With a golden crumb, fondant shimmer, and sugar sparkle, this Indian Cake stands bright with colour, soft in texture, and light in sweetness, made for birthdays and cheerful gatherings.
When my youngest daughter turned 8, she asked for an Indian themed birthday party.
She wanted to wear the beautiful outfit her grandma had brought from India, and of course, her sister wanted one too.
I had already made Mehndi Cupcakes for the occasion, but this time I went all in with a colourful Indian Cake covered in fondant, decorated with lotus flowers, mehndi designs, and a little elephant standing proudly in the middle. The look on her face when she saw it was priceless!
Why This Cake Always Delights at Parties
- Uses everyday ingredients found in most kitchens, so you don’t need any hard-to-find products to make it.
- Keeps its smooth shape and texture even after sitting on the table for hours, perfect for long celebrations.
- Adapts easily to celebrations such as birthdays, festivals, or gatherings by changing colours or toppers.
Key Ingredients for Indian Cake
Yoghurt Cake Base
Light and moist with a gentle tang, the yoghurt gives the cake a soft crumb that stays stable under fondant. Its mild flavour pairs well with the sweetness of the decorations.
Coloured Fondant
A smooth, pliable sugar paste that locks in moisture and adds a clean finish. It has a soft texture and delicate sweetness that balances the sponge beneath.
Sugar Pearls and Edible Glitter
Simple accents that add sparkle and a light crunch. Their shimmer gives the Indian Cake its festive, decorative look.
Find the complete list with measurements in the recipe card below.
How to Make Indian Cake
Cake
Step 1: Bake 2 yoghurt cakes to begin with and freeze until ready to assemble.
Step 2: Colour all the fondant needed. Dip a toothpick into the gel colour, then rub it onto the piece of fondant to be tinted. Knead until the colour is evenly combined. Alternatively, use ready-coloured fondant.
Decorations
Step 1: Make the lotus flowers using a cookie cutter. Use a toothpick to add detail and make them look more realistic, then place a sugar pearl in the centre. Cut out the leaves with a cookie cutter, attach the flowers to the leaves using edible glue, and set aside to dry.
Step 2: Make the Indian flags by rolling 3 ropes of coloured fondant. Stick them together with edible glue and flatten with a fondant smoother. Create the Ashoka Chakra with a very thin rope of blue fondant and glue it to the flag. Insert a toothpick into one of the flags and set aside to dry.
Step 3: Cut out 8 rounds of pink fondant. They can be as thin or as thick as preferred; about biscuit thickness works well. Let them dry overnight before decorating.
Step 4: To make the mehndi patterns on the fondant rounds, use a small 1.5 tip and coloured royal icing. Decorate with golden pearls and edible glitter.
Step 5: Make the elephant using this YouTube tutorial on how to make a fondant elephant.
Assembling
Step 1: The day before the party, assemble the cake. Prepare icing for the crumb coating using a smooth, spreadable consistency. Take the 2 yoghurt cakes out of the freezer and level them while still frozen using a sharp serrated knife.
Step 2: Cover a cake board with green fondant and leave it to dry or harden. It’s best to do this the day before so the board is firm enough to support the cake without sinking.
Step 3: To crumb-coat the cake, spread a layer of icing on top of one cake and place the second cake on top. Choose the flattest surface for the top layer (usually the bottom of one of the cakes) to make decorating easier. Coat the entire cake with icing, starting from the top and moving down the sides.
Note: Use a cake spatula to smooth the surface as much as possible, then refrigerate until the icing hardens. This layer helps the fondant sit smoothly and prevents crumbs from showing through.
Step 4: Once the crumb coat is firm, spread icing in the centre of the cake board and place the cake on top.
Step 5: Roll out the orange fondant and cover the cake completely. Smooth with a fondant smoother and trim the excess. To hide any imperfections, roll out a thin rope of orange fondant and wrap it around the base of the cake.
Step 6: Attach the lotus flowers, mehndi rounds, and flags to the cake using edible glue.
Step 7: Set the elephant in the middle of the cake, securing the flag with the toothpick to complete the decoration.
Frequently Asked Questions
Yes. Bake the yoghurt cakes up to 3 days in advance and keep them wrapped at room temperature. For longer storage, freeze for up to 1 month and thaw before decorating.
Gel colours give vibrant shades without changing the fondant’s texture. Add a little at a time using a toothpick for better control and consistent tone.
Yes, ready-made fondant works well and saves time. Knead it briefly before rolling to restore elasticity and achieve a smooth, even surface.
You can if the filling is perishable. Keep the Indian Cake in a sealed box to avoid condensation and bring it back to room temperature before serving.
Extra Help from the Kitchen
Plan Ahead for Drying Time – Fondant decorations like flowers and flags need several hours to firm up, so make them a day or two before assembling the Indian Cake.
