https://youtube.com/@zeelsoni2010?si=h9JbQDdllzR6xh9z

Chef zeel soni - cooking guru, Chikhli (2026)

21/09/2026

Candle Cake decoration tutorial

21/09/2026

Below is a professional eggless version of the cake in the image, including the pastel-lilac velvet finish, black dancer topper, white sphere clusters, ribbon, gold lettering, pearls and “zeel” name.

🎂 Eggless Professional Dancer Theme Cake
Cake size: 6-inch round, about 5–6 inches tall
Servings: 12–16
Style: Tall luxury celebration cake
Flavour: Vanilla–white chocolate with vanilla buttercream
Finish: Pastel lilac velvet/smooth finish
1. Ingredients for Eggless Vanilla Cake
For two 6-inch × 2-inch cake layers:
Ingredient
Quantity
Maida / cake flour
200 g
Cornflour
20 g
Baking powder
1½ tsp
Baking soda
½ tsp
Salt
¼ tsp
Caster sugar
150 g
Thick fresh curd
120 g
Neutral oil
70 ml
Milk
100–120 ml
Vanilla extract
2 tsp
White vinegar
1 tsp

Method
Preheat oven to 170°C for 15 minutes.
Grease two 6-inch pans and line their bottoms with parchment.
Sift together:
200 g maida
20 g cornflour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt.
In another bowl whisk 120 g curd + 150 g sugar for 2–3 minutes.
Add 70 ml oil and 2 tsp vanilla.
Add the dry ingredients gradually.
Add 100 ml milk and fold gently. Add the remaining milk only if necessary.
Finally add 1 tsp vinegar and mix gently for about 10 seconds.
Divide between the two pans.
Bake at 170°C for approximately 25–32 minutes.
A toothpick inserted in the centre should come out clean.
Cool completely before decorating.
Important: Don't overmix after adding flour; overmixing makes an eggless sponge dense.

2. Vanilla Sugar Syrup
Ingredients
Sugar – 50 g
Water – 60 ml
Vanilla – ½ tsp

Method
Heat water and sugar until completely dissolved.
Cool.
Add vanilla.
Keep refrigerated until required.
Use approximately 15–20 ml syrup per cake layer. Don't soak excessively.

3. Professional Vanilla White-Chocolate Buttercream
This gives enough buttercream for filling + crumb coat + final coat.
Ingredients
Unsalted butter – 250 g
Icing sugar – 400 g
White chocolate – 100 g
Fresh cream – 40 ml
Vanilla – 2 tsp
Salt – 1 small pinch
Purple/lilac gel colour – very small amount

Method
Melt the white chocolate gently.
Cool it until lukewarm, not hot.
Beat softened butter for 5–7 minutes until pale and fluffy.
Add icing sugar in 3–4 portions.
Beat well after each addition.
Add vanilla and salt.
Add melted white chocolate.
Add cream gradually until you get a smooth, spreadable consistency.
Remove approximately 150 g buttercream for the filling.
Colour the remaining buttercream a very pale pastel lilac.
For the exact look, use a tiny amount of purple gel colour. Add gradually—you want a soft dusty lilac, not bright purple.

4. Assemble the Cake
Layer arrangement
Cake sponge
↓
Vanilla syrup
↓
White-chocolate buttercream
↓
Cake sponge
↓
Syrup
↓
Buttercream
↓
Cake sponge
For a taller cake, you can split each baked sponge into 2 layers, giving four thinner layers.
Assembly
Place the first sponge on a cake board.
Brush lightly with syrup.
Pipe a buttercream dam around the edge.
Fill with approximately 100–120 g buttercream.
Place the next layer.
Repeat.
Chill for 20–30 minutes.
Apply a thin crumb coat.
Chill again for 20 minutes.

