Bake a cake with Sue Duminy


Welcome to my first blog! I have so many hobbies and things that inspire me, and now I’m going to be sharing it with all the YOU readers out there! I hope you enjoy it.

Last month we attended so many birthday parties. My grandmother’s 81st, JP’s grandfather’s 70th, my mom’s 52nd and of course JP’s birthday on Sunday 14 April. It was the first time in five years he’d had a birthday at home with family and friends – and the first time we were together on his special day.

I’ve never been to a baking class and genned up on everything on the internet . . . all you need is patience and a little creativity.

Everyone thought I was going to bake a cricket-inspired cake but JP’s hobbies extend way beyond cricket. He’s mad about golf and music so I decided to bake him a “DJ’s decks” cake.

I decided on one vanilla layer and one chocolate layer with a caramel filling and butter cream icing.

The masterpiece . . .


Cut each cake layer level on top and sandwich them together with caramel, as in the picture above.

Cover the cake with icing of your choice (I used a butter cream icing). Check the cake is completely level with squared-off corners so the fondant covers it evenly.

I always put the cake in the fridge for a bit so the icing can harden slightly. The fondant is heavy and if the icing is too soft the fondant will take on its own shape on top of the cake.

Dust a working surface with cornflour and roll out the fondant to a thickness of 0,5 cm. It’s easier to work with the fondant if it’s a bit thicker. (I buy it ready-made.) You can buy white fondant and colour it yourself – I usually use gel colouring. Now cover the cake.

Carefully spread the fondant over the icing, ensuring it’s flat and the corners are squared off. Don’t worry about the cornflour on the fondant – that’s the last step . . .

As you can see I always print out a picture as a reference. Start decorating the cake with various colours of fondant. It’s nearly like playing with play dough! Remember, your “glue” is water or apricot jam. Using a small brush, stick the decorations down with a dab of water. I used a tumbler to cut out the circles.

And here’s the result! I always cover the cake platter with fondant – it looks smarter than one covered with foil. If you want the fondant to be firm and stand up like the earphones and microphone do, mix half a teaspoon CMC powder into it. (Work rapidly because it dries quickly and hardens.)

To give the fondant a glossy finish, brush it with a little water – this also removes the cornflour.

And if you’re wondering what “Koppe” is – it’s JP’s nickname!

Here’s a nifty discovery:

Cone cupcakes! They make a nice change to ordinary cupcakes.

Fill ice-cream cones with batter and bake them in the oven as usual.

Decorate with icing, a flake chocolate and cherry. Stunning!

To create the two-tone icing, fill one half of your icing bag with pink and the other with white icing, or any colour of your choice.

Or make multicoloured cupcakes.

Divide the batter into four parts (or however many colours you want for the cupcakes or cake). Colour with gel colouring and fill the cases.

Remember, just as you mix ingredients to bake a wonderful cake, life also consists of various ingredients. Baking powder and cake flour taste yuck on their own but mixed with butter, sugar and eggs in the right proportions they produce a mouthwatering cake. Problems, failures, joy, sadness and anger are all part and parcel of life, creating balance so you can appreciate the highs and deal with the lows.

I hope you’ve enjoyed my first blog!



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