3D Olaf Cake

Intermediate
RRP
$350 - $425

In this free video tutorial, you will learn how to make a 3D Olaf cake!

Chef Yener shows you how to put together this 3D Olaf Cake with a number of different techniques. You will also learn how to create an internal structure that can be used for any other 3D standing figure.

The blueprints/templates are available to download for free under the ‘Materials’ tab but you will need to create a free account and be logged in to be able to download them.

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.
3D Olaf Cake Course Material
This PDF contains blueprints & templates to help you make this cake.

96 Comments

  • how much white fondant was used? I’d like to use white marzipan.

  • Two questions: you say to use a sponge cake, but your cake is black. Have you added cocoa? If so, how much, and how much flour was replaced by cocoa? At the same time, you do not use eggs for the sponge cake?

  • Absolutely beautiful. Such attention to detail … a really beautiful cake. Thank you for your video so inspiring.

  • Hello,
    How do you feel about the ball-shaped cakes
    for the body of Olaf?
    Thank you.

  • Good morning.
    I’m french and I Want to make 3d Olaf’s cake for the first birthday of my son to november, 5th. But I don’t understand the recipe cake and what to make the paste cake for modeling olaf’s face. Can you give me the recipe of cake paste?
    Thanks

    • Serdar Yener

      Cake paste is pre sandwiched mud cake it self. Just kneading in to paste. Ganache mixed with sponge make a kind of paste taste like cake but act like plasticine. Thanks

  • Hello, I am making this cake for my daughter next weekend. I was wondering when would be the best time to start baking the cakes. Do I need to make them a day or two before the party of the morning of the party? And also does it need to stay in the fridge or freezer till it’s time to start serving it? Thank you so much.

    • Serdar Yener

      Day before party cake has to be finished and kept in air con room.3 day before baking. next 2 days decorating. after fondant coating the cake has to stay in air con room temp.good luck

  • I had never made a 3D cake and I would like to know if I can use white modelling chocolate instead of fondant?

  • I am going to try this for my granddaughter’s birthday! I think I have everything figured out, and I have a handy husband for making the board and providing the rod.
    My only question is, can I add caramel to the chocolate ganache? My granddaughter has asked for a caramel cake, so I’m going to use your white mud recipe and I’d like a caramel ganache. Would caramel candies melted into the ganache work, or a jar of caramel sauce? Thank you!

  • Roughly how much fondant was used?

  • Good evening,
    Would any cake recipe work when making this 3d cake?Thanks in advance for your time.

  • hi where do I find the black silicone flexible cake scraper you use?

    • Serdar Yener

      Hi Stacey The flexible black scraper I use is not silicon just plastic. You can just cut from a lid of a food container or ice cream tub. make sure it is not brittle .

  • hi, love your tutorial but cant download the material for this tutorial for some reason. could you email it to me plz

  • Hello,
    I’ve watched the video a few times now and have a few questions. This is a great video , thank you.
    I would like to start making this next week.
    1. Length & diameter of rod?
    2. What is the diameter of the large silver cardboard washer?
    3. Is the cake board 16in diameter?
    4. Are all cakes in this project 1 in rounds?
    5. The tummy is 4 (6in) cakes , correct?
    6. The neck is 9cm cakes (3.6inches), so I bake 4 inch rounds right?
    7. What size & shape cakes do I bake for the head? How many?
    8. Length & diameter size of gray fondant roller?
    9. Names of 3 white tools used throughout video?
    10. Is “rolling” fondant different than other fondant you were using ?
    If so, what types of fondant do I need?
    How much fondant needed for either each part or in total?
    11. Can I gel color white fondant? If so, when do I put it in…before or after initial kneading?
    12. Did you use your mud cake recipe for this?
    13. Is there a tutorial on how to read your recipes? ( probably a silly question for you amazing bakers, I’m a beginner, it looks confusing and I don’t understand how to figure out how much for each cake needed).
    14. Can I use regular store bought milk chocolate morsels for melting for the crusting step?
    15. How do I get the heads to shape like yours are?
    Thanks for all your help!!!
    8.

    • Serdar Yener

      When I read the first question I understand you did not printed all templates and plans from downloadable section under need the video.Please do that first and go through all your questions again. You will have my answers.

