Number cakes are a popular choice for celebrations, and you don’t need a special pan or to waste any cake to make a beautiful, personalized number cake. Here’s the simplest method that saves you time and cake scraps—without compromising on style or taste! With this method there’s no cake waste or extra cutting needed!

Ingredients/Tools

• Baking tray: A regular sheet tray will work perfectly.
• Parchment paper: To help you pipe the cake batter in the shape of the number.
• Cake batter: Any recipe you like, or a box mix for convenience. I prefer using my moist chocolate cake or moist vanilla cake recipes. I baked 3 layers of chocolate cake for numbers ‘4’ and ‘ 0’ which I used to make my husband’s 40th birthday. For this cake I used  my moist chocolate cake recipe with the ingredients adjusted (1.5 x the ingredients listed there).
• Frosting: Your preferred frosting that has a piping consistency.  I used a chocolate caramel frosting but buttercream or other frosting work as well. 
• Toppings: Fresh fruit, chocolate, edible flowers, or any decoration of your choice.
• A template: You can easily create one using Google Docs, Word, or any other software. I use the “Train One” font in Google Docs for the numbers. You can download my templates with number from 0 to 9 here. 

Directions

Watch this video tutorial or read the instructions below. 

Create the Number Template

Open Google Docs (or your preferred software), and type the number you want to use for your cake. Size the number so that it’s as big as your page – I used a standard A4 page. I like to use the “Train One” font, but feel free to choose any bold, clear font. You can download my 0 to 9 number templates from here. 

Print out the number on a piece of paper. This will act as your guide for shaping the cake.

Prepare Your Parchment Paper

Lay the printed number template under a piece of parchment paper, then place both of them on a baking tray. The template should be visible through the parchment paper.

Pipe the Cake Batter

Prepare your cake batter and transfer it to a piping bag.

Using the template as a guide, pipe the batter along the edges of the number on the parchment paper. Once the outline is complete, fill in the number with more batter, ensuring it is evenly spread.

Bake the Cake Layers

Carefully remove the paper template from under the parchment paper and bake the piped cake layers in the preheated oven at 350° F (175° C) for about 10-15 minutes or until a toothpick inserted in the centre comes out clean.

Repeat the process to bake three cake layers for each number cake. Ensure each layer is piped separately.

Assemble & Decorate the Cake

Once all your layers are baked and cooled, begin stacking the layers.

Place the first number cake layer on a cake board, add simple syrup for an extra moist cake, pipe a generous amount of frosting on top, add the second layer, pipe frosting again, then repeat with the third layer. I used a chocolate caramel frosting but buttercream or any frosting that has a piping consistency works. 

Top your number cake with fresh fruit like berries, chocolate, macarons or anything you like.

If you’re looking for a refreshing and indulgent treat that’s both easy to make and full of flavour, this Chocolate Mint Ice Cream is the perfect solution. With just a few simple ingredients, you can create a creamy, minty delight that’s perfect for any occasion. Whether you’re enjoying it on a hot summer day or serving it as a special dessert, this homemade ice cream is sure to satisfy your sweet tooth.

Ingredients

• 750 ml (3 cups) whipping cream
• 100 g (1/2 cup) sugar
• 100-150 g (2/3 – 1 cup) grated chocolate
• 2 bunches of fresh mint or a few drops of peppermint extract 
• A few drops of green food colouring (optional)

You will also need a 2.4 l / 2.5 qt container that is freezer safe.

Directions

Watch this video on read the instructions below.

Blanching the Fresh Mint

If you’re using peppermint extract instead of fresh mint, you can skip this section. 

In a saucepan, bring a pot of water to a boil. Prepare a bowl of ice water nearby.

Remove the mint leaves from the stems. Place the fresh mint leaves into the boiling water for about 30 seconds. This blanching process will help retain the vibrant green colour and enhance the flavour of the mint.

Remove the mint leaves from the water and immediately transfer them to the bowl of ice water to cool and stop the cooking process. Let them sit in the ice water for a minute or two. Then, drain the mint leaves.

Making the Ice Cream

In a saucepan, heat the whipping cream over medium heat until it almost comes to a boil. Remove from the heat and add the sugar. Stir until the sugar dissolves. 

Add the fresh mint leaves that were previously blanched and a ladle of the whipping cream to a blender. Blend this mixture until the mint leaves are all chopped up. Pour this over the remaining whipping cream. If desired, add a few drops of green food colouring. If you want a stronger flavour, add more blanched mint leaves or a bit of peppermint extract as well. 

Note that the ice cream pictured here does not have any food colouring. It has the natural colour from the mint leaves only. 

Set the mixture aside until it cools off. 

Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Add the grated chocolate to the mixture five minutes before it’s done. 

Transfer the partially frozen ice cream to an airtight container, cover it, and freeze for at least 4 hours or until firm.

Once fully frozen, your homemade chocolate mint ice cream is ready to enjoy! Serve in bowls or cones, and garnish with additional grated chocolate or fresh mint leaves if desired.

Note: If you don’t have an ice cream maker, you can still make this recipe. Just add the grated chocolate to the mixture and pour it into a freezer-safe container. Cover it, and place it in the freezer. Every 30 minutes for the first 2-3 hours, remove the container from the freezer and vigorously stir the mixture with a fork to break up any ice crystals. This will help achieve a smoother texture. Repeat this process until the ice cream reaches the desired consistency.

Looking for a cake that’s as graceful as a ballerina? Whether you’re planning a birthday, baby shower, or any event that calls for a touch of elegance and charm, a ballerina-themed cake is sure to delight! Here’s a roundup of more than 100 ballerina and tutu-themed cake designs—from simple one-tier cakes to elaborate multi-tier creations, with plenty of creative inspiration for every event.

