Yeners Sliced Fondant Pattern Technique

By - December 8, 2017

Difficulty Level
Intermediate
Production Time
2 - 3 hours (if ready to coat)
Number of Servings
40
RRP
$290 - $320 (AUD)

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.

What you’ll learn…

  • One special pattern of Yener’s sliced fondant pattern technique
  • Making fantasy flowers petals with the same technique
  • Standing pastillage spikes and thin ribbons
  • Multi petal flower molding with starch all in one
  • Panel coating

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.
Yeners Sliced Fondant Pattern Technique Course Material
This PDF document contains a guide help you with this tutorial.
Type: .pdf | Size: 1.08 MB
Download File
Purchase this tutorial or subscribe to gain access to downloadable course material.

Track
Duration
Introduction
2:00
Tools & Materials
2:32
Recipes & Ingredients
2:46
Calculating the Fondant Needed
1:17
Creating the Pattern
13:48
Rolling the Pattern
14:06
Rolling Pastillage Flowers
8:42
Making Flower Extensions & Centres
5:32
Assembling the Cake
13:07
Final Thoughts
1:59
Total Duration
1:07:13

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
Rolling & Coating
  • Set of PVC pipes (30mm to 40mm thick, 40cm & 20cm long)
  • Rolling pin (30cm long)
  • Powder shaker (Filled with starch)
  • Needle or pin (to pop air bubbles)
  • Perfections strips
  • Fondant smoother
Cutting & Slicing
  • Set of knives
  • Craft knife
  • Pizza cutter
  • Box cutter
  • Set of scissors
Planning & Templates
  • Flipchart sheets (70cm x 50cm)
  • Semi transparent silicon baking sheets (70cm x 50cm)
  • White cellophane sheets (70cm x 50cm, on side matt)
  • Basic stationary (pencils, marker pens, ruler etc.)
  • Semi transparent plastic file separators
  • Plastic sleeves
Cellophane Shop Online
2 x 20cm by 20cm, 2 x 60cm by 30cm
Plastic Wrap Shop Online
Water Spray Bottle
Skewers Shop Online
Or toothpicks
Styrofoam Block Shop Online
5cm by 10cm by 10cm
"L" shape aluminium pusher
See picture in course material
Long chopping board
See picture in course material
long blade small box cutter
See picture in course material
Coffee cup
Few, filled with starch
Cold Spray Shop Online
Oil Cooking Spray Shop Online
Colour should be as light as possible to prevent discolouration in the fondant or pastillage.
Recipes & Ingredients
Chocolate Mud Cake Recipe View Recipe

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]

Dark Chocolate Ganache Recipe View Recipe

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]

White Chocolate (Compound) Wikipedia

For gluing flowers

Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
Pastillage Recipe View Recipe

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]

Rolled Fondant

1kg total
- 800g in 8 different colours (100g each)
- 200g black

A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.

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Member's Projects

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Yeners sliced fondant method.multi coloured cakePeacock pattern cake with embellishments