Sculpted Onion Cake for the Vidalia Onion Committee

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1.5 cups Granulated Sugar (for sponge)
• 1 cup Unsalted Butter (softened, cut into cubes)
• 4 Large Eggs (room temperature)
• 0.5 cup Whole Milk
• 2 tsp Baking Powder
• 0.25 tsp Salt
• 2 lemons Lemon Zest (zested)
• 2 tbsp Lemon Juice
• 2 tsp Lemon Fruit Powder (brand‑new product, adds intense lemon flavor)
• 1 tsp Lemon Extract
• 1 cup Water
• few drops Green Food Coloring (for gum paste)
• 1 lb White Fondant (rolled smooth)
• 1 cup Green Gum Paste (colored with green food coloring)
• few drops Black Food Coloring
• few drops Blue Food Coloring
• 2 tbsp Confectioners Glaze (for shine on eyes and tear)
• 2 Egg Whites (for royal icing)
• 2 cups Powdered Sugar (for royal icing)

Instructions

1. Prepare Lemon Sponge Batter

   In the stand mixer, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, lemon extract, and lemon fruit powder. In a separate bowl whisk flour, baking powder, and salt; gradually add to the wet mixture, alternating with milk, until just combined.

   Time: PT15M

2. Bake the Cake Layers

   Divide the batter evenly among two greased 8‑inch cake pans lined with parchment. Bake at 350°F for 25‑30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through for even baking.

   Time: PT30M

   Temperature: 350°F

3. Cool the Layers

   Allow the cakes to cool in the pans for 10 minutes, then turn out onto a cooling rack and cool completely.

   Time: PT20M

4. Make Lemon Simple Syrup

   Combine water, granulated sugar, lemon juice, and 1 tsp lemon fruit powder in a saucepan. Bring to a boil, stirring until sugar dissolves, then remove from heat and let cool.

   Time: PT10M

   Temperature: 212°F

5. Soak Cake Layers

   Place each cooled cake layer on a cutting board and brush lightly with the lemon simple syrup, ensuring even moisture without making the cake soggy.

   Time: PT5M

6. Prepare Lemon Buttercream

   Beat softened unsalted butter until creamy. Gradually add powdered sugar, beating on low speed. Add lemon juice, lemon extract, and the remaining 1 tsp lemon fruit powder; beat on high until light and fluffy.

   Time: PT15M

7. Assemble and Crumb‑Coat

   Place the first layer on a cake board, spread a thin layer of lemon buttercream, add the second layer, and repeat until all layers are stacked. Apply a thin “crumb coat” of buttercream over the entire cake to lock in crumbs. Chill for 15 minutes.

   Time: PT20M

8. Chill the Assembled Cake

   Refrigerate the crumb‑coated cake for 30 minutes to firm up before sculpting.

   Time: PT30M

9. Carve the Onion Shape

   Using a serrated knife and the modeling slayer tools, trim the stacked cake into a rounded onion shape with a pointed top. Remove excess crumbs and smooth the surface.

   Time: PT15M

10. Prepare Green Gum Paste Pieces

    Knead the green gum paste until pliable. Roll out and cut legs, arms, and hair strands using small cutters. Shape each piece with the Dresden tool and set aside on foil to dry (overnight).

    Time: PT15M

11. Roll and Apply Fondant

    Roll the white fondant to about 3 mm thickness. Drape it over the carved cake, smoothing with a fondant smoother. Trim excess at the base.

    Time: PT10M

12. Make Royal Icing

    Whisk egg whites until frothy, then gradually add powdered sugar until a thick, pipeable consistency forms. Add a few drops of lemon juice for shine.

    Time: PT5M

13. Attach Gum Paste Limbs and Hair

    Using royal icing as glue, attach the dried gum‑paste legs, arms, and hair strands to the fondant‑covered cake. Secure with toothpicks or skewers as needed.

    Time: PT15M

14. Create Facial Features

    Roll small balls of black gum paste for pupils, blue for irises, and white for the tear shape. Attach with royal icing, then brush a thin layer of confectioners glaze for shine. Add a tiny catch‑light using a dab of white glaze.

    Time: PT10M

15. Airbrush and Final Details

    Lightly airbrush the entire cake with a neutral food‑safe spray to give a subtle sheen. Pipe small green leaves around the “sleeves” and the base of the legs for extra decoration.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake Flour
• Instead of Granulated Sugar: Caster Sugar
• Instead of Unsalted Butter: Margarine
• Instead of Large Eggs: Egg Replacer
• Instead of Whole Milk: Almond Milk
• Instead of Baking Powder: Baking Soda + Cream of Tartar
• Instead of Salt: Kosher Salt
• Instead of Lemon Zest: Lemon Extract
• Instead of Lemon Juice: Bottled Lemon Juice
• Instead of Lemon Fruit Powder: Lemon Zest
• Instead of Lemon Extract: Lemon Oil
• Instead of Green Food Coloring: Spinach Powder
• Instead of White Fondant: Rolled Marzipan
• Instead of Green Gum Paste: Modeling Chocolate
• Instead of Black Food Coloring: Cocoa Powder
• Instead of Blue Food Coloring: Blueberry Puree
• Instead of Confectioners Glaze: Clear Piping Gel
• Instead of Egg Whites: Meringue Powder
• Instead of Powdered Sugar: Confectioners Sugar

Equipment Needed

• Stand Mixer
• Mixing Bowl
• 8‑Inch Cake Pan
• Parchment Paper
• Cooling Rack
• Offset Spatula
• Bench Scraper
• Serrated Knife
• Modeling Tools (Slayer, Baby Slayer, Dresden Tool)
• Rolling Pin
• Fondant Smoother
• Airbrush (optional)
• Piping Bag
• Piping Tip (small round)
• Toothpicks
• Skewers
• Foil Sheet
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Baking the cake layers to the correct doneness
• Carving the onion shape while the cake is still firm
• Drying gum paste pieces completely before attaching
• Securing limbs and facial features with royal icing

Chef Tips from the Video

• Use a cake leveler to make each layer perfectly even before stacking.
• Chill the crumb‑coated cake for at least 15 minutes; a firmer cake is easier to carve.
• When attaching gum paste pieces, use a tiny dab of royal icing and hold for a few seconds to set before moving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month.

Room temperature: Best served the same day; avoid leaving out longer than 4 hours.

Make-Ahead Tips

• Bake and cool all cake layers a day ahead; store wrapped in plastic.
• Prepare lemon simple syrup and buttercream up to 2 days ahead.
• Roll and cut gum paste pieces the night before; let them dry overnight.
• Fondant can be rolled and kept wrapped in cling film for up to 24 hours.

Frequently Asked Questions