This cake started life as a 12 inch slab of vanilla sponge. In order to create the shape we cut out three 6 inch rounds from the slab. To create the rounded top, an upturned cake baked in a hemisphere tin was added. Each layer has buttercream and jam in between and the whole think was then crumb coated before being covered in sugar paste.royal icing was piped on acetate and was then flood filled, I'm sure you'll agree that the bird really brings it all together.
rolled roses and the white blossoms were made using a cutter. To give them a bit more depth they were then dusted with a pink colour. Finally, to tie everything in we piped small green leaves around the flowers.
I love the finished effect and as usual was very loathe to cut into it but in the end the lure of cake to eat won out! :-)
I really enjoyed my course at The Cake Parlour and if you've got a minute or two to spare, I'd definitely recommend checking out Zoe's cakes.