1. Believe it or not, these are delicious cakes
GOOD news! Two of your favourite treats are together at last: soft drink and delicious cake.
When Andres Fatso made a cake that looks exactly like a soft drink bottle, she had no idea that they would go viral.
Now videos of her soda bottle cakes on her Baked by Andres social media account are viewed thousands of times and orders flood in from all over the world (currently she can only do local orders in Sydney).
So popular are the cakes that earlier this year Coca Cola Australia ordered one themselves when they celebrated their 130th birthday.
The fulltime nurse finds herself baking at all hours of the day to meet demand, and she is currently booked out until the end of November.
The cakes are completely edible, except for the wrapper.
Each cake has a different flavour, with the Sprite cake tasting like matcha (green tea), the Fanta cake like Reese’s buttercup and the Coca Cola cake like Nutella.
2. Don't be fooled: Self-taught 24-year-old creates incredibly realistic cakes that look like bowls of pasta, donor kebabs and even a giant pile of junk food
When it comes to crazy cake decoration, Pintrest is the place to go for inspiration, tutorials, and just awe-inspiring creations.
Cakes made by Laura Loukaides fall in the latter catagory. Her baking creations are incredibly detailed and impeccably crafted, leading to a lot of love on social media.
What's more is that 23-year-old Ms Loukaides, who is from the Hertfordshire, is self taught and has never attended professional baking classes.
One of her most stunning creations is a giant layered cake that, at first glance, appears to be made out of numerous other foods.
The bottom layer features a burger, cream eclair and corn on the cob—but it's entirely made of cake.
Next a pizza is layered on, then a sub-style sandwich, profiteroles, a jam doughnut and baked beans.
The rest of the huge cake features scoops of ice cream, macaroons, and a stack of pancakes, topped with a cupcake.
Ms Loukaides made the cake back in 2014 for a competition, and says on Instagram it's the biggest one she's ever done.
She has created a number of cakes that look like other food, some that are so realistic you wouldn't realise on first glance they were sweet.
Other cakes have included a donor kebab cake, a fish and chips cake, a spaghetti and meatballs cake and a cheeseburger cake.
The baker has also created a cake that looks like and ice cream cone, and a very British baked jacket potato cake.
It's not just about junk food though, and Ms Loukaides has done incredible cakes featuring handbags, dragons, and even incredibly realistic puppies.
3. No One Can Figure Out If This Photo Is Of A Wedding Dress Or A Wedding Cake
Brides reports that a U.K.-based bakery created a wedding gown-shaped wedding cake that looks so realistic that many people can't tell it apart from a real-life wedding dress.
According to the wedding magazine, Emma Jayne Cake Design took inspiration from designer Mak Tumang's Angela gown, recreating it in painstaking detail. Only this isn't a case of fast-fashion copycatting: The bakery made an edible version of the stunning gown. Emma Jayne Cake Design didn't create it for a superstar celebrity client, either, it was for London's Cake International, a sugarcraft, decorating, and baking extravaganza trade show that lets vendors show off and brides-to-be figure out just how to get their weddings to become viral sensations.
A Facebook Live video reveals that the cake sat pretty at the expo's Wedding Gowns Through the Ages alongside other examples of cake couture, though the Emma Jayne cake definitely stole the show. According to Instagram, the sweet confection incorporated opal and Preciosa crystals as well as gray and blush-pink sugar paste.
The designer himself offered the bakery a well-deserved kudos at the event. How could he not? Every detail of the dress, from its illusion back (complete with shimmering crystals) to the 3-D floral appliqués got the sugar treatment. The beading and embroidery were present and accounted for, too. And thanks to its size and placement, it was tough for anyone to tell that it wasn't a real dress. Brides reports that the cake took three weeks to complete, which means it may not be completely edible — though with a masterpiece like this, it would be a shame to slice it up.
4. This amazing realistic burrito cake is a creation of the Wuollett Bakery in Minneapolis, Minnesota.
5. "Ace of Cakes" Designer Duff Goldman Baked a Life-Size NASCAR Cake
6. Ready for a nice, juicy, sirloin steak? Looks can be deceiving.
7. This is not a durian, this is an amazing 3D cake
That’s a true incident by the way, and whether he is still invited to parties is a question for another day.
