The Making Of Maria & Theo’s 6 Tier Wedding Cake

The Making Of Maria & Theo’s 6 Tier Wedding Cake

We had to do a big wedding cake for one of our regular customers recently so we decided to film the entire process from conception to attending the actual wedding. It was an especially unique project because the cake was made on the Gold Coast (QLD, Australia), and flown to Adelaide (South Australia). It was […]

We had to do a big wedding cake for one of our regular customers recently so we decided to film the entire process from conception to attending the actual wedding. It was an especially unique project because the cake was made on the Gold Coast (QLD, Australia), and flown to Adelaide (South Australia). It was a huge cake that needed to travel a huge distance (2000kms). See how Serdar Yener did it!

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.
Maria & Theo's 6 Tier Wedding Cake Course Material
This PDF document contains templates for the pastillage legs, the decorative border between the legs and a piping guide for the decorative piping cascading around the cake.


  1. annapurna addanki says:

    Thanks for the tutorial , had it not been this tutorial i wouldn’t have known the secret of frosting and dressing a wedding cake . i attended a wedding cake tutorial -it was all about 2D,3D and painting but nothing to do with the cake and frosting . You had opened my perspective and the possibilities to work with ganache . Thanks a lot for the post. I have lot of queries on how to work with the fillings , will experiment on that to get there. my due respects to you , Chef.

  2. shatilyonok says:

    Hello.. I, like many others, finding your website and watching your lessons, thank you very much. Unfortunately, I don’t speak English, and write using online translator, so I can’t Express all the words of admiration and gratitude for the great work and knowledge You share..:). I have looked at this master class and I have some questions. What gold paint do you use when painting the pattern on the cake. is a liquid, not the leaves. You do it yourself, or is it ready to paint some of the company? and one more question: the wire, around which a bouquet of flowers – it stays on the cake, or remove it later? how then to cut the cake? it does not interfere with cutting? and again, how it is fastened to the cake? she looks pretty thick and elastic. I sincerely thank you for your work.

    1. Serdar Yener says:

      I use edible gold dust with oil . There is also ready liquid gold for the same need (rainbow dust metallic light gold). The wire is aluminium craft wire and it stays behind the flowers. You can position and use a little chocolate to fix to the cake surface . It is not in the way for cutting the cake because the cake been cut in the kitchen and all flowers and the wire removed before cutting. Thanks

      1. shatilyonok says:

        Oh, thank you!!!…. thank you!!!! Everything was so simple… 🙂 right now I tried to.. tried that and alcohol, and lemon juice and cocoa butter…but nothing like!!! God bless You!!!…

  3. Strudel says:

    Hi Chef Yener

    I have watched this video so many times now that I should know it backwards. I find myself constantly drawn to it for no other reason than the sheer artistry of your work and the great magnitude of joy it brings. I usually end up watching it on youtube while searching for something else. As you can imagine that something ‘else’ becomes forgotten while I loose myself in your beautiful tutorial. Thank you so much again and again for all your tutorials, for sharing your techniques and being so generous for teaching from your heart and soul. That in itself is an art form not many can relate. Than you also to all the other Yener family involved in bringing your masterpieces for us to view. x

    1. Serdar Yener says:

      Hi, Strudel you always give me comments from your heart I would like to do the same in return. End of this year I will be 64. consider myself a very lucky person for few good reason. I am blessed with a wife equally work hard and never complain about that. I am blessed with decent children who does not have any matters that I have to worry. That already gives me wonderful happy time that I can spend with my cameras connecting me with appreciative people like you. Associating people like you is another blessing. Having Serkan beside me with his exceptional computer skills is priceless. That stage of my life I couldn’t ask more ..Thank you again. God thanks for all.

      1. Strudel says:

        Thank you Chef for your kind reply. I appreciate all that you say about being blessed with a wonderful family. As we grow older all we would like is to be respected. I am older than you so at my stage of life I just want to enjoy the beauties of this world and to respect people like yourself who bring joy into our eyes. I wish for you many happy years ahead with your devoted family, to enjoy the good things in life which you deserve. God Bless you.

  4. vasanti rego says:

    How much would you charge for this 6 or 7 layer cake from 16, 14, 12, 10, 8, to 6 inch.