      • Hi,
        I did print all materials and I looked for my answers, but I didn’t see them written on the paper. Am I missing something? I am a beginner so I could just not be understanding. I’m trying hard to. I think I can do this if I write down all info needed. I am still missing some things 🙁

    • Serdar Yener

      1. see plan 2. 6-7 cm 3.yes 4.yes but you can cut out from rectangular 5.see plan 6.see plan 7.see plan 8. if you ask this question becouse the eye socket 20 mm diameter will do the job, when you push you have to circling to make the indentation larger.9. i did not understand the question 10.no 11. I did not measured 12.yes 13. 2kg mud 1kg ganache will do ,just bake in tray a day before and join pieces not to have leftovers. 14.yes 15. use cling wrap good luck Stacy

      • I’m confused with answers 1,5,6,7,11,15.
        I’ve printed materials & still can’t answer my own questions. 🙁

        • Serdar Yener

          Hi Stacey There is no measurements written on tamplates but they are 100 percent in size so you can take measurements from the plan. Thanks

          • I printed out eat thing at 100%, the templates are about a 1/2 inch all around smaller than the blueprints, is that supposed to be like that BC of all the layering? Or will my measurements be totally off and have an effect on the proportions of the cake? Also the template for the arms are an inch larger than the blueprint too. The side view is off by some too. Please let me know if this is normal.

          • Serdar Yener

            Yes kind of because, twice masking,chocolate crust coat , fondant and royal icing.. one of the arm need extra length to push in to body. I thing you should just go for it….

          • Thank you so very much for answering many of my questions. I will let you know how it turns out. I’m hoping to do a few practice one before final.

  • Hi,
    Thank you for great video!
    I’m a brand new baker, I have no clue what I’m doing, but catch on quickly. My son wants this cake and I need help.
    1. what materials will I need to purchase and what sizes?
    2. What type of cake did u bake.
    3. What size pans and how many?
    3. How did you get from the baked cakes to those molded pieces you show in the beginning?
    4. Recipe for ganache you use?
    5. In the warmer is it just regular chocolate chips melted or semi sweet? Anything else added?
    6. Do I just buy fondant and color it with gel colors? If so, what brand is best? Do I need to do anything to it before coloring it or applying to cake?
    7. The arms and hair are just made out of the melted chocolate in the warmer right?
    Sorry for all the questions…..I will probably have more…

    • Serdar Yener

      Stacy many of this questions has answers in the video. Please watch the video one or two times again take notes and ask your questions again I promise I will answer them. Just to reduce back and forwards. Thanks

  • This was fantastic, thank you!

  • Hello, thank you so much for taking the time to create this video! I was wondering what you recommend as the best way to transport this cake? I plan on driving it about 30 minutes to a family member’s house and I was not sure if there was anything else I could do to secure it? Thank you!!

    • Serdar Yener

      Hi Sasha Please transport this cake in air-conditioned vehicle as cool as possible. Most important you must have a base as big as the height. if your cake is already finished place the base on another larger base and some how fix two together temporary and you can remove the bottom one when you arrive to your final destination . Thank you

  • A big THANK YOU all the way from Ireland for this tutorial! I am almost finished making this for my daughters 1st birthday. She claps and dances along with Olaf and I’m sure she is gonna love this. Thank you so much for sharing your cake genius 🙂

  • How do you get the shape of the cakes?

  • Превосходно! спасибо за урок.
    Translation: Superb! Thanks for the lesson.

  • Hello, I was just curious how you shaped the cakes? I can’t figure it out. Thanks!

  • I loved this tutorial. You are a great and excellent teacher very genuine. May god shower lots of blessings.

  • I just made this for my daughters 9th Birthday. She Loved it! Thank you for posting.

  • Hi, I would like to ask you for 25 people, what cakes should I bak to make Olaf? Thank you so much!

    • Serdar Yener

      The size of the cake in the video is just nice for 25.
      Dark mud, white mud or butter cake, with dark ganache, white ganache or butter cream will all be ok.
      Thanks

  • Maravilhoso!!! Muito obrigada!! 🙂
    Translation: Wonderful!! Thank you!! 🙂

  • Can you please tell me what the best way to cut this cake to be served. Thanks in advance.
    Great tutorial. I am loving this site.

    • Serdar Yener

      Hi Heather,
      Good way of portioning this kind off odd shape cakes…
      1. Prepare tall bucket and fill with hot water.
      2. Place 2 or 1 slicing knives in the water. Water level should cover the metal parts of knives.
      3. Place a clean kitchen towel near the bucket to dry knives before each use.
      4. Prepare chopping board.
      5. Slice and remove a piece from cake as large as possible to the chopping board.
      6. Dab the hot wet knife on the towel but keep it a little wet.
      7. Slice desired portions while alternating the knives each time.
      Hope this helps 🙂

  • Hi Serkan, yes that was my question and thank you for your quick response. my cakes are carved an d wrapped in glad wrap in the fridge so I will check and decide on the crumb coat or straight to chocolate.
    Thanks again. As a mum and a hobby cake decorator I strive to increase my skill level. Cheers, Sarah

  • Hi Dawn, yes it does. I am so daft sometimes.
    Serdar/Serkan do i ganache my cakes once i have carved them to shape and before I put the chocolate shell on them? I am making my snowman now and I haven’t made them in molds.

