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.
Sugar Lattice Gazebo Course Material
This PDF document contains actual size colour coded templates for all the seperate elements of the gazebo.
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
Preferably with no scratches or dents.
Preferably with small holes.
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Ensure fibers are not loose.
Needle or Pin
Serdar often uses a needle or a pin to remove air bubbles from underneath the fondant when coating a cake. They can also be used to pick up very small objects when decorating.
4mm (or 5mm, then rolled slightly thinner)
Used to roll dough (fondant, pastillage etc.) to an even thickness.
Pencil, eraser, ruler, sharpener etc.
Heart Shaped Cutter
17mm and 30mm
Thin Wood Chopping Board
(Or Cutting Mat)
Modified (please watch tutorial for more info)
Recipes & Ingredients
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]
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]