    1. Serdar Yener says:

      Wedding cake prices is result of calculations. 3 components 1. nr of portions each 3x2x1 inch slice $ 3-4.- 2. Constructions (Up to you) 3. Itemised decorations (Up to you). The cake in the video is about 6k + delivery and service. I hope this helps

      1. vasanti rego says:

        Thanks that help so 6K means 6 thousand

  5. sepo mumbi says:

    m in africa . to cake decorating..
    my husband downloaded your video for me. v watched it several times. i inted to do the pastilage legs on a wedding cake am doing on 4th oct 2015. hopping i nail it

  6. vasanti rego says:

    I tried making caramel almond crunch, did you use molasses and baking soda in the recipe. Any chance of sharing the orange peel recipe with us.

  7. vasanti rego says:

    I watched this video again and i saw you spike the gumpaste flower into the cake. Is is advisable to use spikes to place the flowers into the cake.

  8. vasanti rego says:

    Was your cake still frozen when you were decorating the cake and what was the tamprature of the room where you left the cake until the next day or did you place it in the hotel fridge.

    1. Serdar Yener says:

      This kind of wedding cakes will not go in the fridge any more after the fondant coating. Room temp is 20 degree

  9. vasanti rego says:

    The ribbon you used in Maria’s cake was it fondent ribbon or a cloth ribbon, and was the jewel hand made

    1. Serdar Yener says:

      It was cloth ribbon and the jewel was diamonties. The reason was I had to bring some elements from invitation cards to the cake and actually I dismantle one of the invitation card to use the diamonties. Thanks

  10. vasanti rego says:

    Where do you buy your flowers from. I live in Rochester, New York and would like buy your next flower tutorial.

    1. Serdar Yener says:

      We did not start making our sugar paste flowers series yet. You will have the information when it is published. Thanks

  11. Marcelo Henrique Leite says:

    Dear Sir Yeners and wife, congratulations on your spectacular job! Every time I watch this video (and I’ve done it a few times) I feel a great emotion and respect for you. More than Cake Designers, both of you are Cake Engineers and inspired artists. Thank you for sharing this wonder.
    Best regards from Marcelo Henrique (Sao Paulo – Brazil)

    1. Serdar Yener says:

      Thank You Marcelo Regards from Gold Coast Australia

  12. momo says:

    Beautiful work, so inspiring. Are we able to get access to the stencil for pastilliage legs?

  13. esra çalışkan says:

    türkçe bildiğinizi umarak sırf bu mesajı yazabilmek için üye oldum. kısa bir süredir hobi olarak pastacılıkla ilgileniyorum dekorasyon videoları izlerken eserinize denk geldim. eser diyorum çünkü sizin yaptığınız şey sadece pasta değil… yeteneğinizi mi emeğinizi mi özverinizi mi tebrik edeyim bilemedim ama hayran kaldığımı bilmenizi isterim. açıkcası çok uzun videolar izleyemiyorum sıkılıyorum genelde ama bu çalışmayı son saniyesine kadar izledim ve birazdan tekrar izleyeceğim galiba… artık sıkı bir takipçinizim 🙂 elinize emeğinize sağlık…

    1. Serdar Yener says:

      Sayin Esra hanim Web sayfamiza hos geldiniz diyor. Yeni yilinizi kutluyor ve basarilar diliyorum.

  14. smokey dragon dragon says:

    Dear Yener,,
    I love this tutorial .thank you

  15. Irini Paleologou says:

    Thank you, thank you , thank you for everything you are teaching us, with every detail…. you are a great sugar artist and the best teacher I could ever have 🙂

  16. jenny MARX says:

    such care taken over getting the cake there blew me away I will never be a professional but I will use what you show to try and achieve the best for my family and friends, thank you for explaining so carefully. I am going to do the horses and carriage for my daughters birthday in November, am very excited about this project once again thank you

  17. Nicole Bertrand Sawford says:

    Chef Yener watching you make this piece of art was breathtaking. The tutorial kept me glued to my seat. You are an inspiration to us all. I want to learn from you. You are the best!

  18. Jeanne Nafash says:

    As we say in America…..”I’m just blown away” Your ideas, your techniques, your execution of them, your teaching style, and that Magnificent cake, were awesome! Thank you, I have learned sooo much I will def be purchasing your video’s! I can def use some of your “style”!

