DOYAN MASAK: Cake Decorations

Melt-in-Your-Mouth Lemon Crepe Cake with Silky Cream

Lemon Crepe Cake

Carol May 19, 2026

Only a Few Ingredients for the Most Flawless Chocolate Glaze

Chocolate Glaze Cake

Chocolate Glaze Cake is the kind of dessert that instantly feels special the moment you see that shiny chocolate coating. Underneath the glossy glaze is a soft, fluffy chocolate cake layered with creamy chocolate filling that melts perfectly with every bite. It’s rich without being too heavy, making it dangerously easy to keep slicing “just one more piece.”

What makes this cake extra satisfying is the contrast in textures. The sponge cake stays incredibly light and airy, while the chocolate cream filling adds a smooth and velvety layer between each bite. Then comes the final touch a silky chocolate glaze that slowly drips over the cake and sets into the prettiest finish

This is the perfect cake for birthdays, celebrations, or simply for serious chocolate lovers. Even though it looks elegant and bakery-style, the steps are actually very manageable at home. Once chilled, the flavors become even deeper and more delicious

Ingredients

Cake Base

5 eggs
55 g cake flour
60 g vegetable oil
65 g milk
25 g cocoa powder
55 g granulated sugar
5 g lemon juice
5 g vanilla extract

Chocolate Cream

50 g chocolate chips
100 g whipping cream
10 g cocoa powder
10 g granulated sugar
250 g whipping cream

Chocolate Glaze

60 g chocolate chips
160 g whipping cream

Instructions

1. Make the Chocolate Cake Base

Prepare the Batter

1. Heat the vegetable oil to about 60–70°C.

2. Pour the hot oil over the cocoa powder and whisk until smooth.

3. Add cake flour and mix well.

4. Pour in the milk and stir until combined.

5. Add egg yolks and mix into a smooth batter.

Make the Meringue

1. In a clean bowl, combine egg whites, lemon juice, vanilla extract, and sugar.

2. Beat until soft peaks form.

Fold & Bake

1. Fold a scoop of meringue into the chocolate batter to lighten it.

2. Pour the batter back into the remaining meringue and gently fold until combined.

3. Line a 28×28×2.6 cm baking tray with parchment paper or a baking mat.

4. Pour in the batter and smooth the surface.

5. Remove large bubbles with a toothpick.

Bake

Bake at 155°C (311°F) for 25 minutes
Then increase to 160°C (320°F) for another 5 minutes

Let the cake cool completely before removing from the tray.

2. Make the Chocolate Cream

Chocolate Base

1. Heat 100 g whipping cream to about 50°C.

2. Pour over the chocolate chips and stir until smooth.

Whip the Cream

1. Beat 250 g whipping cream with sugar until slightly thickened.

2. Add cocoa powder and continue mixing.

3. Pour in the chocolate mixture and whip until stiff peaks form.

Transfer into a piping bag.

3. Make the Chocolate Glaze

1. Heat the whipping cream to about 50°C.

2. Pour over the chocolate chips.

3. Stir until smooth, glossy, and silky.

Assemble the Cake

1. Cut the cake into 3 equal layers.

2. Place the first layer onto a serving plate.

3. Spread chocolate cream evenly on top.

4. Repeat with the second and third layers.

Final Glaze

1. Pour the chocolate glaze over the entire cake.

2. Smooth gently with a spatula for a clean finish.

3. Chill in the refrigerator for at least 30 minutes before serving.

Serving Tips

* Top with chocolate curls, berries, or cocoa powder for extra decoration.

* Best served chilled for the smoothest texture.

* Tastes even better the next day after the flavors settle together

Soft chocolate sponge, creamy filling, and glossy ganache-like glaze this Chocolate Glaze Cake is pure chocolate heaven

Carol May 19, 2026

Strawberry Cloud Cake: The Softest, Melt In Your Mouse Recipe Ever

Cake Decorations Dessert

Pink Cake is a soft, airy chiffon style dessert that stands out with its delicate color and light texture. The natural pink hue comes from prickly pear powder, giving the cake a subtle fruity note while keeping the flavor clean and not overly sweet.

What makes this cake special is how balanced it feels. The sponge is fluffy and moist, the whipped cream adds a smooth richness, and the fresh berries bring a bright, juicy contrast. It’s the kind of cake that looks elegant but still feels light enough to enjoy without being overwhelming.

Layered into a small, tall cake, it becomes visually striking while staying simple in flavor. Perfect for celebrations or when you just want something soft, fresh, and visually beautiful.

