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Chef zeel soni - cooking guru, Chikhli (2026)

19/08/2026

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19/08/2026

Butter cream flower making tutorial

19/08/2026

Shout out to my newest followers! Excited to have you onboard! Anabela Marques, Teya Yoosiri, Kyka Souza, Sheryl Jarin Aquipel, Anita Lisbeth Aguirre Flores, Antonio Padilla, Marie-Louise Balandras, MSs Khadeja, Noemi Estabillo Miranda, Warren Debbie Wright, Dragana Mladenovic, Nicole Vance, Candi Shepherd-Posey, Tamalu Robert Luwani, Lily Faye Copes, Èsťer Jeronimo, Mayra Elizabeth Guzman Marte, Rhuzhien Capon, Wissem Sanaa, Anna Forkpa Sonpon, Josephine Roy Donato, Sirlene Floriano da Cruz, Jb Hufano, Megumie Balboa, Павлина Маламова, Alma Smidt, Precious Effiong, Stanka Gjorgievska, Jai Cee Cads, Aracely Quintana Caballero, Mariam El-Araby, Asmaa Selmy, Vanesa Paz, Elvie Ducusin Comilang, Paola Soria, Claudio Bôtto, Mohammed Med, Valeria Popescu, Nevin Bekir, Celestina Wela, Rumila Islam, Juliet Paris, Viera Basalová, Nnaji Juliet, Chris Braley, Maria Luisa Vargas, Karimatou Alfa Gambari, Tocia Tocti Robert, Ester Ricarda, Pubudu Karalliyadde

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Butter cream colour guide 🎂

18/08/2026

Below is a professional eggless version of the pink rabbit cake from the edited design, including the tall cake, smooth pink finish, realistic grey rabbit, flowers, branches, speckled eggs, and small “zeel” name.

1. Cake size and final structure
For a cake similar to the picture:
Cake: 7-inch round × approximately 6-inch tall
Layers: 4 sponge layers
Filling: Vanilla white-chocolate/cream filling
Outer coating: White chocolate ganache
Final covering: Light pastel-pink fondant
Rabbit: Grey modelling chocolate or modelling fondant
Flowers: Sugar paste/gumpaste
Branches: Chocolate/modelling paste
Eggs: Modelling chocolate/fondant
Name: Gold fondant or edible gold lettering
Cake board: 10-inch round
Cake stand: 12-inch or larger decorative stand

2. Eggless vanilla sponge
Ingredients
Ingredient
Quantity
Maida/all-purpose flour
250 g
Cornflour
30 g
Caster sugar
180 g
Thick fresh curd
200 g
Milk
150 ml
Oil
100 ml
Vanilla
2 tsp
Baking powder
1½ tsp
Baking soda
¾ tsp
Salt
¼ tsp

Method
Preheat oven to 170°C for 15 minutes.
Grease and line a 7-inch × 3-inch cake tin.
Sieve together:
maida
cornflour
baking powder
baking soda
salt
In another bowl, whisk curd + sugar for about 2–3 minutes.
Add oil and vanilla.
Mix until smooth.
Add the dry ingredients in 2–3 additions.
Add milk gradually.
Fold gently. Do not overmix.
Pour into the tin.
Tap the tin gently 2–3 times.
Bake at 170°C for approximately 35–45 minutes.
Check with a skewer.
Cool completely before cutting.
Professional tip: Do not decorate a warm sponge. Chill the completely cooled cake for at least 4–6 hours, preferably overnight.

3. Vanilla sugar syrup
Ingredients
Water – 100 ml
Sugar – 50 g
Vanilla – ½ tsp
Method
Boil water and sugar until sugar dissolves.
Cool completely.
Add vanilla.
Keep refrigerated until required.
Use approximately 15–20 ml syrup per sponge layer. Don't oversoak because the cake has a heavy decoration.

4. Professional white-chocolate filling
Ingredients
White chocolate – 300 g
Whipping cream – 150 g
Unsalted butter – 20 g
Vanilla – 1 tsp

Method
Chop white chocolate finely.
Heat cream until hot but do not boil strongly.
Pour over chocolate.
Wait 2 minutes.
Stir from the centre outward.
Add butter.
Add vanilla.
Mix until completely smooth.
Cover with cling film touching the surface.
Refrigerate until firm.
Whip lightly before filling if required.
This gives you a stable professional filling suitable for a tall cake.

5. Cutting and layering
Once your sponge is completely chilled:
Remove the top dome.
Divide the sponge into 4 equal layers.
Place the first layer on a cake board.
Apply a thin amount of sugar syrup.
Pipe a dam of white-chocolate cream around the edge.
Fill the centre with cream.
Place second sponge.
Repeat.
Place the final sponge layer upside down for a perfectly flat top.
Apply a very thin crumb coat.
Chill for 20–30 minutes.