5. Smooth Pastel-Lilac Cake Finish
Apply a generous layer of lilac buttercream.
Use a tall cake scraper to straighten the sides.
Keep the top perfectly level.
Scrape away excess buttercream.
Chill for 15 minutes.
Apply another thin finishing layer.
Smooth again with a heated scraper.
Refrigerate for at least 30 minutes before adding decorations.
For the velvety appearance shown in the reference, use a velvet spray after the cake has been thoroughly chilled/frozen. A professional cocoa-butter velvet spray gives the characteristic fine texture.

6. White Sphere Decorations
The cake has several different-sized white textured balls.
Easy professional option: white chocolate truffle spheres
Ingredients
White chocolate – 250 g
Fresh cream – 80 g
Butter – 10 g

Method
Heat cream until steaming, don't boil aggressively.
Pour over chopped white chocolate.
Wait 1 minute.
Stir until smooth.
Add butter.
Refrigerate until firm.
Roll into balls of approximately:
15 g
20 g
25 g

Refrigerate again.
For the textured white appearance, coat the balls with very fine white chocolate crumbs or use a food-safe textured coating.
Make different sizes
Prepare approximately:
4 large balls
5 medium balls
5–6 small balls
This gives the irregular clustered appearance seen in the design.

7. White “8” / Double-Ring Figure
The reference contains a distinctive figure-eight style white decoration.

Option 1 — Chocolate
Melt white chocolate.
Pipe two connected circles onto acetate.
Refrigerate until set.
Carefully remove.
Place it among the white spheres.

Option 2 — Fondant
Roll white fondant to about 3 mm thickness.
Cut two connected circular rings.
Allow to dry.
Brush very lightly with edible glue.
Position among the sphere decorations.

8. White Ribbon Decoration
Use a food-safe satin-style edible ribbon if the ribbon will touch the cake.
For a non-edible decorative ribbon:
Cut approximately 70–90 cm ribbon.
Create a gentle spiral.
Start near the top decoration.
Allow it to curve down the right side.
Bring it across the cake board.
Make a soft loose curve at the bottom.
Do not insert ordinary fabric ribbon directly into edible cake. Use a food-safe barrier or suitable decorative pick.

9. Gold Pearl Decorations
Use edible gold pearls.
Placement
Add small gold pearls:
Around the upper white spheres
At the base of the sphere cluster
Along a few spaces on the cake
Near the bottom of the right-side decoration
Don't overcrowd them—the original design works because the pearls are sparse.

10. Black Dancer Silhouette Topper
This is the most important figure on the cake.
Recommended professional method
Use black modelling chocolate or black fondant mounted onto a food-safe topper support.
Materials
Black modelling chocolate/fondant – approximately 50–70 g
Tylose/CMC – small amount if using fondant
Food-safe edible glue
Black cardstock/acrylic topper can be used instead if the figure is intended to be non-edible.
Shape
The figure consists of:
Head
Hair/bun
Neck
Body
One arm extending sideways
One arm extending upward
One leg standing vertically
One leg extending horizontally
Long flowing ribbon/scarf attached to raised hand
Important
For a thin silhouette like this, a food-safe acrylic/printed topper is much stronger and safer than a thin fondant figure. If making it edible, make the silhouette thicker and reinforce it with food-safe support.

11. Flowing White Ribbon on Dancer
For the long ribbon:
Roll white fondant very thin, around 1–1.5 mm.
Cut a strip approximately 2–3 cm wide.
Give it gentle twists.
Allow it to dry partially over a curved support.
Attach the top to the raised hand.
Let the lower section curve beside the cake.
For a very realistic flowing appearance, use edible wafer paper instead of fondant.

12. Gold Birthday Writing
The reference has raised gold script on the front.
You can write:
Happy Birthday
and underneath:
zeel
Professional method
Roll gold modelling chocolate/fondant very thin.
Use a silicone script mould or pipe melted white chocolate into lettering.
Allow it to set.
Paint with edible gold lustre mixed with a tiny amount of food-grade alcohol.
Apply gently with a fine brush.
Attach to the chilled cake with edible glue.
Name
Make “zeel” small, approximately 2–3 cm wide, positioned underneath the main birthday lettering.

