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.
Easter Wheelbarrow Cake Course Material
This PDF document contains blueprints and templates for the wheelbarrow as well as guides to make the eggs and the fence.
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
Pizza Cutter
Preferably large, stable and sharp.
PVC Pipe
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.
Powder Shaker
Starch
Preferably with small holes.
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.
Hand Towels
Ensure fibers are not loose.
Paper Puncher
Small Flowers
Liquid Food Colours
Brown
Recipes & Ingredients
4 x 400g each
25mm high x 200mm diameter.
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…
1.5kg
For layering and masking.
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…
500g Green
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…
350g White200g Dark brown300g Brown144g Black50g Green
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…
Rolling Fondant
300g White50g Red50g Green50g Yellow50g Blue1kg Light green
Dark Chocolate
50g
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…
White Chocolate
500g
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…
Cereal
80g Bran100g Oat Flakes
Я всегда любуюсь вашими потрясающими работами.Спасибо,что делитесь своим творчеством.
Hi everybody. I made this beautiful cake but I can not submit my foto. I will send to serdar tomorrow en hope he will post him. It was so nice to do and a beautiful result I hope everybody is safe and healthy and the tutorials help me to the quarantine time that we have now in Belgium with the corona virus. Thank you so much greetings Diane
Good day Yener . Thank you for your lessons , they are beautiful . I want to ask you , what mean 80 g Bran and what to mix with it ? I LOVE LIKE YOUR LESSONS !!! Бажаю Вам всього найкращого !!! Дякую за все !!!
Green sloppy royal icing. Thanks
Fantastic. What a great variety of skills, and as you mentioned could be used in many combinations to achieve a good variety of results. Happy Easter to you and your family, and thank you for sharing.
it looks gorgeous and it is very versatile. I am looking forward to this tutorial 🙂