Chameleon Cake Decorating and Baking Tutorial

Molly takes you through each stage of turning two round and a square cake into the body, which is clearly going to be a chameleon. Breaking each stage down, Molly describes in detail how to create the shape.

By adding a thick layer of ganache, Molly secures the chameleon’s structure and also gets to cover up any lumps and bumps created when carving. Patiently getting into all the nooks and crannies Molly achieves a smoothly covered cake ready to be covered with sugarpaste.

This is a big awkward shape, but watch how Molly covers then moulds the shape with ease. The worst thing to do is to worry or panic, just take your time. Another tip for any perfectionists is that the cake will be getting painted so little marks on the white here and there doesn’t really matter at this stage.

Using sugarpaste and a picture of a chameleon as a guide (see the Templates tab) Molly creates the front and back legs before adding the tail. We are not trying to be anatomically correct here, but just looking to get the shapes that would be recognisable as a chameleon.

Our chameleon is really starting to take shape now as Molly adds the eyes, some facial features and the distinctive spine. Each technique is very straightforward, but collectively gives a great effect.

Sometimes the simplest things give the best effect. That’s certainly the case when Molly just uses moulds, and a lot of patience, to create the amazing textured effect making this unquestionably a chameleon. 

This is where the magic really happens! Watch how Molly adds colours a bit at a time, then mixes colours to create this amazing finish.

Molly finishes this amazing, colourful chameleon design with a lovely glaze and adding an authentic board colouring.

Molly gives you some other ideas for the Chameleon cake.

Everything a pro needs to know about pricing and selling a cake like this.