Birds of Paradise

Name: Birds of Paradise
Cuisine: British
Ingredients: 2-tier hexagonal cake covered with marzipan and caramel-ivory coloured sugar paste; 2-tier hexagonal cake covered with marzipan and caramel-ivory coloured sugar paste; 2-tier hexagonal cake covered with marzipan and caramel-ivory coloured sugar paste; 2-tier hexagonal cake covered with marzipan and caramel-ivory coloured sugar paste; baseboard 7.5 cm (3 in) larger than base tier, covered with sugar paste; royal icing (for fixing ribbon around cake tiers and baseboard); templates; tracing paper; 10 g (⅓ oz) cocoa butter; edible colour dusts; fresh flowers to dress

Preparation info

Difficulty
Easy

Appears in

Spectacular Cakes

By Mich Turner

Published 2005

About

I was inspired by the beautiful detail on a silk brisé fan for this design, which is full of Eastern promise and romance, befitting a special wedding or anniversary cake. I have chosen to paint with earth and spice tones of saffron, basil, ochre and burnt sienna and to dress the cake with fresh golden-shower orchids and gloriosa lilies.

Ingredients

You Will Need

2-tier hexagonal cake covered with marzipan and caramel-ivory coloured sugar paste
baseboard 7.5 cm (

Europe
United Kingdom
Vegan
Mediterranean
Cake

Method

Stack the cakes and position on the baseboard, following the instructions. Fix the ribbon around the base of each tier and around the baseboard, securing with royal icing at the back. Trace the birds of paradise designs separately onto tracing paper using a pen. Gently hold the template again