Simple One-Tier Birthday Cakes

For a minimalist yet beautiful look, a one-tier ballerina cake is a stunning choice. Often adorned with a delicate ballerina silhouette, tutu details, and pastel colours like soft pink, these cakes are ideal for intimate celebrations. You can add an elegant ballerina topper or decorate the cake with light piping details to achieve the perfect balance of charm and sophistication.

Cakes with Tutu Detailing Made of Tutu Fabric

Tutu fabric detailing on cakes is an elegant and whimsical way to add a beautiful and unique touch to any ballerina-themed celebration. This design is great for first birthdays, baby showers, and birthday parties. The tutu fabric can be arranged around the base of the cake tier or cake stand to create a soft, flowing look, similar to the delicate skirts worn by ballerinas.

• Baby Shower or First Birthday Cake: A soft pastel tutu skirt made of tulle fabric around the cake adds a charming touch, making the cake look like a real ballerina. You can pair it with other delicate accents, such as tiny ballerina shoes or fondant flowers, for an extra layer of elegance.
• Birthday Cake with Fabric Tutu: For birthdays, a larger, more dramatic tutu can be created, often incorporating layers of fabric to mimic the ruffled look of a ballerina’s tutu. This can be paired with a ballerina topper, or you could keep the focus on the tutu detailing for a minimalist and stunning effect.

These tutu fabric cakes provide a wonderful texture contrast and bring a dreamlike, soft feel to any event. They’re perfect for anyone looking to add some extra flair and a unique, handmade touch to their celebration.

You can find a full tutorial on my website and YouTube channel on how to make this kind of tutu cakes.

Multi-Tier Birthday Cakes

For a more elaborate celebration, a multi-tier ballerina cake creates a show-stopping effect. Layers of fondant, intricate lacework, and tutu decorations made from buttercream or ruffled fondant give this kind of cakes a grand, luxurious feel. Add a ballerina figurine on top or in the centre for an enchanting visual. This design works perfectly for both birthday parties and sophisticated galas, bringing an air of grace to any celebration.

Baby Ballerina-Themed Cakes

A baby ballerina-themed cake is ideal for baby showers and first birthdays. Little ballerina shoes, hand-painted details, and delicate fondant ruffles are popular touches that bring this theme to life. These cakes are both whimsical and elegant—perfect for welcoming a new little dancer into the world!

Birthday Cakes with Intricate 3D Ballerina Toppers

For a more detailed, stunning design, 3D ballerina toppers can take your birthday cake to the next level. These toppers can be handcrafted with modelling chocolate, fondant or gumpaste, showcasing ballerinas in graceful poses. From spinning dancers to elegant pirouettes, a 3D topper adds both height and charm to the cake. This design works beautifully for milestone birthdays or any celebration that requires a little extra flair!

Other Pink & White Cake Designs: Simple Alternatives

If you’re looking for something simpler yet still on-theme, opt for a pink and white cake that can easily be adorned with a store-bought ballerina or doll topper. These cakes often feature clean lines, soft pastel colours, and minimal decoration, making them an ideal choice for a simpler look. You can choose a fondant-covered cake or a buttercream design with subtle details like piped ruffles, bows, or lacework. Adding a ballerina topper will give the cake an instant ballerina vibe without the need for extensive decoration. It’s an easy, budget-friendly way to bring a touch of ballet elegance to your celebration.

Whether you’re after a showstopping multi-tier cake or a simpler one-tier design, ballerina and tutu-themed cakes offer endless possibilities for creating an elegant and whimsical atmosphere at your event. From detailed 3D toppers to baby ballerina cakes with tutu detailing, these designs can be customized to suit any occasion. And if you’re after something simpler, a pink and white cake adorned with a ballerina topper is an easy and affordable way to bring your theme to life.

I’ve generated most of these Ballerina & Tutu-Themed Cake Designs using an Artificial Intelligence (AI)-powered app. If you want to learn more about how you can generate your own cake designs using AI-powered apps, read my other blog post – Cake Designs in the Age of AI: More Personalized and Creative Than Ever Before. 

I hope you found these cake designs inspiring! 

In this post, I will show you how to naturally dye Easter eggs using blueberries to achieve a stunning blue colour. I will also share a few simple tips for creating different shades and looks and how to give your eggs a touch of elegance with edible gold leaf for a polished finish. 

Ingredients/Supplies

• 3 cups (450 g / 1 lb) blueberries (fresh or frozen) for a royal blue colour; for a sky blue colour, use 3 cups (450 g / 1 lb) shredded red cabbage as a dye. Simply boil the cabbage in water and use the same technique as described below. The resulting colour will be a lighter, softer blue, perfect for a fresh and delicate spring look.
• 3 cups (~ 700 ml) water
• 3 Tbsp white vinegar
• 6 white eggs (or as many as you’d like to dye)
• paper towels
• cooking oil (to buff the eggs)
• Edible gold leaf sheets (for a more elegant touch) 

Directions

You can watch this video to see how to dye the eggs or read the instructions below. 

Add the blueberries (or chopped red cabbage) and water to a medium-sized saucepan.

Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer, covered so that the liquid does not evaporate.

As soon as the blueberry mixture starts boiling, place your eggs in a pot and boil them for 3 minutes. By that time, your blueberry mixture would have simmered for about 15-20 minutes. You’ll notice the liquid will begin to darken as the blueberries release their natural pigments.

