How I made a Cake that looks just like an Onion
How I made a CAKE that looks just like an ONION is a medium Western recipe that serves 8. 250 calories per serving. Recipe by Create with Chidex on YouTube.
Prep: 1 hr 15 min | Cook: 20 min | Total: 1 hr 50 min
Cost: $59.98 total, $7.50 per serving
Ingredients
- 2 medium Red Onion Bulbs (Used as molds for the edible skin; keep skins intact)
- 2 tablespoons Vegetable Shortening (Greases the onion bulbs so wafer paper doesn’t stick)
- 1 teaspoon Edible Red Gel Colour (Food‑grade gel for painting wafer paper)
- 1 teaspoon Edible Blue Gel Colour (Mixed with red gel to create purple hue)
- 2 tablespoons Vodka (Thins the gel colours; alcohol evaporates quickly)
- 2 sheets Edible Wafer Paper (Sugar‑paper used for the onion skin; also for roots)
- 1 cup Buttercream Frosting (Vanilla buttercream, softened)
- 1 small (6‑inch) cake Plain Sponge Cake (Can be store‑bought or homemade; used as the base)
- 1 teaspoon Cocoa Powder (Mixed with yellow gel to colour the root strips)
- 1 teaspoon Edible Yellow Gel Colour (Combined with cocoa for a brown‑yellow root colour)
Instructions
Prepare Onion Molds
Rub a thin layer of vegetable shortening over the outer skin of each red onion bulb to prevent the wafer paper from sticking.
Time: PT5M
Mix Purple Paint
In a mixing bowl combine the edible red gel colour, edible blue gel colour, and vodka. Stir until you achieve a deep purple shade.
Time: PT3M
Paint Wafer Paper Skins
Lay a sheet of edible wafer paper on a clean surface. Using a soft brush, paint the top side with the purple mixture, then flip the paper and paint the back side. Saturate both sides as fully as possible.
Time: PT12M
Dry the Painted Skins
Place the painted wafer paper on a parchment sheet and let it air‑dry until completely stiff (about 30 minutes).
Time: PT30M
Separate Paper from Onion
Gently peel the dried wafer paper skin away from each onion bulb, taking care not to tear the paper.
Time: PT5M
Carve the Cake Base
Slice the small sponge cake horizontally into two even layers. Spread a thin layer of buttercream on the bottom layer, place the second layer on top, then carve the stacked cake into a roughly spherical shape resembling an onion.
Time: PT10M
First Buttercream Coat
Apply a smooth, thin coat of buttercream over the entire carved cake. Place the cake in the freezer for about 20 minutes to set the coating.
Time: PT5M
Second Buttercream Coat & Smoothing
Remove the cake from the freezer, add a second, slightly thicker layer of buttercream, and use the flexi smoother to achieve an even surface.
Time: PT5M
Apply Wafer Paper Skin
Drape the dried wafer‑paper skin over the bottom half of the cake. Trim any excess with scissors. Reserve the best‑looking skin for the top of the cake and gently press it onto the surface, using a little buttercream as “glue” where needed.
Time: PT10M
Create Paper Roots
Cut a small piece of wafer paper into very thin strips. Mix cocoa powder, edible yellow gel colour, and a dash of vodka until you obtain a brown‑yellow shade. Paint each strip with this colour, then attach the strips to the base of the cake using buttercream to form onion roots.
Time: PT10M
Add Shading Details
Using a thin, pointed brush, lightly brush darker purple lines onto the cake surface to mimic the natural striations of an onion.
Time: PT5M
Final Presentation
Allow the cake to sit at room temperature for a few minutes, then slice and serve.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Vegetarian, Can be made gluten‑free with gluten‑free wafer paper, Contains dairy and eggs
Allergens: Wheat (wafer paper), Dairy (buttercream, shortening), Eggs (cake), Soy (some vegetable shortenings)
Ingredient Substitutions
- Instead of Red Onion Bulbs: Plastic onion-shaped molds (non‑edible), No substitute for edible skin
- Instead of Vegetable Shortening: Butter, Coconut oil
- Instead of Edible Red Gel Colour: Red liquid food colouring
- Instead of Edible Blue Gel Colour: Blue liquid food colouring
- Instead of Vodka: Clear grain alcohol, Water (will not dry as fast)
- Instead of Edible Wafer Paper: Rice paper (may need extra drying time)
- Instead of Buttercream Frosting: Whipped cream cheese frosting
- Instead of Plain Sponge Cake: Chocolate sponge cake
- Instead of Cocoa Powder: Dark chocolate melt (will add shine)
- Instead of Edible Yellow Gel Colour: Yellow liquid food colouring
Equipment Needed
- Mixing Bowl
- Soft Food‑Safe Brush
- Scissors
- Sharp Knife
- Spatula
- Flexi Smoother (Cake Smoother)
- Freezer Tray or Plate
- Cutting Board
Critical Steps — Do Not Skip
- Painting and saturating the wafer paper with purple gel colour
- Drying the painted wafer paper completely
- Separating the paper skin from the onion without tearing
- Carving the cake into a spherical shape
- Freezing the first buttercream coat to set it
- Attaching the wafer paper skin smoothly
- Creating and attaching the paper root strips
- Adding subtle purple shading lines
Chef Tips from the Video
- Use a clean, dry brush for each colour to avoid muddying the shades.
