Free 3D Emmet Cake Tutorial

Free 3D Emmet Cake Tutorial

A Free tutorial on how to make a 3D Emmet cake from Lego Movie.

A Free tutorial on how to make a 3D Emmet cake from Lego Movie.

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 Emmet Cake Course Material
This PDF document contains actual size blueprints, cake templates and internal construction diagrams.


  1. luz sosa says:

    spectacular !!!!! I don’t have words to describe your amazing job !!

  2. anne0308 says:

    This is a great tutorial, but I cannot see a button on the page which lists the materials, so I don’t know what quantity of each colour fondant you need to make Emmett. Can you provide this please.

  3. Neydi Pena says:

    Thanks for sharing this tutorial. i hope you can help me with three questions.

    Is it necessary to use a pond cake when you are going to carve it ? and Do you have a chocolate cake recipe that I can use to make this cake?

    And my last question is about the whipping ganache. If I let the ganache set over the counter for a couple of hours it will start getting firm. How do you whip it? Do you warm it? or Do you whip it as soon as the ganache comes to room temperature?

    I hope you can help me. Thanks

    1. Serdar Yener says:

      For 3 dimensional cakes especially standing once you need to use firm dense sponges like butter cake or mud cake these 2 are my preferences . As filler and coating cream I would use ganache ( whipped or unwhipped ) or butter cream. All these recipes are available in recipe section. To recondition ganache use microwave please. Thanks

  4. Christine Zuercher says:

    There is always something to learn from you chef. My eureka moment was when you rotated a cylinder while cutting it to keep from getting a flat end. Wow, so simple and yet how many times over the years have I cut fondant tubes, ropes, cylinders etc., and been frustrated with the cut. Thank you. This is why video tutorials have additional advantages versus just a printed version you would find in a book or magazine. A printed version may or may not say anything about little obscure techniques which one might miss otherwise.

    1. Serdar Yener says:

      That is exactly what I love to hear . Thank you

  5. Karlie says:

    Amazing cake. My son turns 6 in 2 weeks and he has picked this cake. Fingers crossed it turns out!

  6. Sharon Siriwardena says:

    Thanks for the lovely tutorial chef. Quick question. At the beginning you mention you add powdered sugar to ur fondant so that it becomes your desired consistency to model hands and face. When u were modeling Emmett hands u referred to the fondant as pastilliage. When u add icing sugar to fondant does it become pastilliage is my question. I am still having issues with my pastilliage was wondering whether this would be a better way to work at it

  7. Elsie Aikens says:

    Thanks for making this.

  8. glen fields says:

    Another Superb Tutorial. I will certainly have to try this one
    many Thanks

  9. Julie Swadling says:

    Brilliant tutorial as usual. Your cakes are brilliant.

  10. Cinnamon Carter says:

    Love this tutorial. One of the first videos of yours I watched was the Maria and Theo’s wedding cake on youtube. I then came here and my first purchase is the 3D Acoustic guitar cake. Next I am going to purchase the 3D Name cake. Thank-you so much for including some free videos in along with the videos to be purchased. They are all fantastic and are helping me become a better cake designer.

  11. Francine Kotler Elfassy says:

    Another question if you don’t mind… You suggest adding icing sugar to the fondant to make it firmer. Is there a reason that you choose to add icing sugar and not tylose or CMC? Would the result be similar? Thank you and may you always have joy from your grandchildren!

    1. Serdar Yener says:

      result is similar but not the texture. icing sugar make it quickly harder

  12. Francine Kotler Elfassy says:

    Lovely tutorial as always. You seem to always use a layer of chocolate between the layers of ganache to add strength. Would you recommend doing this even in warm countries where the chocolate might melt at room temperature? Looking forward to your reply.

    1. Serdar Yener says:

      yes ganache melts earlier then chocolate

  13. Lin Jenner says:

    When?? Lol

  14. Christine Jackson says:

    Yeah can’t wait for this, thank you so much!!!!

Leave a Reply

Member's Projects

Here's what some of our members have created after watching this tutorial.

Coming Soon
This tutorial is coming soon! This means the footage has been shot, and we are in the process of getting it ready to be published.
Scroll to top