Learn a special technique to create fondant patterns on the surface of a cake.
In this tutorial, you will learn Serdar’s special technique of creating fondant patterns that are only limited by your imagination.
2400g mixture to produce 8 x 20mm high by 150mm round (diametre) sponges used to sandwich 20cm high by 15cm round (diametre) cake with ganache.
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 chocolate and cocoa powder with a touch of coffee powder. Years ago wedding cakes...[read more]
1kg
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 possible. A benefit of chocolate ganache is that the high...[read more]
For gluing flowers
100g
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 paste, pastillage dries much quicker and stronger. Made with gelatine, water...[read more]
1kg total
- 800g in 8 different colours (100g each)
- 200g black
You must be logged in to post a comment.
1.99K Views3 Comments7 Likes Reviews
Learn how to make a sugar necklace displayed on a necklace display stand.
866 Views2 Comments7 Likes Reviews
Learn how to make simple chocolate truffles.
I really do love your teaching style. You make everything look possible. I was waiting to join when I had enough money to…and I’m so glad I did. You are indeed a very great instructor .Thank you Mr .Yerner
I love all you cakes, but this style of fondant covering, is my favorite
Hi. Absolutely love your designs and your style of teaching. I am unable to get your fondant here in Canada. Can I use rolled chocolate for your “sliced fondant” designs.i thought if I did then I could prepare it several days ahead.
i don’t know about rolled chocolate but you can try other brand of fondant.
I love this technique it look beautiful. But I live in US Florida and is always very hot here. What was the grand of fondant your using for this technique since you said that it doesn’t dry quickly. I like to buy it and try this beautiful look. Thank you chef.
I just wanted to say thankyou so much for that great tutorial and great technique you are amazing!!! I tried this technique on a cake I made this week and am over the moon with the way it turned out. I submitted my cake to the Australian Cake Decorating Network and won “Members Monday ACDN Choice award in the ‘Cake’ category”.
So thankyou once again you are truly a master!!! 😀
Congratulations.
Thankyou
I just purchased this video and I only get the voice. What am I dong wrong?
Just used this technique slightly modified for a very Christmassy looking poinsettia. Very happy with the result.
Brilliant!!!
You are amazing! That looks incredible. You are always so creative. I love to watch you working. Looking forward to try more of your beautiful art.