6. Professional ganache coating
For a firm fondant-covered cake, use white chocolate ganache.
Ingredients
White chocolate – 500 g
Whipping cream – 165 g
Ratio
3:1 white chocolate : cream
Method
Heat cream.
Pour over chopped white chocolate.
Leave 2 minutes.
Stir until smooth.
Cool until thick but spreadable.
Apply a thin layer around the cake.
Chill.
Apply a second layer.
Scrape with an acrylic cake scraper.
Make the sides perfectly straight.
Make the top perfectly level.
Chill until firm.
For this design, the sharper your ganache finish, the more professional the final fondant will look.

7. Making the pastel-pink covering
Materials
White fondant – approximately 700–800 g
Tiny amount of pink gel colour
Cornflour or powdered sugar for rolling
Colour
Start with white fondant.
Add a very tiny amount of pink gel colour and knead.
You want a very pale blush/pastel pink, not bright pink.

Covering
Knead fondant until smooth.
Roll to approximately 3–4 mm thickness.
Measure your cake:
7-inch diameter
6-inch height
Roll enough fondant to cover approximately 20 inches diameter.
Lift using a rolling pin.
Place centrally over cake.
Smooth the top first.
Work down the sides gradually.
Remove pleats with your hands.
Use a fondant smoother.
Trim excess around the bottom.
Smooth again.

8. Making the grey rabbit — main decoration
This is the most important part of the design.
Materials
Grey modelling chocolate – 400–500 g
White modelling chocolate – 50 g
Black modelling chocolate – 20 g
Pink modelling chocolate – 15 g
Dark grey modelling chocolate – small amount
Edible glue
Food-safe modelling tools
Ball tool
Dresden tool
Veining tool
For a professional result, modelling chocolate or a firm modelling paste is much better than ordinary soft fondant.

9. Rabbit body
Shape
The rabbit is sitting upright.
Use approximately:
Body – 220 g
Head – 120 g
Ears – 45 g each
Front paws – 25 g each
Hind legs – 40 g each
Tail – 20 g

Body
Take approximately 220 g grey modelling chocolate.
Roll into a large oval.
Make the bottom slightly wider.
Flatten the bottom so the rabbit can stand.
Shape the chest forward.
Create a slight belly.
Keep the body approximately 16–18 cm tall.

10. Rabbit head
Take approximately 120 g grey paste.
Roll into an oval.
Make the forehead slightly wider.
Narrow the muzzle.
Attach to the body using edible glue.
Insert a small food-safe support if necessary.
Blend the neck joint carefully.

Face shape
The rabbit should have:
rounded forehead
small muzzle
prominent cheeks
pointed nose
slightly raised chin

11. Rabbit ears — detailed
This gives the cake its recognizable appearance.
Each ear
Use approximately 40–45 g grey modelling paste.
Roll into a long oval.
Flatten.
Make one end pointed.
Create a slight curve.
Add a thinner pink inner-ear piece.
Attach pink piece with edible glue.
Use a Dresden tool to create fur-like lines.
Bend the ears slightly outward.
Insert a small piece of food-safe support inside if necessary.
Attach to the head.
Ear appearance
The two ears should not be perfectly identical. One can lean slightly left and the other slightly right, like the reference design.

12. Rabbit eyes
Materials
Black modelling chocolate
White edible colour
Tiny amount of grey paste
Procedure
Make two small black balls.
Flatten slightly.
Place on both sides of the face.
Add tiny white highlights.
Surround the eye with grey paste.
Use a fine tool to create eyelid/fur details.
The eye should look large, glossy and realistic.

13. Rabbit nose and mouth
Nose
Use a tiny piece of beige/pale brown modelling paste.
Shape it into a small triangular/rounded nose.
Attach at the centre of the muzzle.
Mouth
Use a very fine modelling tool.
Make:
short line downward from nose
tiny curved mouth lines
Don't make the mouth too large.

14. Rabbit whiskers
For the whiskers you can use:
very thin edible sugar strands, or
extremely fine food-safe decorative strands suitable for cake use.
Place 3–4 whiskers on each side.
Do this only after the rabbit is completely finished.

15. Creating the rabbit fur effect
This is what makes the rabbit look realistic rather than like a smooth fondant toy.
Use a Dresden tool or fine modelling tool.
Make hundreds of short strokes:
head → cheeks → neck → chest → body → legs
Keep the strokes irregular.
For the reference effect, use:
medium grey base
darker grey fur strokes
very light grey highlights
small white highlights
Don't completely cover the rabbit with dark lines. The base grey should remain visible.

16. Rabbit front paws
Take approximately 25 g grey paste for each paw.
Roll into small elongated shapes.
Flatten slightly.
Attach to the lower chest.
Add 2–3 small lines for toes.
Add fur texture.

