CAKE DESIGN 3- the Daring kitchen


Finale ! Here’s the last design I created for the daring kitchen challenge.

This makes use of modeling chocolate and shows a simple technique,using it.

A lovable modeling chocolate teddy was fixed with a pastel pink balloon,on a ganache cake.

Just loved creating and shaping it !


I like to use modeling chocolate on chocolate fondant or ganache cakes,because of its chocolatey taste.This is a  cute mini cake made for the 6 month birthday of a baby girl.The grizzly teddy crafted out of modeling chocolate is completely edible.I used dusty pink modeling chocolate to make a band and  cutout flowers.The cake board was imprinted by a pebble texture sheet.To add a little thrill to my cake design,I made a floating balloon out of pink modeling chocolate and fixed it behind the teddy.I hope you like this cake as much as the excited baby did !





Roll out the modeling chocolate on a plastic or silicone mat..Make sure you are working in a cold environment or in air conditioning.Modeling chocolate can melt easily in a warm climate.

Using  a flower cutter and cut few shapes.Make an indent in the center of the flower with a balling tool or your finger.


Place a small ball of modeling chocolate in contrasting color in the center of the flowerUsing a craft knife or toothpick mark out little veins or stripes on the flowers.Leave the finished flowers to dry and set a bit.

These flowers are delicious to eat and pretty to look at too.They sit very  well on cupcakes and cake pops.

Do try them out !

Warm,warm….. goodbye from me…….till I write in again !


FLOWER POWER-Classic Vanilla Butter Cake


Flower Power hidden surprise cake

Do you have the Power hidden within you !PhotoGrid_1460282216478


Here is a hidden cake I created using my favourite vanilla butter cake recipe.

It’s a truly delicious cake.

Soft and melt in the mouth,yet sturdy enough to cut and carve or shape !

I  call this surprise cake FLOWER POWER, dedicated to that little,never fail power women  have hidden somewhere inside them !

As you slice this cake,there is a sudden burst of colour and a floral design shows through.

The cake is covered with pure chocolate ganache and decorated with ditto fondant flower standees.


Butter 225gms

Caster sugar 230gms

Egg 4

Flour 200gms

Baking powder 1 tsp

Vanilla essence 1 tsp

Method of Production:

Grease and line a round 9-inch cake pan.

Make sure all your ingredients are at room temperature.

Beat butter in a bowl till softened,

Add sugar and whip the mixture till fluffy and well aerated.

Start adding eggs one by one.Beating the batter well after the addition of each egg.

Fold in flour that has been sieved along with baking powder.

Add vanilla essence and beat the cake batter well till its incorporated.

Pour cake batter in appropriately sized baking pan.

Bake at 150/160 C for 45 to 55 minutes.Till top is golden brown and a skewer inserted comes out clean.

Cool cake on a baking rack and use as required.


Red and orange hidden flowers



1.Two trays of colored vanilla cake were baked,I made a red and orange cake.

2.Half inch thick cake slices were cut in red and orange.

3.Using a flower cutter I stamped out red and orange flowers,from the cakes.

4.Next, I used a mini round cutter to cut out mini centres from the flower cake pieces.

5.A vanilla cake batter was prepared.One-third of the vanilla batter was used to line a bread/rectangular cake tin.

6.Each cake flower centre was inserted into a cake flower of the opposite colour.

7.A row of stamped out cake flowers was arranged standing all along the vanilla cake batter,in a horizontal line.

8.Lastly, the remaining vanilla cake batter was poured all over the cake flowers.Making sure they were totally covered with the batter.

9.The cake was baked at 150 C for 55/60 minutes.

TIP: The cake takes a time to bake evenly because the batter is spread all around a pre-cooked cake.Baking at a lower temperature for a longer time is preferred.


Happy baking !