Add 3 tablespoons of white vinegar to the liquid, which helps set the colour on the eggs. Remove the blueberries from the liquid with a spoon or a strainer and add the hot eggs into the hot blueberry dye. Let everything simmer, covered, for 5 more minutes. Adding hot eggs to the blueberry dye and allowing it to boil for a few more minutes can help the eggs absorb more colour. The heat can make the pores of the eggshell expand slightly, allowing the dye to penetrate more effectively, which can result in a deeper, richer colour.

Remove it from the heat and allow the eggs to cool in the liquid for 40 minutes or longer. The longer you leave the eggs in the dye, the darker the colour will become. The liquid should cover the eggs fully. If it’s not, transfer the eggs and dye liquid to a narrower pot or jar.  Or, add one more egg as the extra weight and volume will help raise the level of the dye liquid in the saucepan. You can also leave the eggs in the dye in the fridge overnight for a darker royal blue colour. 

You can easily re-use the blueberry dye for as many eggs as you want. Simply remove the dyed eggs and bring the dye to a boil again. Add hot eggs that were previously boiled for 3 minutes and let everything simmer on low for 5 more minutes before turning off the heat.

Keep in mind that each new batch of eggs added to the dye will generally be lighter than the first, especially if you’ve already dyed several eggs. However, you can always leave them in the dye for a longer period to achieve a deeper colour.

If you want your eggs to have a shiny and darker, more royal blue hue, buff the eggs with a small amount of cooking oil. Simply use a paper towel to gently rub the oil onto the surface of the eggs. The oil gives the eggs a smooth, glossy finish and deepens the colour.

To elevate your dyed eggs even further, you can add edible gold leaf. Gently apply small pieces of gold leaf to your eggs for a refined and elegant look. It’s a simple way to add a luxurious touch to your Easter celebrations.

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How to Dye and Decorate Eggs in 3 Creative Ways

I made these playful Soccer Ball Cookies for my kid’s birthday party! Whether you’re preparing a treat for a soccer-themed party or just want to have fun with your baking, these cookies are sure to be a hit. In this post, I’ll show you how to make simple sugar cookies and transform them into soccer ball cookies using two easy decorating techniques: drawing a soccer ball pattern with an edible ink marker or piping frosting to fill in the design.

Make sure to check out all the soccer-themed posts on my website to see lots of soccer-themed dessert ideas, party games, snacks, decorations and much more!

Let’s dive into the recipe and decorating techniques to turn your basic sugar cookies into fun, soccer-themed treats!

Ingredients

• 115 g (1 butter stick) unsalted butter, at room temperature
• 100 g (1/2 cup) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 210 g (2 cups minus 2 Tablespoons) all purpose flour, sifted
• edible ink marker (black) 
• black and white frosting – for the second technique only
• 2 piping bags – to pipe the frosting

This is enough to make ~15-20 cookies, depending on the size of the cookie cutters you use.

Directions

Make the sugar Cookies

Using a hand or stand mixer, cream the butter and sugar until light and fluffy, about 5-6 minutes.

Lightly beat the eggs and vanilla extract.

Then, add the egg mixture over the butter mixture and mix until incorporated. You can use a spatula for this or your mixer. 

Mix the salt with the sifted flour. Add this over the butter mixture and mix the ingredients until just combined. You can mix it using a mixer with a dough hook or just a spatula and then your hand, but make sure you don’t overmix!  Don’t worry if there are a few lumps or streaks of flour in the dough. 

Wrap the dough in plastic wrap and refrigerate for at least 3-4 hours.

Preheat the oven to 180°C (350°F).

On a lightly floured surface roll the dough until it’s about ¼ inches thick. I usually place a piece of plastic wrap over the dough so that the rolling pin doesn’t stick to the dough and I don’t use lots of extra flour on top to prevent it from sticking. 

Using the cookie cutters, cut out the dough and place the cookies in a baking pan lined with parchment paper.

For 6.5 cm (2.5’’) round cookies, bake for 10-12 minutes until the edges are firm to touch. Allow to cool completely. 

Decorate the Soccer Ball Cookies

Technique 1: Draw the Soccer Ball Pattern

Once your cookies have cooled, use the edible ink marker to draw the classic pentagon (I mistakenly made black hexagons, I know :-P) and hexagon pattern of a soccer ball on each cookie. Focus on drawing a black pattern—this is a quick and simple way to create the look of a soccer ball without the mess of frosting.

For each cookie, start by drawing a black pentagon in the centre and then fill the rest with hexagon shapes around it.

Technique 2: Piping Frosting to Fill the Pattern

Divide your frosting into two parts. Tint one part black using black food colouring, and leave the other part white for the hexagons.

Place each colour of frosting into separate piping bags. Cut a small tip from the bags to make a small opening for dotting.

Trace the pattern with the edible ink marker: Use the edible ink marker to trace the outline of the soccer ball’s pentagons and hexagons. You can lightly mark the areas where you’ll pipe the frosting.

Start by piping the black frosting into the pentagons and the white frosting into the hexagons. Use a gentle squeeze to create small, even dots that fill the spaces you outlined. It’s okay if the dots are a little bit imperfect—it adds to the homemade charm!

Allow the frosting to set for 30 minutes before serving to make sure it holds its shape.

In this post, I’ll show you how to make a Car Cake with Remote-Controlled Headlights. My kids are Rocket League fans so I threw race car-themed birthday parties for them. I made two car cakes, along with cupcakes and race car-themed cakesicles to match the theme. I’ve already posted a tutorial showing how I made the Red Race Car cake (does it look like Dominus ?). In this post, I’ll walk you through how to create this Fuchsia and Golden Race Car cake (does it look like Fennec?), complete with headlights that can be turned on and off using a remote. 