    • Hi Sarah,
      I suppose your question could also be, “Do I need to do a crumb coat?”. Well, crumb coating is basically to make the cake a little smoother and to stop crumbs from coming off the cake.

      Sometimes when I get to that stage just after carving, the cake is nice and smooth and the cake is at a good cold temperature, and there are basically no crumbs. In this case I like to go straight to chocolate because I feel like the chocolate gets a better grip on to the cake because it seeps in to all the little pores of the sponge. I find that some times when the cake warms up to room temperature, the ganache (crumb coat) can break away from the sponge (if it is still being worked with) which also causes the chocolate to break away and ultimately have a poorer hold on things.

      So basically, if your cake is smoothly carved, firm and it is not crumbly, than go to the chocolate step. If you have bumps, an irregular surface and it is not smooth, than apply a thin coat of ganache before the chocolate to make it smooth first.

  • Thank you Sarah! In the second line in the comment with the recipe, Serdar says it is all in grams. 🙂 Do you know why his cake looks the way it does? Is it because it was wrapped and refrigerated, do you know?

  • I am so very impressed by your skill, ingenuity and charity. I have never made a 3D cake and am therefore a bit nervous, but I’m sure I can do it. Maybe it’s my computer screen, but I was wondering why your cakes seemed smooth, shiny and not layered from the start? I’m also curious about the molding you made. You said it’s cake and ganache mixed together?

    • Dawn it will be just like a cake pop mixture.
      Thank you Serdar! I will try this recipe. Are the measurements all in grams? Here’s hoping he turns out looking like Olaf. Cheers!

    • Hi Dawn,
      This is Serkan, (Serdar’s son). The cakes we use are pre-made meaning they are baked and layered within cylindrical moulds and stored in the fridge. I am not sure what you mean by smooth and shiny from the start but I think this is what you mean. The cakes are layered (sandwiched) within a perfect cylindrical plastic mould. So when the cake is cooled and set in the fridge, we remove the plastic mould and have a perfectly cylindrical cake to work with. We will show this in future tutorials. Yes the part that is used to model the mouth part of Olaf is just the same cake that is mixed (sponge and ganache) which results in a cakey paste that is very similar to play-doh.

  • Love it! I am going to try to make this for my girls frozen themed party in two weeks time. I hope gluten free mud cake holds up. Thank you so much from Australia.

    • Serdar Yener

      Hi Sarah I am going to add gluten free chocolate cake recipe soon in our recipes section but i don’t think will be ready on time . We are in holiday at the moment I will sent you the recipe on thursday maybe you can try. That will hold if you sandwich it with our ganache..

    • Serdar Yener

      Hi sarah this the recipe i promised please ask if you have question
      all measurements in grams
      GLUTEN FREE ALMOND CHOCOLATE CAKE
      250 mm CAKE
      1785 TOTAL
      goup 1 mix over double boiler
      392 DARK CHOCOLATE
      144 BUTTER
      261 EGGYOLK
      90 OIL
      group 2 whip to soft peak
      390 EGGWHITE
      130 CUSTAR SUGAR
      6 CREAM OF TARTAR
      group 3 sift to fold
      36 RICE FLOUR
      36 COCOA POWDER
      300 ALMOND MEAL

  • Thank u so much sir 🙂

  • Thank you as always x

  • Hi, for working in hot , humid weather, would ganache or buttercream work best? Would I need to alter the ingredient ratios on these due to heat conditions?Thanks!

  • Thank you Chef Yener…..I must say that this video is very detailed but it is looks very easy to replicate. Your directions and clear and easy to follow. You are a very, very good teacher and I really appreciate that you took the time to make and film this cake for us and offer it for free. You truly are a great teacher.

  • I’m so excited and thankful for you video !!!!!!! I love your work!!!!!! 🙂

  • Everything seems to be easy with your video !! thank you

  • Amazing tutorial – thank you Serdar Yener – you are a super star!!! 🙂

  • fabulous tutorial hope I get a request to make one soon. thanks again for sharing your knowledge . mj 🙂

  • Can not wait, would love to see the princesses as well, hint hint!!…..

  • Wonderful, I, for one, am looking forward to it. I’ve told a couple of friends who will be signing up and checking in. 🙂

  • Any ideas on when it’s going to be out? I’d like to make this one for an upcoming party, it’s fantastic!

  • Is it still coming?

  • Im looking very forward to this one 🙂

  • Can’t wait for this tutorial 🙂

  • i adoreeeeeeeeeeeeeeeee these tutorials the perfect delivery and simple instructions im so exited to see this tutorial

  • Cannot wait! Love this site.

  • I can’t wait for this one. What about the princesses Elsa and Anna?

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