13. Small Gold Heart
Roll a tiny amount of gold fondant.
Cut a small heart.
Allow it to firm up.
Place between the birthday message and zeel.
Alternatively, make it from gold-coloured chocolate.

14. Final Cake Arrangement
The final design should be arranged approximately like this:
🎀
│
BLACK DANCER
/ \
/ \
○ ○ ○
○ ○
○ 8 ○
────────────────────────
PASTEL LILAC
CAKE BODY

Happy Birthday
♡
zeel

○ ○
○ ○ ○
○
WHITE
SPHERES

~~~~~ RIBBON ~~~~~
────────────────────────────
MARBLE + GOLD
CAKE STAND

15. Professional Finishing Order
For the cleanest result, follow this exact order:
Bake sponge
↓
Cool completely
↓
Make syrup
↓
Make white-chocolate buttercream
↓
Make sphere decorations
↓
Make dancer topper
↓
Make gold lettering
↓
Layer cake
↓
Crumb coat
↓
Chill
↓
Final lilac coating
↓
Velvet finish
↓
Add sphere clusters
↓
Add dancer topper
↓
Add white ribbon
↓
Add gold pearls
↓
Add birthday lettering
↓
Add small “zeel”
↓
Final detailing

⭐ Professional Tips
Keep the sponge completely cold before final decoration.

Chill the cake between every major decorating stage.

Use gel colours, not liquid colours, in buttercream.
Don't put too much syrup into an eggless sponge.
Keep the lilac colour extremely light for the luxury appearance.

Make the dancer silhouette strong and lightweight.
Use food-safe supports for any topper that goes into the cake.

Keep the white sphere cluster irregular rather than arranging every ball symmetrically.

Add gold accents sparingly.

Refrigerate the completed cake for 30–60 minutes before transportation.

Storage: Keep refrigerated at about 4–6°C. For the best texture, take it out around 30–45 minutes before serving, depending on room temperature.

21/09/2026

Below is a professional eggless step-by-step recipe for recreating this blue-and-gold musical saxophone cake with black musical notes, gold pearls, black/gold topper and small “zeel” name.

🎷 Eggless Blue & Gold Saxophone Music Cake
Cake size: 6-inch round × approximately 6–7 inches tall
Servings: 12–16
Style: Professional fondant/cream-finished celebration cake
Difficulty: Advanced decoration, moderate baking

1. Eggless Vanilla Sponge
Ingredients
Ingredient
Measurement
Maida/all-purpose flour
180 g
Cornflour
20 g
Baking powder
1½ tsp
Baking soda
½ tsp
Salt
¼ tsp
Caster sugar
150 g
Thick fresh curd
120 g
Milk
100 ml
Neutral oil
70 ml
Vanilla essence
2 tsp
Vinegar/lemon juice
1 tsp
Preparation
Preheat oven to 170°C for 15 minutes.
Grease and line a 6-inch × 3-inch round tin.
Sift together:
maida
cornflour
baking powder
baking soda
salt
In another bowl whisk curd + sugar for 2–3 minutes until smooth.
Add oil and vanilla. Mix.
Add the dry ingredients in 2–3 additions, alternating with milk.
Mix gently only until the batter becomes smooth.
Finally add vinegar/lemon juice and fold for about 10–15 seconds.
Immediately transfer to the tin.
Bake at 170°C for approximately 35–45 minutes.
Check with a skewer. It should come out clean.
Cool in the tin for 10–15 minutes, then remove and cool completely.
Professional tip: Don't overmix after adding flour; it makes eggless sponge dense.

2. Sugar Syrup
Ingredients
Sugar – 60 g
Water – 100 ml
Vanilla – ½ tsp
Method
Put sugar and water in a saucepan.
Heat until sugar completely dissolves.
Do not heavily boil.
Cool completely.
Add vanilla.
For every cake layer, use approximately 25–35 ml syrup.

3. Professional Vanilla Buttercream
For filling and coating:
Ingredients
Unsalted butter – 250 g
Icing sugar – 450 g
Milk/cream – 40–50 ml
Vanilla – 2 tsp
Salt – a small pinch
Method
Beat butter for 5–7 minutes until very pale and fluffy.
Sift icing sugar.
Add icing sugar gradually.