Make sure to check out my posts from this Birthday Party for Rocket League Fans series to see lots of dessert ideas, party games, snacks, decorations and much more!

Ingredients & Recipes

The amount of ingredients you need depends on the size of your race car cake. Mine was 23 cm x 33 cm (9’’ x 13’’) and 17 cm (6.5’’) tall. What you need for this cake size:

• Three sheet cakes – one of mine was 38 cm x 38 cm (15’’ x 15’’) and two were smaller 30 cm x 30 cm (12’’ x 12’’). I made a  small Moist Chocolate Cake and two Chocolate Sponge Cakes – a big and a small one. The moist chocolate cakes are much easier to work with when carving the cakes. My older son loves that chocolate sponge cake so I had to make it work as well. The ingredients in this moist chocolate cake recipe are enough for the small sheet cake. For the chocolate sponge cake, I made both sheet cake sizes and I doubled the ingredients in this recipe. 
• Frosting of your choice. For the filling I used Raspberry Cream Cheese Buttercream made using this recipe (about 3/4 of the quantity should be enough) plus a thin layer of raspberry jam (150-200 g). The chocolate sponge cake was filled with the chocolate ribbon buttercream using this recipe (multiply all ingredients by 2.5 to have enough filling). 
• Ganaching the cake. I covered the cake with semi-sweet chocolate ganache (unwhipped/firm frosting) made out of 1 kg of semi-sweet chocolate (baking or couverture chocolate) and 500 ml whipping cream. Follow the instructions in this post to make the ganache. 
• Raspberry/strawberry simple syrup (optional, if you want your moist chocolate cake extra moist). Boil 350 ml (1.5 cups) water with 8 tablespoons of sugar. When it starts boiling, add 2 tablespoons of vanilla extract and a few drops of raspberry- or strawberry-flavoured baking oil. Remove from the heat and let it cool off. 
• Cappuccino simple syrup to moisten the cake. I used the cappuccino syrup in this recipe (multiply the ingredients by 1.5 to have enough syrup for the entire car cake). 
• Modeling chocolate to cover the cake:
  • 1.5 kg (3.3 lbs) of fuchsia modeling chocolate; I coloured white modeling chocolate using the fuchsia oil-based food colouring from Color Mill.
  • 1.5 kg (3.3 lbs) of black modeling chocolate
  • 900 g (2 lb) of yellow modeling chocolate
  • Some shimmer / pearl / golden luster dust to brush on the cake to make it shiny.

Note that you can use fondant too but it dries out faster and it’s not as easy to hide the seams as it is with modeling chocolate. 

Other Tools/Items:

• For the headlights, 2 mini submersible LED lights with remote and press’n seal plastic wrap to wrap the part of the LED light that is inserted into the cake. I used these LED lights (affiliate link).
• two  33 cm x 48 cm (13’’ x 19’’) cake boards made of thickened corrugated cardboard, which is strong and not easy to bend 
• a larger cake board than the one above to place the finished race car cake on
• 4 bubble tea/boba plastic straws or cake dowels
• 4-6 styrofoam balls, 4.5 cm (1.8’’) & a glue gun 
• parchment paper 
• a ruler 
• a 6.25 cm (2.5’’) circle cutter, fondant blade tool and soccer ball silicone mold to make the tires and rims – I used the bottom part of this soccer ball ice cube silicone mold (affiliate link)
• fondant rolling pin
• X-Acto knife or any other sharp knife with a thin blade
• powdered sugar or cornstarch for dusting the surface 
• edible glue
• a small paint brush 
• small offset spatula

Directions

Watch this video tutorial or read the instructions below:

Planning Ahead & Creating Templates for the Race Car Cake

For all the 3D custom cakes I make, I create templates ahead of time to make it easier to carve and shape the cakes. For this race car cake, I used two 33 cm x 48 cm (13’’ x 19’’) cake boards. At least one of them (the one placed underneath the entire cake) should be made of thick corrugated cardboard. This type of cake board is strong and not easy to bend. The cake board placed in the middle of the cake can be a normal cardboard one as well. On the back of the cake board, I used a pencil to trace the shape of the car, which was 23 cm wide and 33 cm long (9’’ x 13’’). The wheels were 6.5 cm (2.5’’) wide, so the cutout was slightly bigger than that (7.6 cm / 3’’).

I also made templates out of parchment paper for the car’s windshield and side windows. The windshield had an 18 cm (7’’) bottom base, a 13 cm (5.1’’) top base, and sides of 8 cm (3.15’’). The side windows had a 21 cm (8.3’’) bottom base, a 13 cm (5.1’’) top base, one side of 8 cm (3.25’’), and the other side of 5 cm (2’’).

So, it’s important to plan ahead and create your templates before you start stacking, carving, and decorating your cake.

Lastly, I always have printed pictures of what I want to make—whether it’s a design generated with AI apps or downloaded from the internet. Make sure to have printed pictures of your design handy!

Filling and Stacking the Cake

Bake your cakes and make the raspberry cream cheese buttercream and chocolate fillings using the ingredients and recipes provided above.

Now, let’s fill and frost our cake. My car cake had:

• 2 layers of moist chocolate cake filled raspberry jam & raspberry cream cheese buttercream
• The rest of the cake layers were chocolate sponge cakes filled with chocolate ribbon buttercream 

First, use the template to cut the shape of the car out of the moist chocolate sheet cake. Then, cut the cake horizontally in two and transfer the top layer to a separate cake board. Keep the bottom cake layer on the corrugated cardboard car template with the shiny side facing up. Since my sheet cake was not as long as my car, I had to use the leftover cake to build the back of the car. If you have a rectangular cake pan that’s as wide and long as your car, then you don’t need this extra step.

