Start by smooth frosting your cake with pastel yellow buttercream.
Next, prepare your pastry bags. You need one small bag with tip # 352 and 2 large pastry bags fitted with tips #866 & #856.
Place some white buttercream in a bowl, it can be added to any leftover pastel yellow buttercream used to frost the cake. Add and mix yellow food gel coloring until you have reached a bright yellow buttercream. Add to large piping bag fitted with tip #856.
Using the same bowl, add a small amount white buttercream. Add a few drops of leaf green and electric green food gel colors and mix until you reach a bright green. Add to the small piping bag fitted with tip#352.
Place some buttercream in a clean bowl and add deep pink and electric pink food gel color and mix until you reach a bright pink. Add this to piping bag fitted with tip #866.
Starting with the yellow buttercream, pipe rosettes randomly around the top of the cake, piping a few on the top edge.
Then pipe dollops of pink buttercream to fill in the gaps.
Finish the piping by adding green leaves to some of the rosettes.
To make the beak, knead some orange fondant and roll into a ball. Then, use a sucker stick or a knife and cut in half, making sure not to cut all the way through. Gradually elongate the top and bottom sections and form the whole shape into a triangle.
Find where you want to place the beak on the cake, then insert a suckerstick and press the beak into the sucker stick. Use a small amount of piping gel to attach the back of the beak to the cake. Then use a sucker stick or modeling tool to extend where the beak opens.
For the eyes, knead some black fondant and roll into a log, making sure both ends are tapered. Shape the fondant into a curvy line. Repeat steps for the second eye. Attach the fondant eyes to the cake with piping gel.
Finish cake with some white edible jewel dust.