  19. Samera Ali says:

    Hi i really thought the cake looked amazing, you have done such an amazing job, i wanted to know where did you get your stencil from that you cut around as it looks so good?? Thank you

    1. Serdar Yener says:

      Hi Samera,
      If you mean the legs, I made the stencil myself out of paper. If you mean the piping, I did not used any stencils.

  20. Angie alvarado says:

    INCREIBLE!!!!!! Creo que es el pastel de bodas mas hermoso que he visto en mi vida! Usted es un Artista!!! Es maravilloso verlo trabajar… me encantaria saber si las flores que coloco son hechas con gumpaste o son 100% naturales? realmente un hermoso trabajo… me ha inspirado! Felicidades y saludos desde Venezuela!

    TRANSLATION: INCREDIBLE!! I think it’s the most beautiful wedding cake I have ever seen in my life! You are an Artist! It’s wonderful to watch him work … I would love to know if I put the flowers are made with gum paste or are 100% natural? Really a beautiful tr down… You have inspired me! Congratulations and greetings from Venezuela!

  21. Aruni Fernando says:

    Dear Yerner,
    this is so wonderful and i have no other words but to say thank you so much for showing us the way of doing such a marvolous creation. You are a great teacher too. Iam just out of achieving my Master in Cake Decorating and i know just how its you’ve had felt during the whole time you spent with this lovely wedding structure. Iam so inspired, and in fact learnt the hard, easy, etc ways of doing this by following you. thanks so much, i wish you many many more years with outstanding creations. Good Health and Good Luck! thank you.

    1. Serdar Yener says:

      Hi Aruni,
      Congratulations for your master achievement and thank you for your kind remarks. For an instructor there is nothing more motivating than hearing others appreciations and words like yours. I am making cakes more than 40 years now. My son Serkan is also an expert artist creating sculptured cakes. He also designed and developed this web site. You can also see more samples in our business web site Thanks for your wishes. I really hope that I can be productive for a few more years and produce lots more videos and tutorials. Good luck to you too.

  22. Candy Melts says:

    You have done some amazing work, it was just so wonderful to watch thank you!

  23. Dee Zoellner says:

    Wow I’m speechless..such a fabulous creation not only the design of the finish but the cake and fillings looked so scrummy…you are awesome and you must have needed to sleep for a week to recover from all your hard work.

  24. Serdar Yener says:

    Hi John, yes we made the flowers, but due to time constraints, we needed to purchase some of them ready-made. Yes we will covering flowers in future tutorials. Peonies will be one of them. Thanks

  25. john echevarria says:

    Thanks for your tutorial. Did you do all the gum paste flowers?. Are you going to include gum paste flowers in your future tutorials?

  26. annette Lui says:

    Loving everything you showing in the tutorials thank you so much I love your work and you are an inspiration to me. Hope I can get as good.

    1. Serdar Yener says:

      Thank you 🙂

  27. Naomi Hung says:

    Your work is outstanding. I really enjoyed the whole thing showing us the WHOLE set up for start to finish. Thank you much for sharing that. NOT many cake decorators do… Your piping skills are spectacular. May I ask for the lattice work is that gumpaste? or pastillage ? The harder stuff from gumpaste?
    I really also LOVE the tip with the pipping tip…
    May I ask how do you let the reception know how to disassembled the cakes? Specially one magnificent like that!!
    I look forward to being a member annual member VERY soon!!
    Regards Naomi

    1. Serkan Yener says:

      Hi Naomi,
      Thanks for all your kind words.
      Yes the lattice work is pastillage. It’s the same pastillage recipe that is posted in our recipes section. For this particular cake, Serdar actually attended the wedding and personally went into the kitchen to help them disassemble and portion the cakes but if he wasn’t attending the wedding we probably would have provided clear instructions on what needed to be done. Thanks for your interest in Yeners Way and I hope you enjoy the site 🙂

  28. Chris Paras says:

    Dear Yener,
    I was at Maria and Theo’s wedding and not only was it an exceptional evening but it topped with the most beautiful cake that tasted even better than it looked. Thank you for the cake and this site.

    1. Serdar Yener says:

      Thanks Chris, I enjoyed the whole event and experience of making the cake and going to Adelaide. Thanks for joining us at our new site. Please help us to spread the word 😉
      Thanks again

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