Beat on low initially, then medium-high.
Add vanilla and salt.
Add milk/cream gradually until you get a smooth, spreadable consistency.
Beat another 3–4 minutes.
For the final blue exterior, reserve approximately 300–350 g buttercream.

4. Create the Blue Cake Colour
For the cake shown, use a muted dusty/steel blue rather than bright blue.
Add:
Royal blue gel colour – very small amount
A tiny touch of violet/black
White buttercream – to adjust the intensity
Technique
Add colour gradually because the shade usually deepens after resting.
Mix, cover and allow it to sit for 20–30 minutes, then adjust the colour.

5. Assemble the Cake
Layering
Cut the cooled sponge into 3 equal layers.
Your order:
Sponge → syrup → buttercream → sponge → syrup → buttercream → sponge
Steps
Put a small amount of buttercream on the cake board.
Place first sponge.
Brush lightly with syrup.
Pipe a buttercream ring around the edge.
Fill the centre with buttercream.
Add second sponge.
Repeat.
Add final sponge.
Apply a thin crumb coat.
Refrigerate for 20–30 minutes.

6. Final Blue Finish
Apply a generous layer of blue buttercream.
Use an acrylic cake scraper to make the sides perfectly straight.
Smooth the top.
Chill for another 20–30 minutes.
Apply another thin blue layer if necessary.
Smooth again.
The finished cake should have a sharp cylindrical shape.

🎷 7. Making the Gold Saxophone
For a professional-looking saxophone, the easiest method is to make it from fondant + modelling chocolate or use a suitable food-safe mould.
Materials
White fondant – approximately 150–200 g
CMC/tylose – ½–1 tsp
Gold edible colour
Edible gold lustre/dust
Edible alcohol or lemon extract for painting
Black fondant – approximately 30 g
Prepare modelling fondant
Knead white fondant.
Add a small amount of CMC/tylose.
Knead well.
Rest for 20–30 minutes.
This makes the fondant firmer and better for 3D decorations.

8. Saxophone — Detailed Shape
The saxophone consists of:

A. Main body
Roll gold modelling fondant into a long tapered tube.
Approximate dimensions:
Length: 18–20 cm
Thick end: 2–2.5 cm
Thin end: 1–1.5 cm
Curve the lower section slightly.

B. Bell
Make a wider cone/bell shape.
Make a small cone.
Hollow the centre slightly.
Flare the opening.
Attach it to the bottom of the saxophone.

C. Neck
Make a thinner curved tube.
Curve the top into a J/S-like shape.

D. Mouthpiece
Use black fondant.
Make a small tapered piece and attach it to the end.

E. Keys
Use tiny gold fondant balls or thin gold pieces.
Place them down the body.
Use a modelling tool to create small circular details.

F. Finger rods
Make extremely thin gold fondant ropes and place them vertically along the saxophone.

9. Gold Finish on Saxophone
Allow the saxophone to dry until firm.
Mix:
Edible gold dust + a few drops of lemon extract/food-safe alcohol
Paint carefully with a fine brush.
Apply:
1st coat → dry
2nd coat → stronger metallic finish
For the cake in the image, use a rich antique metallic gold rather than yellow food colour.
🎼

10. Black Musical Notes
This is one of the main design features.
Ingredients
Black modelling fondant – 50–70 g
CMC – tiny amount
Roll very thin.
Create:
5 horizontal musical staff lines
Musical notes
Eighth notes
Quarter notes
Curved connecting lines
Staff lines
Roll black fondant into very thin ropes.
Make approximately 5 parallel lines.
Each line can be about 12–16 cm long.
Place them in a flowing curve across the cake.
Notes
For each musical note:
Make a tiny black oval/ball for the note head.
Flatten slightly.
Add a thin vertical stem.
Add a curved flag where required.
Allow them to firm slightly before placing.

11. Attaching the Music Design
