Big Cakes: Eastern Fantasy

Name: Big Cakes: Eastern Fantasy
Yield: Serves 8-10
Ingredients: 1 artificial bird, secured on a cocktail stick; 70 cm 1.5 cm-wide burgundy velvet ribbon; 70 cm 2 cm-wide silver bejewelled ribbon; 1 × 20 cm Star Anise, Almond and Clementine Cake with syrup; 1 kg white sugarpaste; 1 pot Sugarflair Eucalyptus food colour paste; 1 pot Sugarflair Caramel/Ivory food colour paste; 50 g bag white royal icing; branch of artificial intertwined berries and hydrangea; 70 cm 5.5 cm-wide pale lilac organza ribbon; 1 pot Sugarflair Mint Green food colour paste; 3 tbsp apricot jam; icing sugar, to dust

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

This enchanting cake has a branch of fabric hydrangea and berries with a little bird sitting in the foliage. Layered organza, velvet and bejewelled ribbons hug the sides.

Ingredients

1 × 20 cm Star Anise, Almond and Clementine Cake with syrup

Cake
Baking
Vegetarian

Method

Colour the sugarpaste the day before, making a pale pistachio green with the 3 food colour pastes.

To cover the cake with sugarpaste, remove any star anise flowers from the top and turn it upside down on a clean work surface, so the flat base is uppermost. Warm the jam gently in a small pan, then push it through a sieve and brush it all over the c