Instructions
Start by baking a two-layer 6-inch cake of your choice. Ensure it is cooled completely.
Crumb coat the cake with your preferred buttercream frosting to create a smooth base for decorating.
Roll out enough white fondant for the llama's face and ears. Using teardrop cutters, cut out two ears from the fondant and paint the inner parts with the dusty rose food color gel. Allow them to dry.
Using a sharp knife or fondant cutter, carefully cut out a piece of fondant in the shape of the llama's face. It doesn't need to be exact at this stage since the edges will be covered with buttercream later. Adhere the cut-out fondant onto the side of the cake where you want the llama's face.
Prepare white buttercream and fill three piping bags fitted with different tips (#1M, #32, and #21).
Pipe rosettes, stars, and swirls randomly all over the cake and around the llama's face. Use the #1M tip to pipe three rosettes near the forehead and sides of the face for added charm.
Gently place the fondant llama ears on top of the cake, followed by royal icing flowers for a pop of color. Use additional buttercream if needed to secure them in place.
Roll out black fondant and shape it into delicate eyelashes. Attach them to the llama's face using a small amount of water and a paintbrush.
Create a heart-shaped nose using the dusty rose food color gel and paint it to the llama's face.
Shape the llama's mouth using black fondant and attach it with water and a paintbrush.
Complete the cake by dusting it with jewel dust for a subtle shimmer that enhances its whimsical appeal.
Once your Floral Llama Cake is complete, display it proudly and prepare to delight your guests with both its visual charm and delicious taste.