- Work in a well‑ventilated area when using vodka as a solvent.
- For extra shine on the onion skin, lightly brush a thin layer of clear edible glaze after the paper is attached.
Troubleshooting
Wafer paper tears when removing from the onion.
Lightly mist the paper with a few drops of vodka to loosen it, then peel slowly. If a tear occurs, patch with a tiny piece of buttercream and a scrap of paper.
Buttercream cracks after the first coat.
Ensure the cake is well‑chilled before applying the first coat and keep the coat thin. If cracks appear, smooth them with a little extra buttercream before the second coat.
Paper roots look too stiff or break.
Cut the strips as thin as possible and lightly brush them with a bit of vodka after painting; this keeps them flexible.
Colour of the skin is too light.
Add a touch more blue gel colour or a drop of black food colouring to deepen the purple shade before painting.
Storage
Refrigerator: Cover tightly with plastic wrap; keep for up to 3 days.
Freezer: Freeze in an airtight container for up to 1 month; thaw in refrigerator before serving.
Room temperature: Best served the same day; can sit out for up to 2 hours.
Make-Ahead Tips
- Paint and dry all wafer‑paper skins a day ahead; store them flat in a dry place.
- Prepare the buttercream and keep it refrigerated; bring to room temperature before use.
- The cake can be carved and frozen for the first coat up to 24 hours in advance.
Frequently Asked Questions
What is the cultural significance and history of Red Onion Cake in modern dessert art?
Red Onion Cake is a contemporary food‑art creation that plays on the visual surprise of an everyday vegetable turned into a sweet treat. It reflects the growing trend of Instagram‑friendly desserts that blend humor with culinary skill.
What are the traditional regional variations of onion‑shaped cakes in Western pastry culture?
While there is no historic tradition of onion‑shaped cakes, pastry chefs in the United States and Europe have experimented with vegetable‑themed cakes for novelty events, often using chocolate or fondant instead of wafer paper.
How is Red Onion Cake traditionally served in celebrations according to the Create with Chidex channel?
On the Create with Chidex channel, the onion cake is presented as a centerpiece at birthday parties or themed gatherings, sliced at the table to reveal the creamy interior and the whimsical onion skin.
What occasions or celebrations is Red Onion Cake traditionally associated with in contemporary Western cuisine?
The cake is popular for fun birthday parties, baby showers, or any event where a playful, eye‑catching dessert is desired. Its novelty makes it a conversation starter at social gatherings.
What makes Red Onion Cake special or unique in Western dessert cuisine?
Its uniqueness lies in using real onion bulbs as edible molds and wafer‑paper skins painted to mimic the onion’s layers, creating a realistic appearance while delivering a sweet, buttery flavor.
What are the most common mistakes to avoid when making Red Onion Cake?
Common errors include over‑saturating the wafer paper (causing it to tear), not chilling the first buttercream coat long enough (leading to cracks), and using too much vodka which can make the paint run.
Why does this Red Onion Cake recipe use vodka to thin the gel colours instead of water?
Vodka evaporates much faster than water, allowing the colour to set quickly on the wafer paper without making it soggy, which is essential for a crisp, moldable skin.
Can I make Red Onion Cake ahead of time and how should I store it?
Yes. Prepare the wafer‑paper skins and the buttercream in advance, then assemble the cake up to the final shading step. Store the assembled cake covered in the refrigerator for up to 3 days or freeze for up to a month.
What texture and appearance should I look for when painting the wafer paper for Red Onion Cake?
The paper should be fully saturated with a deep purple hue but still flexible. After drying, it should be stiff enough to hold shape yet thin enough to drape smoothly over the cake without wrinkles.
How do I know when the Red Onion Cake is done cooking and ready to serve?
The cake is considered finished once the final buttercream coat is smooth, the wafer‑paper skin is fully attached, and the decorative root strips are in place. No baking is required after assembly; a brief room‑temperature rest ensures the buttercream softens for slicing.
What does the YouTube channel Create with Chidex specialize in?
Create with Chidex focuses on creative, visually striking dessert projects and food‑art tutorials, often using everyday ingredients to craft surprising, Instagram‑ready treats.
How does the YouTube channel Create with Chidex's approach to dessert art differ from other cooking channels?
Create with Chidex emphasizes step‑by‑step visual storytelling, using simple household tools and inexpensive ingredients to achieve professional‑level cake decorations, whereas many other channels focus on traditional baking techniques or elaborate sugar‑craft.
Last updated: August 28, 2026