Pink Cake

Ingredients

Cake

35 g vegetable oil (warmed to 45–50°C)
85 g milk
7 g prickly pear powder
1 egg yolk
10 g milk powder
75 g cake flour
180 g egg whites (about 4 eggs)
6 g lemon juice
50 g granulated sugar

Filling & Decoration

300 g whipping cream
25 g granulated sugar
Cherries
Strawberries

Instructions

1. Prepare the batter

Separate the eggs and chill the egg whites.

In a bowl, mix the warm oil and milk until combined. Add the egg yolk and whisk well. Stir in prickly pear powder and milk powder. Sift in cake flour and mix until smooth.

2. Make the meringue

Beat egg whites with lemon juice and sugar until soft peaks form.

Take one third of the meringue and gently fold it into the batter. Then fold the batter back into the remaining meringue until just combined.

3. Bake

Preheat the oven to 150°C. Line a 28×28 cm baking tray with parchment or a baking mat.

Pour the batter into the tray, smooth the surface, and tap lightly to remove large air bubbles.

Bake for about 30 minutes.

After baking, tap the tray gently and let the cake cool to room temperature. Remove from the pan and peel off the lining.

4. Prepare the cream and fruit

Whip the cream with sugar until stiff peaks form. Transfer to a piping bag.

Wash and cut cherries and strawberries in halves.

5. Assemble

Use a 4-inch ring cutter to cut the cake into 4 round layers.

Place one layer as the base. Pipe a ring of whipped cream around the edge, add cherries in the center, then pipe more cream to cover.

Place the next cake layer on top and repeat as desired.

6. Finish

Decorate the top with whipped cream, cherries, and strawberries.

The final cake is soft, lightly sweet, and refreshing, with a gentle fruity aroma and a smooth creamy finish. Best served chilled for the cleanest texture and flavor.

Carol May 05, 2026

The Secret to the Most Decadent Triple Caramel Cheesecake

Cake Decorations Dessert

Triple Caramel Cheesecake is the kind of dessert that feels indulgent from the very first bite. It’s built in layers, each one adding a different texture and depth of flavor from rich and slightly bitter coffee notes to smooth caramel sweetness.

The base is a Basque-style cheesecake with a caramel coffee twist, giving it that signature lightly burnt top and creamy center. On top of that sits a soft caramel mousse layer that melts almost instantly, followed by a light whipped cream finish to balance everything out.

It might look like a complex cake, but once you break it down step by step, it’s very manageable. The key is giving each layer enough time to set properly, so you get clean, defined slices and a perfect texture in every bite.

Triple Caramel Cheesecake

Ingredients

Caramel Sauce

100 g granulated sugar
20 g water
100 g whipping cream (warm)
15 g unsalted butter
1 g salt

Caramel Coffee Basque Cheesecake

230 g cream cheese (softened)
25 g granulated sugar
2 eggs
8 g cornstarch
8 g coffee powder
80 g caramel sauce
200 g whipping cream

Caramel Cheesecake Mousse

170 g cream cheese (softened)
20 g granulated sugar
60 g caramel sauce
150 g whipping cream
30 g warm milk
10 g gelatin sheets

Frosting

250 g whipping cream
20 g granulated sugar

Instructions

1. Make the caramel sauce

In a saucepan, heat sugar and water over low heat. Let it cook without stirring until it turns a golden amber color.

Carefully add the warm whipping cream while whisking. Once smooth, remove from heat and stir in butter and salt. Let it cool completely.

2. Bake the caramel coffee Basque layer

Preheat oven to 230°C. Line a 15×15 cm pan with parchment paper.

Mix cream cheese, sugar, coffee powder, and caramel sauce until smooth. Add eggs one at a time, then mix in cornstarch. Pour in whipping cream and stir until combined.

Strain the batter into the pan and tap to remove air bubbles. Bake for about 25 minutes until the top is deeply golden.

Let it cool completely, then freeze for about 4 hours to firm up.

3. Prepare the caramel mousse layer

Soak gelatin sheets in cold water until soft, then squeeze and dissolve in warm milk.

Mix cream cheese, sugar, and caramel sauce until smooth. Stir in the gelatin mixture. Strain for a smoother texture.

Add whipping cream and whip until the mixture thickens slightly. Pour over the chilled cheesecake layer and freeze again for about 4 hours until set.

4. Make the frosting

Whip the cream and sugar until stiff peaks form.

5. Assemble and finish

Remove the cake from the mold and peel off the parchment paper.

Spread the whipped cream evenly over the top and sides. Drizzle with extra caramel sauce for finishing.

Chill the cake briefly before slicing for cleaner cuts.

Each layer brings something different rich cheesecake, soft mousse, and light cream tied together with deep caramel flavor. Serve chilled for the best texture and balance.

