Autumn Bird

This is a cake I made to experiment with Amber Adamson's Creamy Paint method. I used ACP to paint the cake and to color wafer paper for the bird feathers. The bird is made from 50/50 fondant and modeling chocolate. The branch is made from wire wrapped in foil and covered with modeling chocolate. These are both firsts for me. This spice cake is filled with brown sugar Swiss meringue buttercream and wrapped in cinnamon cocoa ganache. Time to have a slice and test out the new recipe.


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