Don't put wet fondant directly onto the buttercream.
Use a tiny amount of:
edible glue, or
melted chocolate
Place the staff lines first.
Then add the notes.
The design should flow from the saxophone toward the right side of the cake.

✨ 12. Gold Pearl Decoration
Use:
Large gold pearls
Medium gold pearls
Small gold pearls
Tiny gold sprinkles
Create a scattered movement effect.
Start with a few pearls close to the musical notes and gradually spread them outward.
This creates the same musical “burst” effect seen in the reference.

🖤 13. Black & Gold Topper
For the large topper:
Black piece
Use black modelling chocolate/fondant.
Create a large oval/leaf-like curved piece approximately:
10–12 cm high × 7–8 cm wide
Make it slightly curved.
Gold piece
Create another similar but slightly smaller curved piece.
Use gold-painted modelling fondant.
Place them behind each other so that both black and gold shapes are visible.
Important
Insert food-safe acrylic/fondant-covered sticks into the topper.
Do not put bare non-food-safe wire directly into the cake.

🟡 14. Gold Balls Under Topper
Make:
1 large gold ball
2–4 smaller gold balls
Place them around the bottom of the topper.
Paint with edible gold dust.

✍️ 15. Small “zeel” Name
For the small name:

Method 1 — Fondant
Roll white/black/gold fondant extremely thin.
Cut the letters “zeel”.
Allow them to firm.
Attach to the front of the cake.

Method 2 — Chocolate lettering
Pipe melted dark chocolate onto acetate using a very fine piping tip.
Chill until firm.

For this particular blue-and-gold design, small gold “zeel” lettering looks especially suitable.
Place it toward the lower-right/front area without covering the saxophone or music notes.

🎂 16. Final Cake Layout
From front view:
🖤 BLACK TOPPER
🟡 GOLD TOPPER
● ● ●

┌─────────────────────┐
│ │
│ 🎷 GOLD │
│ SAX │
│ │
│ ╱╱╱ 🎵 │
│ ╱ 🎵🎵 │
│ ╱ MUSIC │
│ ╱ NOTES │
│ │
│ zeel ✨ │
└─────────────────────┘
The saxophone should dominate the left/centre, while the musical staff flows toward the right.

🧊 17. Final Chilling
After decorating:
Refrigerate for 30–45 minutes.
Remove from refrigerator.
Check all decorations.
Clean the cake board.
Add any final gold pearls.
Keep refrigerated until delivery.
For transportation, keep the cake in an air-conditioned environment and use a sturdy cake box.

⭐ Professional Measurements Summary
Component
Approx. Quantity
Eggless sponge
1 × 6-inch cake
Buttercream
700–800 g total
Blue buttercream
300–350 g
Fondant for saxophone
150–200 g
Black modelling fondant
80–120 g
Gold fondant
80–120 g
Gold pearls
30–40 g
Syrup
150–160 ml
CMC/tylose
1–2 tsp total
Name “zeel”
1 small topper/lettering

Important professional tip
For the 3D saxophone and large topper, make the decorations at least 1 day before decorating the cake. They need time to become firm. The sponge can also be baked one day earlier, wrapped tightly and refrigerated; assemble and decorate the next day for a cleaner professional finish.

21/09/2026

Foundant toy figure making tutorial for cake decoration

21/09/2026

Below is a professional eggless recipe and complete decoration tutorial for the cake in the image: a rectangular pastel cake with 11, HBD MY LOVE, heart, two cartoon characters riding a scooter, and the small “zeel” plaque.

🎂 Cake specification
Cake size: 10 × 8 inch rectangular
Height: approximately 5–6 inches
Servings: about 25–30
Cake flavour: eggless vanilla
Cake covering: lavender/pastel-purple fondant
Filling: vanilla whipped cream
Main decoration: fondant/modeling chocolate figures
Cake board: 12 × 10 inch
Cake style: professional celebration/birthday cake

1. Eggless Vanilla Sponge
Ingredients
Ingredient
