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. I was very pleased with how easy and versatile it is.
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. Thank you for looking.
You can learn more about ACP by visiting Amber at Top Tier Cakes for All Occasions.