17. Rabbit hind legs
Make two rounded grey pieces.
Flatten the bottom.
Attach on both sides of the body.
Add curved lines to indicate paws.
Texture with the Dresden tool.

18. Rabbit tail
Take approximately 20 g white/light-grey paste.
Roll into a ball.
Make the surface slightly textured.
Attach at the back of the rabbit.
If the rabbit is facing the front, only a small portion of the tail may be visible.

19. Making the decorative branches
The branches in the design can be made from brown modelling chocolate.
Materials
Brown modelling chocolate – 50–70 g
Green modelling paste – 20 g

Method
Roll very thin brown ropes.
Taper both ends.
Make one main branch.
Add smaller branches.
Attach tiny green buds.
Add small flowers.
Keep the branches naturally curved rather than perfectly straight.

20. Making the small pink flowers
Gumpaste flower method
Roll pink gumpaste extremely thin.
Cut small 5-petal flowers.
Place on a foam pad.
Thin the edges with a ball tool.
Add a small centre.
Dry on a flower former.
Once dry, attach to the branches using edible glue.
Make different sizes:
8–10 mm flowers
12–15 mm flowers
a few tiny buds
This variation looks much more realistic.

21. Making the orange/yellow flowers
For the warmer flowers shown in the original concept:
Colour
Use:
pale yellow
peach
soft orange
Method
Roll yellow gumpaste.
Cut small petals.
Shape petals.
Add orange shading with edible dust.
Add a darker centre.
Dry completely.
Attach around the branches.

22. Making the speckled eggs
These are decorative miniature eggs.
Base
Use white/off-white modelling chocolate.
Make approximately 3–5 eggs.
Take 15–25 g paste.
Roll into an egg shape.
Make one end narrower.
Smooth the surface.
Allow to firm.
Speckles
Mix a tiny amount of black/brown edible colour with suitable edible decorating medium.
Using a very fine brush:
Create tiny dots.
Add irregular spots.
Add a few larger marks.
Don't make the pattern identical on every egg.
This creates the quail-egg effect.

23. Creating the “zeel” name
For the small name:
Option 1 — Fondant lettering
Roll a very thin piece of gold/yellow fondant.
Cut letters using tiny alphabet cutters.
Write:
zeel
Apply edible glue.
Place on the left side of the cake.
Option 2 — Gold lettering
Use white fondant letters and allow them to dry.
Then brush lightly with:
edible gold dust + food-grade alcohol
Allow to dry before attaching.
Keep “zeel” small, as in the generated design.

24. Final decoration arrangement
Arrange everything in this order:
Back/right side
Tall branch
Small buds
Peach/orange flowers
Centre/front
Large grey rabbit
Rabbit sitting upright
Bottom/front
Curved branch
Pink flowers
Small leaves
Rabbit's right side
3–5 speckled eggs
Cake front/left
Small gold “zeel”
The rabbit should remain the main focal point.

25. Making the cake board
For the redesigned presentation:
Cake board
Use a 10-inch round board.
Cover it with:
white fondant, or
food-safe white decorative covering.
Then add a pink ribbon around the board edge.
Place the cake centrally.

26. Professional cake assembly
Final sequence:
Cake board → cake → ganache → pink fondant → rabbit → branches → flowers → eggs → name → finishing details
Do not put the rabbit on before the fondant is completely finished.

27. Important support for the rabbit
Because the rabbit is large and heavy:
Insert a food-safe internal support into the cake where the rabbit will sit.
Make sure the rabbit's bottom is flat.
Allow modelling chocolate to firm before placement.
Apply a small amount of edible adhesive.
Position the rabbit against the cake.
Support it until secure.
For a cake being transported, use additional internal support.

28. Final professional finishing
After everything is attached:
Remove visible fingerprints.
Clean excess edible glue.
Check the pink fondant for cracks.
Check the rabbit eyes.
Add a few final fur strokes.
Position flowers naturally.
Make sure the eggs don't look identical.
Keep the zeel lettering straight.
Lightly dust selected rabbit areas with grey edible dust for depth.

Approximate quantity summary
Component
Quantity
Eggless sponge
1 batch
Sugar syrup
150–200 ml
White chocolate filling
~400–450 g
White chocolate ganache
~650 g
Pink fondant
700–800 g
Grey modelling chocolate
400–500 g
Gumpaste
100–150 g
Brown modelling paste
50–70 g
Decorative eggs
3–5
Flowers
15–25
Branches
3–5

⭐ Professional result
The key to making this cake look like the reference is not just the recipe. The three most important techniques are:

Perfectly straight ganache-coated cake
Very thin pastel-pink fondant
Detailed rabbit modelling with layered grey fur texture, realistic eyes and shaped ears

For a 7-inch × 6-inch cake, this will give you a very similar tall, elegant pink rabbit “Cake Studio” design with “zeel” lettering.

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Chef zeel soni - cooking guru

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