Instructions
Sculpting the Woodland Creatures:
Form body parts separately. Glue with piping gel.
Use small arc modeling tools for texture and details on fondant.
Utilize round plunger cutters for eyes, wings, and bird details.
Glue fondant pieces together with piping gel.
Dot eyes with a black food color pen for detail.
Preparing and Covering Tiered Cakes:
Prepare 2 cake tiers covered in fondant.
Using Onlays:
Lightly dust molds with cornstarch.
Roll fondant to 1/16 thickness and place over molds.
Press fondant into molds with a fondant smoother.
Apply edible glue to the back of the fondant using 3 parts corn syrup to 1 part water.
Remove inner pieces with 2-1 tool.
Place the mold on the side of the cake, use fondant smoother for seamless attachment.
Gently peel mold from the cake leaving behind the patterned fondant. Use 2-1 tool to help separate fondant from mold.
Repeat all around till the entire cake is covered.
Paint inset chevron with sterling pearl luster dust mixed with grain alcohol.
Repeat on the second tier using the Daisy Chain Onlay using blue fondant.
Stacking Tiers:
Stack tiers securely once onlays are applied.
Creating Plaque and Lettering:
Color fondant mint green and cut out a plaque using Isabella Frame. Attach to the side of the cake.
Use an Alphabet cutter set to cut out letters and attach to plaque with piping gel.
Decorating with Royal Icing:
Prepare mint green royal icing with tip #3 for piping (writing consistency is a 15-25 second royal icing).
Pipe a trim around the plaque with royal icing and let dry.
Assembly:
Attach the bird and sculpted woodland scene onto the cake to complete the design.
