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 Sand Castle Topper Course Material
This PDF document contains an actual size front view and top view of the castle as well as templates for the walls and guides for the rooftops and pillars.
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
Rolling Pins
Preferably with no scratches or dents.
Oil Cooking Spray
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Powder Shaker
Starch
Preferably with small holes.
Pizza Cutter
Preferably large, stable and sharp.
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.
Digital Scale
Preferably with 1 gram increments.
Small Rectangular Object
12mm x 25mm
Used for making rectangular indentations.
PVC Pipes
20cm long by 3cm diametre, 20cm long by 5cm diametre
Corrugated Cardboard
Used for trays to allow pastillage to dry.
Great for placing sugar items to dry. Easy to move around.
Recipes & Ingredients
2200g - Light brown (All used, including optional side walls)
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…
Couple small piping bags - Light brown
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…
Egg White
Small amount
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…
White Chocolate
Mix a small amount of dark chocolate to make a light brown colour that matches the pastillage.
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…
Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen.…
Amazing tutorial as usual,
But can I use edible glue instead of egg whites?
Yes of course, dont forget it is a little slippery.
Thank you once again for sharing your expertise to make it so much easier for us.
Looks complicated but constructed so simply; sheer genius! Thanks yet again!!
Very Beatiful
me encanta
quiero hacerlo!!
I am looking forward to this one!