This magnificent 3D durian cake is the brainchild of Matthew Yap, who runs the Songket Artisan Bakery company with his wife Helen Wong.
Wong is the baker, but credits her husband for first conceiving the idea to make a 3D durian cake for an aunt’s 85th birthday celebration.
“My aunt loved durians. I wanted to make not just any durian-flavoured cake for her, but one that looks and tastes just like the real fruit,” says Yap.
Wong baked the cake and Yap took charge of the decoration. He bought durians and placed one right in front of him as a reference as he crafted the cake.
It took two days for Yap to complete his first of many 3D durian cakes.
“My aunt loved it and so did everyone else. And that was how it all started,” says Yap.
That was four years ago. He quit his job in the printing line and helped Wong at their small bakery, specialising in not just making the durian cakes, but other 3D cakes as well.
The business quickly took a life of its own when business incubation centre Tricor Hive approached the couple for a joint venture.
Now Yap and Wong produce their cakes exclusively under the Songket Artisan Bakery company. The cakes are baked at the central kitchen in Cheras and sold at TwoJ Business Lounge in Bangsar South.
The durian and other 3D cakes must be pre-ordered online or at the store. The cakes can then be picked up from there or sent to various locations within the Klang Valley.
It takes at least two days to make a durian cake. The completely handcrafted cake is built from scratch in stages.
The core of the durian is a chiffon cake baked in a regular round mould. It is then layered, filled, shaved and shaped to form the durian fruit.
“It is a really difficult cake to make; I spend a crazy amount of time on getting each cake just right,” he says.
When looks deceive
Their durian cake looks so much like the real deal that they were even denied entry into a hotel when making a delivery run. The security personnel thought that they were trying to sneak the prohibited item into the premises.
The durian cake also smells like the king of fruits. The only way it fails to pass off as the real fruit is that its thorns aren’t prickly. They may look sharp, but the slightest touch could ruin the entire cake.
The frosting isn’t made of fondant – which comes as a surprise to many people. The cake is covered entirely with fresh cream, patiently piped in different shades to create the uneven and pointy tips. It is then airbrushed over to create layers of colours to mimic the shades of a durian.
The nuts and bolts
The cakes are packed in an ice box during delivery. This could hold the cake for about three hours; anything longer than that would result in a melt-down.
“We had customers asking us to send the cakes over to Penang and Singapore. We don’t recommend such long journeys because the cakes would definitely not hold their shapes until they reach the destination,” says Yap.
The cake is best kept in a chiller between 0°C to 4°C if not consumed immediately. But it can also be kept in the freezer for up to three days.
“Of course we want our clients to eat the cake as soon as possible so that the taste would not be compromised,” says Yap.
Now, as much as you want to “open” it the way you would a real durian, it is best to cut it like a cake.
Inside, you’ll find soft chiffon cake with layers of D24 durian flesh and fresh cream. At RM238, this 1kg cake is worth every sen, and that is coming from a non-durian lover.
Although Wong and Yap get lots of practice with the 300 to 400 orders they meet a month, the process of making each of the cake has not gotten easier.
“It is still a tedious process, but we work faster now because we know what to do,” he says.
The open-faced sibling
Besides the whole durian cake, they also make the open-faced Musang King durian cake. It is priced at RM398 and comes with Musang King durian flesh formed to look like the real, untouched flesh on top. The cake weighs between 1.3kg to 1.4kg. Both durian cakes have stems made of chocolate.
“It is much more difficult to do this cake because you have to get every aspect of it right to make it look real. This is more time-consuming to make than the whole fruit cake.”
They source for the durians from farms all over Malaysia, but especially from Raub, Pahang. They have a special machine that separates the flesh from the fruit, which allows them to store the durian flesh in a refrigerator. This ensures they have ample supply of durian for all their orders, even during the off-season. Currently, they only use D24 and Musang King durians.