Carol May 05, 2026

How to Make a Perfectly Rolled Berry Cake Every Time

Cake Decorations Dessert

Berry Cake Roll is a light and elegant dessert that highlights the natural sweetness and slight tartness of fresh berries. The soft sponge cake acts as a delicate base, while the berry cream filling adds a smooth, refreshing contrast in every bite.

What makes this cake stand out is the balance of textures. The sponge is airy and flexible, perfect for rolling without cracking, and the berry sauce brings a vibrant flavor that cuts through the richness of the cream. It’s not overly sweet, which makes it easy to enjoy slice after slice.

This is also a great dessert for special occasions or simple gatherings. The bright color, soft layers, and fresh fruit topping give it a refined look without requiring complicated techniques.

Berry Cake Roll

Ingredients

Berry Sauce

600 g strawberries
250 g raspberries
50 g granulated sugar

Red Cake Base

5 eggs (separated)
55 g milk
50 g vegetable oil
50 g granulated sugar
10 g lemon juice
10 g vanilla extract
8 g beetroot powder
50 g cake flour

Berry Cream

500 g whipping cream
40 g granulated sugar
100 g berry sauce

Instructions

1. Make the berry sauce

Wash and hull the strawberries, then cut them in halves. Blend into a smooth purée.

Cook the strawberry purée with raspberries and sugar over medium heat until slightly thickened. Let it cool completely.

2. Prepare the cake batter

Separate the eggs and chill the egg whites in the refrigerator.

In a bowl, mix vegetable oil and milk until fully combined. Add cake flour and beetroot powder, stir until smooth, then mix in the egg yolks.

3. Make the meringue

In a clean bowl, beat egg whites with sugar, lemon juice, and vanilla extract until soft peaks form.

Take one-third of the meringue and gently mix it into the batter to lighten it. Then fold the batter back into the remaining meringue until just combined.

4. Bake the cake

Preheat the oven to 150°C. Line a baking tray with parchment or a baking mat.

Pour the batter into the tray and smooth the surface. Tap gently to remove large air bubbles.

Bake for about 25 minutes until set.

After baking, tap the tray lightly, then transfer the cake to a cooling rack. Once slightly cooled, carefully release the edges and invert the cake onto parchment paper.

5. Make the berry cream

Whip the cream with sugar until stiff peaks form. Add 100 g of the cooled berry sauce and mix until smooth and evenly combined.

6. Assemble

Cut the cake into 4 equal sections for easier rolling.

Spread a layer of berry cream evenly over the cake. Roll it up gently but firmly.

Coat the outside with more berry cream and smooth the surface. Decorate with extra berry sauce, fresh strawberries, and raspberries.

7. Chill and serve

Refrigerate briefly to set before slicing.

The final result is soft, creamy, and fruity with a clean, refreshing finish. It’s a well-balanced dessert that looks impressive but stays light and enjoyable.

Carol April 29, 2026

Deeply Decadent Chocolate Basque Cheesecake with a Creamy Center

Cake Decorations Dessert

Chocolate Basque Cheesecake is one of those desserts that looks effortlessly rustic but delivers a deep, rich flavor that feels anything but simple. The signature “burnt” top isn’t a mistake it’s what gives this cheesecake its slightly caramelized edge and bold character.

What makes this version even better is the addition of chocolate. It blends into the creamy base, creating a smooth, velvety texture with a more intense, indulgent taste. The center stays soft and almost custard-like, while the edges develop that iconic baked finish.

It’s the kind of dessert that doesn’t need much decoration or complicated techniques. Once you get the basics right, it’s surprisingly forgiving and consistently satisfying perfect for when you want something elegant without overthinking it.

Chocolate Basque Cheesecake

Ingredients

Cheesecake

200 g cream cheese (softened)
60 g granulated sugar
3 eggs
100 g chocolate chips (70% cacao, melted)
200 g whipping cream

Decoration

100 g whipping cream
8 g granulated sugar
Fresh raspberries

Instructions

1. Prepare the pan

Line a 6-inch cake pan with parchment paper, letting it rise above the edges for that classic rustic look. Preheat the oven to 230°C.

2. Make the base mixture

In a bowl, mix the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.

3. Add the chocolate

Pour in the melted chocolate and stir until fully incorporated and silky.

4. Finish the batter

Add the whipping cream and mix until smooth. For an extra refined texture, strain the mixture to remove any lumps.

5. Bake

Pour the batter into the prepared pan. Bake for about 20 minutes until the top is deeply golden and slightly cracked while the center still jiggles.

6. Cool and chill

Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours to set properly.

7. Decorate

Whip the cream with sugar until stiff peaks form. Pipe or spread on top, then finish with fresh raspberries.

The result is rich, creamy, and slightly smoky on the edges with a deep chocolate flavor throughout. Serve it chilled for a firmer texture, or slightly softened if you prefer it extra creamy.