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Sweet Birdie Cake

Idea gallery #1655
Sweet Birdie Cake
Ingredients and Supplies
6" and 8" two-layer cake
light pink rolled fondant
brown rolled fondant
light green rolled fondant
light blue rolled fondant
hot pink rolled fondant
small flower plunger cutter
mini accent cutter set
clay extruder
Fluttering Friends Cutie Cupcake Cutters Set
texture sheet
flower former
piping gel
sharp paring knife
black non-pareils
flexible poly blade
light pink buttercream or royal icing
  • alt images
Instructions
Roll light blue fondant very thin. Use bird cutter to cut fondant and lay aside to dry. Use pattern sheet to roll over fondant and cut bird wings using largest teardrop cutter from acccent set. Roll smallest feather texture sheet over fondant and cut smallest feathers. Use the same cutter to cut deeper into the feather leaving about 3/4" left. Use paring knife to cut edges of feather and pulling some of the fondant out. Gently move fondant feather to flower former and curl. Allow bird pieces to dry overnight til hardened.
Roll light pink fondant to desired thickness and cover both cakes. Prepare cakes for stacking and place on stand or board. Pipe small bead border around base of both cakes. Extrude brown fondant from clay extruder to make branches and apply to cakes using piping gel. Roll light green fondant thin and cut leaves; detail leaves using flexible poly blade. Attach to branches with piping gel. Roll hot pink fondant thin and use small plunger cutter to make flowers and apply to cake using piping gel.
Use piping gel to add feather, beak and eye to bird. Brush the back of bird with piping gel and attach to cake. Using icing, attach feathers behind the bird's tail.
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