If using sugar syrup, moisten your first cake layer. Spread thin layer of seedless raspberry jam and a layer of cream cheese buttercream on top. Place the second cake layer on top and moisten it with sugar syrup.

Now let’s add some support and stability to the cake. Cut boba straws or cake dowels to the height of the your cake and insert them into the cake, about  3.8 cm (1.5’’) away from the edge. I used 4 boba straws on one side of the car, 4 on the other side and 2 more in the middle. 

Next, cut the second sheet cake (the larger chocolate sponge cake in my case) using the car template. Make sure you go as close to the edge as possible to save a big piece of the leftover cake as this will be used to build up the back of the car. Cut the sheet cake horizontally in two and place one of them on your 2nd car template made out of the cardboard cake board.

Spread a bit of frosting over your moist chocolate cake and the boba straws and place the car-shaped cake board with the first layer of chocolate sponge cake on top. Moisten it with the cappuccino sugar syrup. Spread a layer of chocolate ribbon buttercream. Then, place the 2nd layer of chocolate sponge cake on top. Moisten it with cappuccino syrup. Spread another layer of chocolate ribbon buttercream. 

Place the smaller sheet cake on top to build up the car. Cut it around so that it has a similar shape as the rest of the car. Then, moisten it with syrup and insert a few boba straws to add some extra support on the back side of the car. This is because, as you build your cake up, the front of the car will be slimmer than the back, so you’ll need more cake at the back and less at the front. Spread some frosting, add a small rectangular cake board on top, spread frosting on top of the board and add more sponge cake from the middle of the car to almost the back of the car (about 3.8 cm or 1.5” away from the edge). 

Keeping building the back of the car using your cake scraps and remaining frosting. 

Once the cake is filled, cover it with plastic wrap and place it in the freezer for 2 hours. Freezing the cake makes it much easier to carve without it breaking apart.

Remote-Controlled Headlights for Your Car Cake

Want to take your car cake to the next level? Add some wow factor with working headlights that light up and can be controlled with a remote! I used two mini submersible LED lights that turn on and off with a remote, giving the cake a fun, interactive twist. I purchased these LED lights. To keep things safe, I wrapped the back and sides of these LED lights in press’n seal plastic wrap. This ensures that the parts inserted into the cake stay free from any plastic, keeping everything clean and cake-friendly.

Carving & Ganaching the Car Cake

Make your chocolate ganache. Cover it with plastic wrap (touching the surface of the ganache to prevent condensation from forming). Allow it to cool at room temperature until it reaches a thick pouring consistency.

Using a serrated knife, carve the cake into the shape of a car. I did not use any templates for carving (other than the base cake board template), so you can watch the video to see how I carved and shaped the car cake to bring it to life. The only tip I can give you is to always have your car picture printed and handy to refer to while carving out the details. Don’t be afraid to cut into the cake to make more pronounced shapes. The angles and shapes will look less drastic once you cover the cake in modeling chocolate.

I made the area around the wheel as high as the wheel itself—actually, a bit taller.

However, if you want the car and wheel placement to look even more realistic (with the chassis appearing lifted off the cake board), make the wheel cavity about 2/3 the height of the wheel. Then, follow the instructions in my other Race Car tutorial to create a ‘floating’ cake board that gives your car cake a more authentic, elevated look.

Use the tip of a small serrated knife to carve out the space for the headlights. Make sure you make the cavity slightly bigger than your LED lights so that there is enough room to ganache the cake and insert the lights in afterwards. 

Note that your car-shaped cake board needs to be visible as you carve the cake. You need to leave enough space so that you can cover the cake with ganache, with the modeling chocolate and add the car design details made out of the modeling chocolate. Everything needs to sit on the cake board so you should leave at least 2.5 cm (1 inch) of cake board around the carved cake.

Use the cake scraps to fill any visible gaps and build up the car parts, such as the car hood. Then, place the cake in the fridge for 1 hour.

Crumb-coat the cake with a thin layer of chocolate ganache using a small offset spatula. Refrigerate the cake for one hour, then apply another layer of chocolate ganache, smoothing it out with your spatula. Keep the cake in the fridge until the chocolate hardens.

Insert the LED headlights in and crumb coat the cake with a final layer of chocolate ganache, smoothing it out as much as possible. Keep the cake in the fridge until the chocolate hardens.

Covering the Car Cake with Modeling Chocolate

Now, onto the fun part— giving this cake some colour! I covered the cake in modeling chocolate, but you can use fondant too. I prefer working with modeling chocolate as it’s easier to cover the cake in sections, hide the seams, and it doesn’t dry out as quickly as fondant. Plus, it’s much more delicious!

If needed, use a bit of modelling chocolate to build up the fender / wheel arch (the protruded part right above the wheel) before covering the cake in modeling chocolate.

Knead your modeling chocolate until it’s nice and pliable. Dust your work surface with cornstarch and roll out the fuchsia modeling chocolate to cover the back of the car. Use a ruler to measure the part of the car that you want to cover, then cut the rolled modeling chocolate accordingly.

Place the rolled modeling chocolate on the cake and use a fondant smoother (or the palm of your hand) to smooth it out.

Next, use your parchment paper templates to trace and cut the windshield and side windows from rolled black modeling chocolate. Place them on the cake.

Use the fondant smoother and your fingers to smooth out the seams. The warmth of your hand will slightly melt the chocolate and make the seams hardly visible.