“The whole durian cake is made with D24 durians, and the open-faced ones are with Musang King,” stresses Yap. And that’s that. “If we give too many options, it would become too difficult for us to fulfill the orders. Right now, we have the process and amount of ingredients down pat for these two varietals. Any change would affect the end product,” says Yap.
Besides the durian cakes, Songket Artisan Bakery also makes super realistic Coconut Cake (RM238) with fresh coconut. “We have friends who don’t eat durian and we wanted something special for them too. So, we created the coconut cake,” says Yap.
The mousse cake is made using cold pressed organic virgin coconut oil, Omega-3 eggs and canola oil. “We try to keep things healthy where we can,” says Wong.
The cake weighs 1kg and comes with fresh cream topping. With a straw poking out of it, it looks like the best thirst quencher in this sweltering weather. Except that, hehe, it’s not a coconut at all.
New to the family is the Pumpkin Carrot Cake (RM238) baked with fresh pumpkin, carrot, golden raisins and walnuts. This is the only cake that doesn’t really need refrigeration because of its cream cheese frosting, and is also the heaviest at 1.5kg.
“We introduced the Pumpkin Carrot Cake during Chinese New Year, and it is fast becoming one of our top sellers. Our customers really like the taste because it is not too sweet. In fact, that is one of the main changes I did to my recipes when I started baking. I realised that the recipes in cookbooks use too much sugar and I didn’t want to do the same with my recipes,” adds Wong.
The need for discretion
For now, only the husband-and-wife team knows exactly how to make the durian, coconut and pumpkin cakes, and they are not willing to share the trade secret with anyone yet.
“We have three to five helpers at the central kitchen, but they just assist us,” says Wong. “My husband and I execute all the orders ourselves. This is our bread and butter, so we really cannot share the secret with too many people.”
Their attempts at mass-producing the cakes have yielded less than satisfactory results. The couple realised that any sort of shortcut affects the taste of their cakes.
“We don’t want to compromise on the quality of the cakes just to be able to produce more. I’ve always believed that the taste is as important as the look of the cake,” says Yap. “Right now, we have both, and I’ll never compromise on that.”
8. From runny cheese to a rack of ribs, the world's most hyper real cakes will make you double take
From cooked crab to ribs to a newspaper and Starbucks cup, the bakes by Debbie Goard of bakery Debbie Does Cakes' look like anything but cake.
Goard only accepts orders for her 'sculptures' and bans any traditional round, square or tiered cakes of any kind. (She also strictly forbids cupcakes).
Instead she hand-carves icing and sponge into well-known dishes and objects.
Her works of edible art, which starts at $200 (£124), are available in a variety of flavours: vanilla, devils food and red velvet for the sponge and salted caramel, vanilla buttercream, chocolate, mocha, peanut butter, raspberry jam, cream cheese and ganache for the filling.
"I accidentally got into cakes," says Gourd on her website. "No, not in a pratfall, covered in buttercream kind of way, but in a confluence of events kind of way."
"For as long as I can recall, I've always been artistic. I'd draw on whatever was handy, even paper towels...Naturally, after years of honing my napkin art skills, I had hoped to parlay that into a career."
During her job as basic deli/ bakery clerk, Gourd's boss approached her and asked if she would like to take over from the retiring cake decorator, knowing she was talented. "I had only made one cake in my life prior to this, a Victorian house cake in grade 5...I was willing to learn, though. After a week of “observing” , I made my first cake which was then sold, technically making me an instant “professional”. I am eternally grateful that I didn't have a camera at that time," she said.
9. Hyperrealistic Cakes From Shoes To Gourmet Food
10. Yum: Realistic Madagascar Giant Hissing Cockroach Cake
Keep going for a timelapse of the cake being made.
11. Another piece of birthday ssssssn-ake? Mum creates scarily lifelike python cake for six-year-old daughter's party
When it comes to replica reptile cakes, they don’t get much more realisssssstic than this.
Mum Francesca Pitcher created such a lifelike snake cake for her six-year-old daughter’s birthday party, it left "freaked out" guests in hyssssssterics.