Use a Thin Rolling Pin – A smaller pin gives better control when rolling fondant for decorations, especially for detailed work like mehndi rounds or petals.
Keep Hands Lightly Dust-Free – Lightly dust your palms with icing sugar or cornflour to stop fondant sticking without leaving marks.
Check Cake Temperature Before Covering – Let the crumb-coated cake chill until firm but not cold; fondant can crack if placed over a very cold surface.
Variations and Twists
Use a Butter Cake Base – Replace the yoghurt sponge with a butter-based one for a richer taste and slightly denser crumb that holds intricate fondant work well.
Add a Ganache Layer – Spread a thin coating of white or dark chocolate ganache under the fondant for added flavour and structure, giving the cake a professional finish.
Swap Colours for a New Theme – Change the fondant shades to match different celebrations, such as pastels for spring or bold reds and golds for festive occasions.
Personalise with a Name Plaque – Cut fondant letters and arrange them on a small plaque or ribbon to create a simple custom design for birthdays or anniversaries.
Add a Jam or Fruit Layer – Spread a thin layer of apricot or mango jam between the cake layers before icing to give a fruity sweetness and a bright colour contrast.
Storage and Shelf Life
Store the decorated Indian-themed birthday cake in a cool, dry place away from direct sunlight for up to 3 days.
If the filling contains dairy or cream, keep it in an airtight container in the refrigerator for the same period and allow it to return to room temperature before serving to soften the texture. Avoid covering the cake with plastic wrap, as it can mark the fondant surface.
For longer storage, freeze undecorated yoghurt cakes (well wrapped) for up to 1 month, then thaw completely before icing and assembling.
Fun Character Cakes for Kids’ Parties
Indian Cake Recipe
With a golden crumb, fondant shimmer, and sugar sparkle, this Indian Cake stands bright with colour, soft in texture, and light in sweetness, made for birthdays and cheerful gatherings.
Ingredients
- 2 Yoghurt Cakes – baked in 1×23 cm – 9 inches and 2×10 cm – 4 inches round pans
- Coloured fondant
- Edible glue
- Sugar pearls
- Gel colours
- Edible glitter
- Icing for crumb coating
- Icing sugar or cornstarch
Instructions
Cake
-
Bake 2 yoghurt cakes to begin with and freeze until ready to assemble.
-
Colour all the fondant needed. Dip a toothpick into the gel colour, then rub it onto the piece of fondant to be tinted. Knead until the colour is evenly combined. Alternatively, use ready-coloured fondant.
Decorations
-
Make the lotus flowers using a cookie cutter. Use a toothpick to add detail and make them look more realistic, then place a sugar pearl in the centre. Cut out the leaves with a cookie cutter, attach the flowers to the leaves using edible glue, and set aside to dry.
-
Make the Indian flags by rolling 3 ropes of coloured fondant. Stick them together with edible glue and flatten with a fondant smoother. Create the Ashoka Chakra with a very thin rope of blue fondant and glue it to the flag. Insert a toothpick into one of the flags and set aside to dry.
-
Cut out 8 rounds of pink fondant. They can be as thin or as thick as preferred; about biscuit thickness works well. Let them dry overnight before decorating.
-
To make the mehndi patterns on the fondant rounds, use a small 1.5 tip and coloured royal icing. Decorate with golden pearls and edible glitter.
-
Make the elephant using this YouTube tutorial on how to make a fondant elephant.
Assembling
-
The day before the party, assemble the cake. Prepare icing for the crumb coating using a smooth, spreadable consistency. Take the 2 yoghurt cakes out of the freezer and level them while still frozen using a sharp serrated knife.
-
Cover a cake board with green fondant and leave it to dry or harden. It’s best to do this the day before so the board is firm enough to support the cake without sinking.
-
To crumb-coat the cake, spread a layer of icing on top of one cake and place the second cake on top. Choose the flattest surface for the top layer (usually the bottom of one of the cakes) to make decorating easier. Coat the entire cake with icing, starting from the top and moving down the sides.
Note: Use a cake spatula to smooth the surface as much as possible, then refrigerate until the icing hardens. This layer helps the fondant sit smoothly and prevents crumbs from showing through.
-
Once the crumb coat is firm, spread icing in the centre of the cake board and place the cake on top.
-
Roll out the orange fondant and cover the cake completely. Smooth with a fondant smoother and trim the excess. To hide any imperfections, roll out a thin rope of orange fondant and wrap it around the base of the cake.
-
Attach the lotus flowers, mehndi rounds, and flags to the cake using edible glue.
-
Set the elephant in the middle of the cake, securing the flag with the toothpick to complete the decoration.
Recipe Notes
The yoghurt cakes can be baked ahead and frozen until needed. The times listed here cover decorating and assembly only, not the initial baking.
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Girls look adorable and beautiful. The Cake is awesome. The Flag, Mehandi patterns and with the cute elephant, you nailed it.