Jeanne Winslow
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70
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Autumn Bird

Autumn Bird
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. 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.

70 Comments

Danijela Lilchickcupcakes commented about 10 years ago

So so soooooo gorgeous just like all your cakes …i adore your style

lilchick

Calli Creations commented about 10 years ago

Such a gorgeous design! ❤️

You must never limit your challenges, instead you must challenge your limits

Shannon Bond Cake Design commented about 10 years ago

Beautiful Jeanne – that little bird is so delicate! And I’m drooling over cinnamon cocoa ganache! :)

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Jeanne Winslow commented about 10 years ago

Thank you Tete Cakes Design, Cicco, Shannon and Cakemummy for your lovely comments :)

Shannon, so much of this little cake was experimenting. The cinnamon cocoa ganache is a keeper.