It was quite an easy design choice of cake for restaurant supervisor Aye. She runs my Dad’d Thai restaurant in Hitchin (www.sukawatee.com), and eats A LOT of chilli!
I’d just bought a copy of Cupcake Heaven magazine which contains a chilli chocolate cupcake recipe, perfect! I used 1 x cupcake quantity per 30cm square tin, I used 2 square tins. Each layer was filly with chilli chocolate ganache.
After cutting the sponge into a thin block, I used a cut out chilli shape as my template. I then smoothed the sponge over with a layer of ganache, before covering with bright red fondant. Using an aerosol edible glaze by PME I lightly glazed the red fondant to give it a glossy chilli appearance.
To make the green top, I added an extra layer of fondant over the red and hand cut a zig-zag pattern to look like the leaves.