How I made a CAKE that looks just like an ONION

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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