I made this cake for a tutorial in Cake Decoration and Sugarcraft magazine for their October issue and was so excited that they used it on the front cover .
The cake was almond sponge with Sugar and Crumbs black cherry buttercream and blackberry jam, ombred in coloured buttercream and covered in fresh brambles. I made the four brambles from flowerpaste and the bird from modelling chocolate .
Hope you like it 💕