Quantity
Maida/all-purpose flour
300 g
Cornflour
30 g
Baking powder
8 g
Baking soda
5 g
Salt
2 g
Condensed milk
200 g
Powdered sugar
70 g
Melted butter
80 g
Neutral oil
50 g
Thick curd
180 g
Milk
180–220 ml
Vanilla essence
2 tsp
Vinegar/lemon juice
1 tsp

Method
Preheat oven to 170°C for 15 minutes.
Grease a 10 × 8 inch rectangular pan and line the bottom with parchment.
Sift together:
maida
cornflour
baking powder
baking soda
salt.
In another bowl whisk condensed milk, powdered sugar, melted butter and oil.
Add curd and vanilla.
Mix until smooth.
Add the dry ingredients gradually.
Add milk little by little until you get a thick but flowing cake batter.
Finally add vinegar/lemon juice and mix gently for about 10–15 seconds.
Immediately transfer to the pan.
Tap the pan gently 2–3 times.
Bake at 170°C for approximately 35–45 minutes.
Check with a skewer.
Cool completely before cutting.
Important: Do not overmix after adding flour; this keeps the eggless sponge soft.

2. Vanilla Sugar Syrup
Ingredients
Water – 150 ml
Sugar – 75 g
Vanilla – ½ tsp
Method
Heat water and sugar.
Bring just to a boil.
Switch off.
Add vanilla.
Cool completely.
Use approximately 20–25 ml syrup per sponge layer. Don't soak excessively because the cake will also have cream and fondant.

3. Professional Vanilla Filling
Ingredients
Non-dairy whipping cream – 500 ml
Icing sugar – 30–40 g, depending on cream sweetness
Vanilla – 1 tsp
Method
Chill the cream, bowl and whisk.
Whip on medium speed.
Add icing sugar.
Add vanilla.
Whip until medium-stiff to stiff peaks.
Do not over-whip.
For a more professional cake, keep the filling layer around 8–10 mm thick.

4. Cake Assembly
Cut the completely cooled sponge horizontally into 3 layers.
Put the first layer on the cake board.
Brush lightly with sugar syrup.
Pipe a border of whipped cream around the edge.
Fill the centre with vanilla cream.
Add the second sponge.
Repeat syrup + cream.
Add the final sponge.
Apply a thin crumb coat.
Refrigerate for 20–30 minutes.
Apply the final coat of cream.
Smooth the entire rectangular cake carefully.
For a fondant cake, the surface should be very smooth and firm.

5. Lavender Fondant Covering
Approximate quantity
For a 10 × 8 × 5 inch cake, prepare approximately:
1.2–1.5 kg fondant
You can use white fondant and add a very small amount of purple/lilac gel colour.

Method
Knead fondant until flexible.
Add colour gradually.
Roll it approximately 3–4 mm thick.
Dust the work surface lightly with cornflour/icing sugar.
Carefully lift the fondant over the chilled cake.
Smooth the top first.
Smooth the four sides.
Push out air bubbles with a fondant smoother.
Cut the excess fondant.
Sharpen the rectangular edges using a smoother.
Border
Make thin lavender fondant ropes and place them around the top edge.
Add tiny white/lavender sugar pearls around the border.

6. Making the Large “11”
The original design has two large 11-shaped fondant numbers.
Materials
White/ivory fondant – approximately 150 g
Small amount of CMC/tylose powder
Grey/lavender edible colour
Small number-11 template
Method
Mix a small amount of CMC into the fondant.
Roll fondant approximately 5–6 mm thick.
Place an 11 template over it.
Cut two individual number 1s.
Round the edges slightly.
Make a thin raised border around each number using a tiny fondant rope.
Leave them to dry for several hours.
Attach them to the cake using edible glue.
Balloon strings
For the long strings underneath the 11:
Roll extremely thin fondant strings.
Allow them to partially dry.
Attach beneath each number.
Curve them naturally toward the bottom.

7. “HBD MY LOVE” Lettering
Use small fondant alphabet cutters.