If you have any excess modeling chocolate, trim the edges using an X-Acto  knife or any sharp knife.

Roll out and cut thin strips of yellow modeling chocolate to cover the seams as seen below.

Continue rolling and cutting the modeling chocolate, covering your race car cake in sections and replicating as many of the design elements as you want based on your car picture. 

Use edible glue to attach all these small parts to the car.

Finishing Touches 

I wanted to make the car shiny so I used a fluffy brush to add some gold luster dust to the yellow parts of the car and some other purplish one to the fuchsia parts of the car. However, I ruined a bit the look of the car as I placed the cake in the fridge and when I took it out condensation formed on the surface of the cake. I did not have the patience or time to fix the condensation problem so I got some smudges instead of a nice finish.

Ideally, you should brush the cake with the luster dust right after covering your cake in modeling chocolate. Or, use these tips to get rid of the condensation if it forms:

 How to Prevent & Handle Condensation on Fondant and Modeling Chocolate Cakes

 Before the Condensation Happens – Prevention Tips:

1. Let the Cake Adjust Gradually:
   • Always allow the cake to come to room temperature slowly.
   • Place the cake inside a cardboard box while in the fridge and keep it in the box as it comes to room temp. The box absorbs moisture and slows the transition, reducing condensation risk.
2. Avoid Humid Environments:
   • Use a dehumidifier or a small fan in the room when bringing cakes out to room temperature. This helps any surface moisture evaporate more quickly.

 If Condensation Happens – What to Do:

• Don’t touch or wipe the condensation! This applies to both fondant and modeling chocolate—touching can smudge the surface or leave fingerprints.
• Let it air-dry naturally in a cool, dry place. You can use a fan (not pointed directly at the cake) to gently speed up the drying process.

 Extra Tips (Specific to Each Covering):

For Fondant:

• Once dry, if it feels sticky, you can lightly dust with cornstarch using a soft brush to restore the matte finish.

For Modeling Chocolate:

• Because it’s oil-based, it can become shiny or greasy with too much moisture.
• If needed, lightly dust with cornstarch (for white/light) or cocoa powder (for dark) to reduce tackiness—just be gentle to avoid leaving streaks.

Now back to our car cake, I made the tires and rims using black modeling chocolate. Check out my other post to see how to make the tires. 

I made wheel arches out of black modeling chocolate and then I placed the tires on the cake. Use edible glue (if needed) to attach all these car parts to the cake.

I hope you found this tutorial useful!

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Red Race Car Cake Tutorial

In this post, I’ll show you how to use a cake comb on a cake covered in chocolate ganache to create a beautifully textured finish. This simple technique allows you to add a professional touch o your cakes, creating sleek, modern designs with ridged patterns.

Ingredients/Tools

• Filled cake & chocolate ganache (you can find my chocolate ganache recipe here – see the unwhipped ganache/firm frosting section)
• Offset spatula or bench scraper (for smoothing the ganache)
• Stainless steel cake comb (available in various designs – jagged pattern, wave pattern etc.)
• Kitchen torch (to heat the cake comb)
• Turntable (for an even, consistent finish)

Directions

Cover Your Cake with Ganache

Before using a cake comb, ensure your cake is covered with a smooth layer of chocolate ganache. Here’s how:

• Spread a thin, even layer of ganache over the top and sides of your cake.
• Use an offset spatula or a bench scraper to smooth the ganache as much as possible.
• Allow the ganache to set and harden at room temperature or refrigerate for 30-60 minutes.
• Apply another layer of ganache and let it set at room temperature or in the fridge 30-60 minutes. The ganache should feel firm but still pliable enough for texturing. You can also use this technique on a cake that was stored in the fridge with the ganache fully hardened.  It might take a little longer to achieve the same results. 

For more detailed instructions on how to cover a cake with ganache check out this post.

Use the Cake Comb to Add the Texture

Light your kitchen torch and carefully heat the jagged side of your cake comb.

Hold the torch a few inches away from the comb and move it back and forth to evenly heat the comb.

Once the comb is heated, gently press it against the sides of the cake while rotating the turntable. Wipe the excess chocolate from the comb. Repeat the heating and combing process as many times as necessary to get the perfect texture.

Soften the Ganache (Optional)

If your cake was in the fridge and the ganache has become very hard, you can slightly heat the surface of the ganache with the kitchen torch to soften it just a little bit before using the comb.

Be careful not to over-soften the ganache—just a brief application of the torch will make the surface easier to work with.

Final Touches

Once satisfied with the design, you can add any final touches to your cake, like decorations or toppings, to complement the textured ganache. You can also spray melted chocolate on top to achieve this look. I explained how to do this in a separate post. 

This light, refreshing Lemon Mousse is perfect for those who love the tangy sweetness of lemon. With a rich, creamy texture, this mousse can be used as a filling for cakes or dessert cups. It’s a delightful and light cake filling, with just the right balance of sweetness. I often pair it with raspberry or strawberry mousse to create a flavourful combination that’s perfect for filling vanilla or lemon cakes.

Ingredients

• 300 g (~ 1 1/4 cups) lemon curd – use this lemon curd recipe to make your own 
• 250 ml (1 cup) whipping cream
• 100 g (1/2 cup) powdered sugar
• 130 g (1/2 cup) mascarpone cheese 
• 10 g (~ 1 Tbsp) unflavoured gelatine powder, softened in 130 ml (1/2 cup) water

The quantities in this recipe will make enough lemon mousse to fill an 18 cm (7’’) cake with two layers of filling. 

Directions

Watch this video to see how to make the lemon mousse or, read the instructions below. 

Make your lemon curd as per the instruction in this recipe. Let it cool off. 

