With the theme of little birdies, the client wanted to incorporate some of the many elements from the table decor into the cake. I wanted the cake to look girly and cute yet vibrant and thus chose to make the tiers yellow. The flowers and leaves were made in tones of pink and green to help add contrast into the colour scheme. My favourite part- watching the dome shaped cake turn into a bird cage as the details were slowly added to it.

The Cake: Bottom tier: Caramel butter cake layered with salted butter caramel Swiss butter cream and iced with Belgian white chocolate ganache. Top tier: triple chocolate mud layered with French vanilla Swiss butter cream and iced with Belgian dark chocolate ganache.