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.
Valentines Mini Cakes Course Material
This PDF document contains a guide for how the mini cakes are coated with fondant, as well as each of the 6 decorations.
Mini Thank You Cards Template
This Word document contains a template to be able to print mini thank you cards.
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.
Rolling Pins
Preferably with no scratches or dents.
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.
Perfection Strips
3mm
Used to roll dough (fondant, pastillage etc.) to an even thickness.
Heart Shaped Cutters
5cm & 3cm
Basic Stationary
Pencil, eraser, ruler, sharpener etc.
Set of Brushes
Small & soft
Mini Cake Pump
Please watch tutorial
PVC Pipe
60mm (inside) by 75mm long
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.
Clear PVC Sheet
75mm (width) x 30cm (length)
Ribbon
Between 1cm to 1.5cm wide
Clear PVC Box
According to size of mini cake
Elastic Chord Ribbon
To tie around PVC box
Printed mini thank you cards
Provided in Downloads section
Cardboard cover for message
Clear acrylic pusher
For rose petals
Small cardboard pieces
For underneath mini cakes
Recipes & Ingredients
Icing Sugar Mixture
Icing sugar mixture, also known as confectioners' sugar or powdered sugar, is pulverised granulated sugar crushed together with a small amount (about three percent) of cornflour.…
50g
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…
250g - White, red, orange
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…
Dark Chocolate
250g
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
250g
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…
jim carpenter
Akir Andres
Ongslooi
Ongslooi
Ongslooi
I have made these several times and works great, However, when I pipe the birds they settle down and spread out. I have tried using more sugar it is thicker but about the same results. Do you have any suggestions?
Yes, the reason for having runny royal icing is somewhere along the way there is a bit of oil mixed with mixture, it could the from unwashed utenciles. Try again follow the recipe. Thanks
Tried this sweet little cakes but they didn’t turn out as nice as yours. I think I have to keep on practicing 🙂
I love your work, my problems arise from the fact I live in the United States and we do not use the metric system. Any advise on converting the measurements.
Thank you
We have converting system in recipes, other than that my best advice will be Google. Thank you.
Wonderful, thank you for sharing your skills and knowledge once again. Beautiful work, and beautifully presented.
Genius Mr. Yener!!!!
How badly I wanted to make these mini cakes, but I didn’t know how.
Thank You! Thank You! You are the best!
Another great video from Chef Yener whose vidoes always give me some new technique to apply. Thank you for your clear, detailed instructions.
Thank you for the great tutorial.
I wanted to find out about the chocolate plunger, how would you store it once you are done using it, would I just have to keep it refrigerated to prevent it from melting?
Yes of course, but it will get wet after you take it out from the fridge. To make it permanent use plaster of paris powder. Before you pour the mixture into the pipe, place a round cut cardboard on the base so the chalk does not touch the cake.