In a small bowl, sprinkle the powdered gelatine over the cold water. Let it soften for 10 minutes.

Once softened, heat the gelatine mixture in the microwave or on the stove until fully dissolved (about 20-30 seconds in the microwave or gently heat on the stove). I usually melt it until it reaches a temperature of 60°C (120°F). 

Whip the 250 ml of whipping cream with the powdered sugar until soft peaks form. Be careful not to overwhip it; it should be smooth and fluffy.

In a separate bowl, combine the mascarpone cheese and lemon curd. Mix them together until smooth and well combined.

Add the dissolved gelatine to the lemon curd-mascarpone mixture. Stir to combine, ensuring the gelatine is evenly distributed.

Gently fold the whipped cream into the lemon curd mixture using a spatula or whisk. Be careful not to deflate the whipped cream too much; you want the mousse to remain light and airy.

Fill the cakes or other desserts with the lemon mousse immediately and refrigerate them for at least 6 hours or overnight to allow the gelatine to set. To assemble cakes with the lemon mousse, line the cake pan with plastic wrap on the bottom and use acetate sheets to create a collar around the edges of the pan.

A Ballerina-Themed Cake with a tutu is both elegant and playful, perfect for a little one’s celebration or a baby shower. The two-tier design with a beautiful tutu and a delicate ballerina silhouette adds a touch of charm and sweetness to any event. In this tutorial, I’ll walk you through how to make this gorgeous cake step-by-step, from creating the tiers to assembling the tutu and finishing with the adorable ballerina & “Baby” toppers.

I made this two-tier Ballerina-Themed Cake for my goddaughter’s baby shower but it’s an adorable cake for any birthday party or special event for a little girl. You can make it as a two tier cake or a one-tier cake using the same step-by-step directions provided below. 

Ingredients/Tools

• Store-bought or homemade cakes covered in a thin layer of buttercream or ganache (or any other frosting that is stable); the top tier is 6’’ (15 cm) and the bottom tier is 8’’ (20 cm). I made  moist vanilla cakes and filled them with lemon mousse and strawberry mousse.
  • For the vanilla cake, I used this recipe but with 9 eggs (make sure you adjust all the quantities listed, not just the eggs) and added 2 tablespoons of lemon bakery emulsion and 2 tablespoons of vanilla extract. You should have 1.75 lbs (800 g) of cake batter per 8’’ (20 cm) pan (I used two pans) and 1 lb (450 g) of batter per 6’’ (15 cm) pan (I used two pans as well) and a bit of batter left for about 12 cupcakes. 
  • Optionally, you can make the cake extra moist by using a simple syrup made out of 500 ml water, 12 tablespoons of sugar and a few drops of lemon and strawberry baking oils. 
  • For the strawberry mousse, I used this recipe but with 1.3 lbs (600 g) frozen strawberries, 550 ml (2.5 cups) whipping cream, 90 g (1/3 cup) strawberry syrup, 25 g powdered gelatine hydrated in 230 ml (4/5 cup) water, 160 g (1.5 cups) powdered sugar. This was enough strawberry mousse for 2 layers of filling per cake tier. 
  • For the lemon mousse, I used this recipe. This was enough lemon mousse for 1 layer of filling per cake tier (315 g of mousse for the 6” cake and 450 g of mousse for the 8” cake).
  • The cakes were covered in a layer of white chocolate ganache made using a 3:1 ratio of white chocolate to whipping cream (i.e. 3.3 lbs or 1.5 kg of white chocolate & 500 ml or 2 cups of whipping cream). You can also use regular buttercream to crumb coat the cake before covering it in fondant. 
• 10’’ (25 cm) cake stand or cake drum for the bottom tier
• 6’’ (15 cm) or 7” (18 cm) cake board for the top tier
• 4-5 lbs (1.8-2.3 kg) of white fondant 
• 4 bubble tea/boba plastic straws or cake dowels
• Baby pink food colouring 
• Edible paper & printer with edible ink (for the ballerina design attached to the front of the cake)
• 6’’ (15 cm)-wide pink tulle fabric (for the tutu) & pink string (for threading the tutu)
• Card stock paper to print the “Baby” topper; attach it to a lollipop stick or toothpick using tape or glue dots. You can find the “Baby” printable topper as well as other ballerina-themed birthday toppers here. 

• 7/8’’ (2.25 cm) pink satin ribbon (to wrap around the base of each cake tier)
• Edible glue (or water for gluing decorations to cake and edible paper to fondant)
• Powdered sugar or cornstarch (for dusting work surfaces)
• Rolling pin
• Heart-shaped cutter (small size); I have a small cutter from this linzer cookie cutter set. 
• X-Acto knife
• Food-safe brush
• Scissors

Directions

Watch this video tutorial or read the instructions below:

Bake and Fill the Cakes

Begin by baking your cakes for both tiers. I baked 2 cakes for each tier. You can use your favourite cake recipe or the ones I provided above. 

Once baked and cooled, trim the cakes to ensure they are even and cut each of them horizontally in two. You should end up with 4 layers of cake and 3 layers of filling for each cake tier. 

Make your favourite cake fillings or use the recipes above if you want to use the strawberry and lemon mousse fillings. Fill the cakes accordingly. 

Place your bottom tier on a flat cake platter or cake drum and your top tier on a simple cake board.

Make your chocolate ganache using a 3:1 chocolate to whipping cream ratio and the instructions in this post. Cover it with plastic wrap (touching the surface of the ganache to prevent condensation from forming). Allow it to cool at room temperature until it reaches a thick pouring consistency. You can also use regular buttercream instead of chocolate ganache. 

