It's been one of my cake decorating ambitions to make a
bird cage cake...and now I have! Last Sunday I attended a course at
The Cake Parlour in Wimbledon Park (yes I know...another one...I think I'm addicted to courses!). The Cake Parlour is owned and run by Zoe Clark who makes the most beautiful cakes, Zoe has also released a range of
cake decorating books.
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.
All the bars were rolled by hand and stuck on, as were the swirls at the bottom. To create the bird an outline of
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.
The pink flowers are
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.
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.
