Ratnesh cake ceif Lucknow

10/03/2026

How to to make cute elephant step By step with easy tricks

10/03/2026

Heart of Roses Cake🎂💛🌹 — a romantic design shaped into a heart, symbolizing love and devotion. Its crown features a yellow lattice pattern, delicately piped across the surface, while a diagonal row of five pink roses with green leaves blooms at the center.

💛🌹 Recipe: Heart of Roses Cake
Sponge Base
Eggs: 600 g (about 12 large)
Granulated sugar: 480 g
Cake flour: 360 g
Baking powder: 15 g
Unsalted butter (melted): 240 g
Milk: 180 g
Vanilla extract: 15 g

Buttercream
Unsalted butter: 500 g
Powdered sugar: 400 g
Heavy cream: 100 g
Vanilla extract: 10 g
Gel food coloring: yellow, pink, green

Decorations
- Crown: yellow lattice with diagonal roses
- Accents: green leaves + floral details
- Sides: yellow swags and rosettes
- Base: white round board

🥄 Method

1. Bake the Sponge:
* Whisk eggs and sugar until pale and fluffy.
* Fold in flour and baking powder.
* Add melted butter, milk, and vanilla; mix until smooth.
* Bake at 170°C for 25–30 minutes. Cool completely.
* Carve into heart shape.

2. Prepare Buttercream:
* Beat butter until creamy, add powdered sugar gradually, then cream and vanilla.
* Tint portions yellow, pink, and green.

3. Decorations:
* Frost cake smoothly.
* Pipe yellow lattice across crown.
* Add diagonal roses with green leaves.
* Decorate sides with swags, rosettes, and floral accents.

4. Final Touch:
* Present on white board.
* Chill slightly before serving.

10/03/2026

cakeceiflucknow
White Forest Cherry Cake🎂🍒❄️ — a round design that celebrates simplicity and elegance. Perfect for birthdays, anniversaries, or joyful gatherings.

🍒❄️ Recipe: White Forest Cherry Cake
Sponge Base
Eggs: 600 g (about 12 large)
Granulated sugar: 480 g
Cake flour: 360 g
Baking powder: 15 g
Unsalted butter (melted): 240 g
Milk: 180 g
Vanilla extract: 15 g

Cream & Fillings
Whipping cream: 500 g
Powdered sugar: 100 g
Vanilla extract: 10 g
White chocolate: 300 g (shaved)
Cherries: 12 bright red (fresh or glazed)

Decorations
- Crown: whipped cream swirls topped with cherries
- Sides: white chocolate shavings for snowy texture
- Base: silver board for elegance

🥄 Method

1. Bake the Sponge:
* Whisk eggs and sugar until pale and fluffy.
* Fold in flour and baking powder.
* Add melted butter, milk, and vanilla; mix until smooth.
* Bake at 170°C for 25–30 minutes. Cool completely.

2. Prepare Cream & Shavings:
* Whip cream with powdered sugar and vanilla until stiff peaks form.
* Shave white chocolate finely for decoration.

3. Decorations:
* Frost cake with whipped cream.
* Cover sides and top with white chocolate shavings.
* Pipe swirls evenly around crown.
* Place cherries atop each swirl.

4. Final Touch:
* Present on silver board for refined look.
* Chill slightly before serving.

10/03/2026

How to Make Fondant Panda Step By step

Chef Ratnesh Mishra

10/03/2026

Black & White Elegance Cake🎂⚫⚪🌻 — a two-tiered design that blends contrast with artistry. The top tier gleams in white, adorned with intricate black scrollwork and lattice patterns, crowned by black rosettes and two sunflower-like blossoms with white petals and bead-studded black centers.

⚫⚪🌻 Recipe: Black & White Elegance Cake
Sponge Base
Eggs: 900 g (about 18 large)
Granulated sugar: 720 g
Cake flour: 540 g
Baking powder: 20 g
Unsalted butter (melted): 360 g
Milk: 270 g
Vanilla extract: 20 g

Buttercream & Fondant
Unsalted butter: 700 g
Powdered sugar: 600 g
Heavy cream: 150 g
Vanilla extract: 15 g
Fondant: white and black
Gel food coloring: red (for bow tie)

Decorations
- Top tier: white fondant with black scrollwork + lattice
- Crown: black rosettes + sunflower-like blossoms
- Accents: silver pearl-tipped wires + mesh
- Bottom tier: black fondant with white garlands + pearls
- Base: white teddy bear with red bow tie
- Board: silver-patterned cake board

🥄 Method

1. Bake the Sponge:
* Whisk eggs and sugar until pale and fluffy.
* Fold in flour and baking powder.
* Add melted butter, milk, and vanilla; mix until smooth.
* Bake at 170°C for 25–30 minutes. Cool completely.
* Stack two tiers with dowel supports.

2. Prepare Buttercream & Fondant:
* Beat butter until creamy, add powdered sugar gradually, then cream and vanilla.
* Cover tiers with black and white fondant.

3. Decorations:
* Pipe scrollwork, lattice, garlands, and pearls.
* Sculpt rosettes, blossoms, and teddy bear.
* Add mesh and silver wires for height.

4. Final Touch:
* Present on silver-patterned board.
* Chill slightly before serving.

10/03/2026

White Rose Drip Cake🎂🌹🍷 — a round design that balances boldness with elegance. Its smooth white frosting base is crowned with a glossy red glaze that cascades dramatically down the sides.

🌹🍷 Recipe: White Rose Drip Cake
Sponge Base
Eggs: 600 g (about 12 large)
Granulated sugar: 480 g
Cake flour: 360 g
Baking powder: 15 g
Unsalted butter (melted): 240 g
Milk: 180 g
Vanilla extract: 15 g

Buttercream & Glaze
Unsalted butter: 500 g
Powdered sugar: 400 g
Heavy cream: 100 g
Vanilla extract: 10 g
Red glaze: fruit purée + sugar + gelatin
Fondant/gum paste: white for roses, green for leaves
White spheres + thin sugar lines for accents

Decorations
- Crown: roses with leaves
- Accents: spheres + linear designs
- Canvas: red drip over white frosting
- Base: gold scalloped board

🥄 Method

1. Bake the Sponge:
* Whisk eggs and sugar until pale and fluffy.
* Fold in flour and baking powder.
* Add melted butter, milk, and vanilla; mix until smooth.
* Bake at 170°C for 25–30 minutes. Cool completely.

2. Prepare Buttercream & Glaze:
* Beat butter until creamy, add powdered sugar gradually, then cream and vanilla.
* Tint buttercream white for smooth finish.
* Make red glaze with fruit purée, sugar, and gelatin.

3. Decorations:
* Frost cake smoothly in white.
* Drizzle red glaze for drip effect.
* Sculpt roses and leaves from fondant/gum paste.
* Add spheres and linear accents for modern touch.

4. Final Touch:
* Present on gold scalloped board.
* Chill slightly before serving.

10/03/2026

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