touches
11:14
Total Duration
1:47:03

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.

What you will need

  • Small rolling pin
  • Textured rolling pin (lines)
  • Starch (for dusting)
  • Oil spray
  • Plastic knife
  • Set of knives
  • Pen knife
  • Dry & wet towels
  • Small brush in a cup of egg white
  • Turn table
  • Level scale
  • Flat head screw driver (4mm or 5mm)
  • Patty pan liners
  • Aluminium foil
  • Cellophane sheets

Recipes & Ingredients

References

  • Top & front view drawings of cake for guidance
  • Images of finished castle topper
  • Pre-cut stencils of castle walls
  • All references can be downloaded below

Recommendations

  • Have a wet and dry hand towels to clean knives, blades and cutters regularly to consistently achieve clean cuts. This will ensure clean smooth edges of the pastillage. Also be sure to clean the table with your wet towel, and than the dry towel each time you are about to roll out any fondant. Use a bit of shortening or vegetable fat to prevent the pastillage from sticking to the table.
  • This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.
  • If you haven’t worked with pastillage before, please read our article on how to handle and work with pastillage.

24 Comments

  • Hello Chef, my pastilleage dries out very quickly at the time of rolling and its not as smooth as yours – where have i gone wrong. have used the recipe exactly as shown in the video
    Thanks
    Hilda

  • Marti Thew

    Thank you for all of your tutorials. Questions: Since you are in Australia and have probably gathered some of your tools from around the world, would you please tell us where you found the piece of pipe with the threads on the outside, and what it’s true purpose is, so that we can find it in our area? I’m also interested in more information on the green brush. Do you know what kind of bristles it has and what type of paint it’s meant to work with? I love the way it works for your purpose and want to find as close to the same as possible in the US. Thank you.

    • Serdar Yener

      I am sorry Marti I can not give you specific answers to your questions. I am not sure which pipe you referring it is maybe something I get it from the hardware store. The green brush I get it from the dollar shop. it has long synthetic bristles.

  • Thank you for this tutorial I will give this a go soon love your work
    Julie

  • That is so outstanding

  • You are the king of pastillage ๐Ÿ™‚
    I love your work
    Thank you

  • Hello chef Serdar I have a princesses castle cake to make this Friday and will use your templates . Have two questions , why is it that my compound chocolate does not dry faster even if working in an air conditioned room and secondly why is my pastilleage turning yellow in microwave and doesn’t give me the coral effect?

    • Serdar Yener

      A 1. Make sure your melted compound chocolate is about 40 C degree and mixed well. If you have that problem, you need to place your piped or moulded pieces shortly in the fridge ( fust a few minutes ) and take them out before condensation starts. If problem is still there your brand of chocolate is not for that purpose what you looking for. Nestle SNOWCAP is good.
      A 2. If you are doing my Pastillage recipe The answer is not enough added icing sugar and-or you keeping the piece too long in the Microwave . Please check the video again about Yeners sugar corals.

  • Superb …love this tutorial ๐Ÿ™‚

    Can we use candy melts instead of chocolate….worried about the humidity in my place..whether the chocolate will melt and everything collapse….

    Thank you

  • what`s the measu for 1500 grams of pastillage?

  • Was so excited when I saw this on sale & couldn’t snap it up fast enough! Thank you for sharing your brilliant talents with us. Have also got the Sugar Horse & Carriage tutorial, can’t wait to try them both. Again thank Serdar ๐Ÿ™‚

  • Hi Serdar, thanks… I suppose bad luck,,, I’ll try to make something similar out of white icing and ricecrispies, or maybe meringue could also work… it is perhaps a little delicate with moisture, but generally my cakes don’t last more than a couple of hours…. thanks again and take care ๐Ÿ™‚ Elisabetta

  • Hi, I have a question with regard to the Pastillage coral: can I make it also in a regular oven? I do not possess a microvawe, I have a regular oven, a hot air oven, a steemer and a plate warmer drawer. I never cooked in a microvawe and I don’t see much sense in buying one (I condition the Pastillage in the plate warmer at 30 ยฐC for 10-20 minutes and it works great). How would the times and temperature translate in a regular oven? Thanks, I appreciate your help ๐Ÿ™‚

    • Serdar Yener

      Hi Elisabetta I am afraid you can not use any other heat source than microwave because microwave heats from centre out and pastillage needs sudden heat to be boiled and crystallised.

  • A little princess who loves fairy castles and unicorns will turn 4 in December. I’ll have to take the size from the carriage horses for the unicorn, to match proportions… I’ll post a picture once it’s done. Wish me luck. Thanks for the tutorials – they are great learning material and very inspiring. E.

  • I love this amezing tutorial !!! Thank you!!!! Will do this soon for sure ๐Ÿ™‚

  • hi where can i get the roller with line (00:14:45)?

    • Serdar Yener

      Hi Mi Jin, I can’t remember where I purchased the one I am using but you should be able to find it online by looking for textured rolling pins maybe? Alternatively, you could just head to your local hardware store and look for something similar. Maybe a threaded rod or ribbed PVC pipe or something like that should give you similar results. Hope this helps! Thanks

  • wonderful!! I loved it. db

  • Which membership option allows full access to this tutorial?

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