Crumb-coat the cakes with a thin layer of chocolate ganache (or buttercream) using a small offset spatula.

Refrigerate the cakes for one hour, then apply another layer of chocolate ganache (or buttercream), smoothing it out with your spatula. Keep the cakes in the fridge until the chocolate (or buttercream) hardens.

Cover the Cakes in Fondant

Knead your white fondant until it’s nice and pliable. Dust your work surface with cornstarch and roll out a third of the white fondant to cover the top tier. Roll out the fondant to the approximate shape of your cake, then lift it over the rolling pin and place it on the side of the cake. Start unrolling the fondant from the side of the cake and across the top to the other side.

Smooth the fondant with a fondant smoother (or the palm of your hand), starting from the top.  Start to gently pull the fondant out and down around the sides of the cake using one hand and spread the excess fondant and smooth it out using a fondant smoother (or your other hand).

Trim the edges at the bottom using a sharp knife or cutter.

Colour the remaining fondant in pink to cover the bottom tier and make the small heart decorations for the top tier. 

Follow the same steps above to cover the bottom tier in pink fondant. 

Decorate the Cake

Print the ballerina design on edible paper using edible ink (ensure your design fits the size of the top tier). 

Roll out some fondant and attach the printed ballerina design to the fondant using edible glue. Then, carefully cut around the design using an X-Acto or super sharp knife or cutter. Attach the ballerina topper to the front and centre of the top tier using a small amount of edible glue.

It might be trickier or more time consuming to cut the design around small/thin parts of the body like the fingers. An easier alternative is to print your design on edible paper, glue it to fondant and then use one of these embosser and cutters to cut out a shape like this. You can find both ballerina printable designs in my Shop here. 

To make the pink hearts, roll out pink fondant and cut out the hearts using a small heart-shaped cutter. I have this small cutter from a linzer cookie cutter set. 

Place the hearts randomly around the top tier for a cute and charming effect. Attach them using a small amount of edible glue or water.

Create the “Baby” or Birthday Topper

Print the word “Baby”, a ballerina design, a “Happy Birthday” design or your little one’s age on a piece of card stock paper and cut it out using scissors. You can find some of these printable toppers on my website here. 

Attach the card stock topper to a lollipop stick with glue dots or tape, and insert the topper in the centre of the cake.

Make the Tutu

Thread the tulle onto a pink string to create a ruffled effect. Make sure the fabric is evenly spaced to create a fluffy, soft look. Use a 6’’ (15 cm) cake board to ensure the circumference of your threaded tulle covers the entire cake board edge. Once you threaded enough tulle, cut it. 

You can use a 6’’ (15 cm)-wide pink tulle fabric for a bigger cake or a narrower one if your cake is smaller.

Assemble the Cake

Cut 4 boba straws or cake dowels to the height of the 8’’ (20 cm) cake and insert them into the cake, about  3.8 cm (1.5’’) away from the edge.

Wrap pink satin ribbon around the base of each cake tier.

Stack the top tier onto the bottom tier, ensuring both are centred and stable on the cake boards.

Gently drape the tutu around the base of the top tier and tie the ends of the string securely. 

Adjust the tutu as needed to cover the base of the top tier for a delicate, ballerina-inspired look.

This ballerina-themed baby shower cake was a hit at the party! With its elegant design, soft pink tutu, and sweet toppers, it’s perfect for celebrating the upcoming arrival of a little one or for any girl’s birthday party. The simplicity of the design combined with the charming details makes these cakes wonderful centrepieces for any event.

Valentine’s Day is all about love, and I hope these 30+ designs of Cakes with Hearts will inspire you to make beautiful cakes for your loved ones. Whether you’re planning a romantic dinner, a party with friends, or a simple celebration with loved ones, these heart-inspired cakes are sure to impress. From single-tier cakes to bold multi-tier ones, all of these 30+ Valentine’s Day cake designs capture the essence of love in a modern and chic way.

Single-Tier Cakes

Single-tier cakes are perfect for a simple yet impactful statement. These cakes feature heart-shaped designs and toppers that add a lovely touch without overwhelming the senses. Here are some stunning single-tier cakes to inspire your Valentine’s Day baking:

These single-tier cakes are perfect for smaller gatherings or as a special treat for someone special, combining simplicity and elegance in one sweet package.

Simple Designs with Cake Toppers

Cake toppers are an easy way to elevate a cake (or cupcake) and make it feel extra special for Valentine’s Day. These designs feature minimalist cakes with heart-shaped toppers, adding a fun yet sophisticated touch to your celebration. You can find these printable cake toppers on my website here. 

These cakes with heart-shaped toppers are perfect for anyone looking for an easy-to-create yet eye-catching design for their Valentine’s Day celebration.

Multi-Tier Cakes

For those looking to go all out this Valentine’s Day, multi-tier cakes are the ultimate showstopper. These designs feature multiple layers, with each tier showcasing a modern, minimalist take on the classic heart theme.

These multi-tier cakes take the heart theme to new heights, making them perfect for larger celebrations or when you want to create a dramatic focal point for your Valentine’s Day event.

Whether you opt for a single-tier design, a simple topper, or a bold multi-tier creation, each of these modern and minimalist cakes is sure to add a touch of elegance to your celebration. Happy baking!

Note that I’ve generated these Cakes with Hearts designs using an Artificial Intelligence (AI)-powered app. If you want to learn more about how you can generate your own cake designs using AI-powered apps, read my other blog post – Cake Designs in the Age of AI: More Personalized and Creative Than Ever Before. 

I hope you found these cake designs inspiring!