The 37-year-old fashioned the coiled-up Burmese python cake at the request of her daughter Claudia who wanted a ‘spooky’ themed birthday party following a trip to the zoo.
Francesca, who is in fact afraid of snakes, spent three days creating the realistic reptile after studying images of the yellow coloured snake online.
She baked six sponge cakes before carving and sculpting them into the slinky appearance of the python - one of the most lethal non-venomous snakes in the world.
Dedicated Francesca then spent a painstaking 12 hours decorating the bizarre birthday cake until it resembled a convincing Amelanistic Burmese python.
She used a white chocolate fondant and applied a special dye to make the skin and replicate the distinctive markings of the dangerous snake.
Despite its realistic appearance, Claudia and her 26 friends loved the cake and fought over who was going to eat the head.
But Francesca, who is a professional cake maker, admitted some of their parents were left '”freaked out” by the additional party guest.
The mum-of-two from Maidstone, in Kent, said: "I made the cake for my daughter's sixth birthday party.
"We had recently been to the zoo and I asked her what cake she wanted for her birthday, and suggested a snake, which I immediately regretted because I have a real phobia of them.
"But Claudia said she wanted it to scare her friends as it was going to be a spooky themed party.
"At first I couldn't even look at the images of them online but as I kept researching them I realised they weren't so bad and had quite beautiful patterns.
"Once I had got over my phobia I just cracked on with it, although before I put the skin on it looked really creepy.
"After I made him I had to keep him in a box and lock him away in a room, I just couldn't look at him.
"The children were fascinated by the cake and weren't scared at all, but their parents gave it a wide berth when they arrived and some of them were quite freaked out by it.
"But then they started taking pictures. I think some loved it and some hated it.
"Everyone has told me just how real it looks."
Francesca, who runs her business North Star Cakes from her home, lives with husband Richard, two-year-old son Dylan and Claudia.
12. Incr-edible artworks that look like burgers, dogs and designer bags... but are actually made of CAKE
From a roast turkey to a prime beefburger and a moreish Belgian bun, this is a feast that no one could fail to enjoy. Provided you like cake, of course.
Every single part of the strikingly realistic-looking array is made from sponge cake, from the turkey's tomato garnish to the glass of Coca-Cola next to the burger.
The amazing gateaux were created by Beverly Hills patissier, Rosebud Cakes, which, along with food, also makes cakes in the shape of guitars, dogs and designer bags among others.
Katz said: 'People are surprised at how realistic they look. We did a turkey cake for Thanksgiving once and someone pulled the leg off because they thought it was the actual turkey.
"Before I start making them I meet up with the customer to see what their needs are and volley a few ideas back and forth.
'I try to do something special for them to make them laugh or so that they are deeply touched and make it as personable as possible.'
Katz, who, along with her husband, has been decorating cakes for more than 30 years also revealed that the secret of her success is making sure each piece is as individually interesting as possible.
'I draw a sketch - and we decide the size, colour scheme, flavours and which bits will be edible. I just start with a square or circle base and go from there.
'I always try to do something fresh and give people more than just an object.'
Making the cakes can be a time-consuming business, and getting it right can take as much as three days per cake.
'It usually takes a day to make a complete cake,' she says. 'But some projects have taken three days. I have a team of about four people who perform specific roles in the construction.
'The hardest cake I worked on was one I did recently - a Darth Vader and Storm Trooper. That took three days to make and getting it right was really tough.'
Not surprisingly, Katz's edible art doesn't come cheap, with cakes priced between $300 (£200) and $10,000 (£6,650) depending on how intricate the order is.
Interestingly, Katz's busiest time of year isn't the wedding season, but Halloween. 'Halloween is my favourite time, it's so much fun. I always have fun doing those cakes,' she reveals.
'It's stressful because you have a lot to put out in a short amount of time. You always wonder whether the cake will make it to the party of event. But I have a passion for it, so very day I get up and I'm glad I have this job and make people happy.
'I found my calling - it's so creative and unique.'