Colours
HBD: lavender/grey
MY: pink
LOVE: lavender/grey
Heart: red
Method
Roll fondant to approximately 3 mm.
Cut each letter.
Allow letters to firm slightly.
Position them on the front.
Attach with edible glue.
For the MY letters, use pink fondant.
For LOVE, use lavender fondant.

8. Red Fondant Heart ❤️
Ingredients
Red fondant – 15–20 g
Method
Roll red fondant.
Cut a small heart.
Round the edges.
Let it firm for 15–20 minutes.
Attach beside LOVE.
You can make the heart slightly raised for a 3D effect.

9. “ZEEL” Name Plaque
The edited cake has a small cream scalloped plaque with zeel.
Plaque
White/cream fondant – 30 g
Lavender fondant – 5 g
Dark lavender fondant – 5 g
Method
Roll cream fondant about 4 mm thick.
Cut a small scalloped/flower-shaped plaque.
Let it dry slightly.
Roll thin lavender fondant.
Cut the letters z-e-e-l.
Place them centrally.
Add a tiny lavender heart underneath.
Attach the plaque to the cake.

10. 🛵 Scooter – Main Topper
This is the most important part of the design.
I recommend modeling chocolate or firm fondant mixed with CMC because the scooter needs to hold its shape.
Colours required
Light lavender/grey
Dark grey
Black
Light blue
White
Yellow
Pink
Small amount of red
Dark lavender
Scooter body
Front body
Take approximately 100 g lavender-grey modeling paste.
Shape a long curved scooter front.
Make the front slightly wider at the bottom.
Smooth the surface.
Add a rounded front headlight.
Add a small yellow centre.
Floorboard
Use approximately 50 g lavender-grey paste.
Shape it into a long horizontal platform.
The characters will sit on this.

11. Scooter Wheels
Quantity
Make 4 small wheel pieces if reproducing the visible structure/supports, or 2 main wheels according to your topper construction.
For each wheel:
Roll black fondant.
Make a small thick disc.
Add a grey centre.
Insert a small support/straw inside only if needed for structural strength.
Let dry.
For a completely edible display topper, use dried fondant/modeling chocolate rather than exposed wire.

12. Scooter Handlebar
Roll a thin lavender-grey cylinder.
Bend it gently into the handlebar shape.
Make two small hand grips.
Add the handlebar to the scooter.
Support it while drying.
Allow the topper to dry overnight before placing it on the cake.

13. Blue Cartoon Character
Body
Use approximately:
Light blue fondant/modeling chocolate – 100–120 g
Shape:
Make an oval body.
Slightly flatten the bottom.
Make a smaller rounded head/body continuation.
Smooth thoroughly.
Arms
Make two thin blue cylinders.
Left arm: approximately 15 g
Right arm: approximately 15 g
Bend them naturally around the handlebar/companion.
Legs
Make two blue cylinders.
Shape the legs slightly bent so they appear to sit on the scooter.

14. Blue Character's Face
Eyes
Use:
White fondant
Black fondant
Make:
Two white balls.
Flatten slightly.
Add tiny black pupils.
Position them close together.
Smile
Use an extremely thin black fondant rope.
Curve it into a smile.
Cheeks
Use a tiny amount of pink edible dust.
Apply very lightly to both cheeks.

15. Party Hat 🎉
The blue character wears a pointed party hat.
Ingredients
White/lavender fondant – 25 g
Yellow fondant – 5 g
Method
Roll lavender fondant.
Cut a triangle.
Form it into a cone.
Seal the edge with edible glue.
Add small yellow dots.
Make a yellow ball for the top.
Attach to the character's head.
Let it dry before attaching.

16. Pink Character
Body
Use approximately 100 g pink fondant/modeling chocolate.
Make a rounded pink body.
Shape the bottom to fit behind the blue character.
Smooth the surface.
Arms
Make two pink cylinders.
Wrap them around the blue character as shown in the design.
Legs
Make two smaller pink cylinders.
Bend one slightly forward and one downward.

17. Pink Character Face
Eyes
White fondant – 10 g
Black fondant – 2 g
Make two white eye balls and add black pupils.
Mouth
Use a very thin black fondant rope.
Hair/top spikes
Use red/pink fondant.
Make several small pointed pieces and attach them to the top of the head.

18. Character Assembly
This is best done before putting the topper onto the cake.
Finish scooter.
Let it become firm.
Place blue character on scooter.
Attach legs.
Attach arms.
Place party hat.
Attach pink character behind.
Add pink arms around blue character.
Add both faces.
Check balance.
Leave the complete topper to dry for 12–24 hours.
Important professional tip
Because this is a large topper, make the figures from modeling chocolate or CMC-strengthened fondant rather than soft covering fondant. This prevents the characters from collapsing.

19. Attaching the Topper to the Cake
Before placing the topper:
Put a small fondant platform on the cake top.
Apply a little edible glue.
Place the scooter.
Support the topper while the glue sets.
If the topper is heavy, use food-safe internal supports hidden inside the topper. Do not leave exposed sharp wire or wooden sticks accessible in a cake intended to be eaten.

20. Small White Decorations
For the cake top:
White sugar pearls
Small lavender pearls
Tiny white hearts
Randomly place them around the scooter without overcrowding the design.
Use edible glue to attach each piece.

21. Cake Board Design
For the professional look shown in the edited image:
Use a 12 × 10 inch cake board.
Cover it with white fondant or food-safe cake-board covering.
Add a lavender ribbon around the edge.
Make a small lavender fondant bow.
Place the bow at the front centre.

22. Final Assembly Order
For the cleanest professional result, work in this order:

Day 1
Bake sponge.
Cool completely.
Prepare scooter.
Make blue character.
Make pink character.
Make party hat.
Make 11 numbers.
Make letters.
Make ZEEL plaque.
Leave toppers to dry.

Day 2
Cut sponge.
Add syrup.
Fill with cream.
Stack cake.
Crumb coat.
Chill.
Final cream coat.
Cover with lavender fondant.
Add edge border.
Add 11.
Add HBD MY LOVE.
Add heart.
Add ZEEL plaque.
Add pearls/hearts.
Place scooter topper.
Final inspection.

🎨 Colour recipe for the pastel lavender finish
Start with white fondant.
Add an extremely small amount of:
Purple gel colour
Tiny touch of pink
Knead thoroughly.
For the cake shown, keep the colour very pale lavender rather than dark purple.
Suggested colour palette
Decoration
Colour
Cake
Pastel lavender
Scooter
Lavender-grey
Blue character
Pale blue
Pink character
Pastel pink
Party hat
Lavender
Hat dots
Yellow
11
Ivory/white
HBD
Lavender-grey
MY
Pink
LOVE
Lavender-grey
Heart
Red
ZEEL plaque
Cream
ZEEL
Lavender
Wheels
Black + grey

⭐ Professional finishing tips
Chill the cake before fondant application.
Keep fondant around 3–4 mm thick.

Use a sharp blade for all lettering.

Make the topper at least one day before decorating the cake.

Don't make the character figures from very soft cake-covering fondant.

Keep the cream filling level and consistent.
Use a cake leveler so the rectangular cake has perfectly straight sides.

For the sharpest corners, chill the cake between smoothing stages.

Place the heavy scooter topper last.
Store the completed cake in a cool, dry environment; avoid condensation on the fondant.
This recipe will give you a professional eggless rectangular lavender cake with the complete 11 + HBD MY LOVE + heart + scooter + two-character topper + “zeel” plaque design.

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