Make a birdcage wedding cake at home to save a little bit of money for the honeymoon and to show off your uniqueness as a couple. You can use butter cream icing and fondant decorations in any colour to coordinate with the wedding scheme and create birds and flowers from gum paste for added flair. Make your birdcage wedding cake up to four days in advance to avoid last minute decorating blunders.
- Skill level:
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Things you need
- 3 packages of cake mix
- 2 10-inch round cake pans
- 2 9-inch round cake pans
- 8-inch round oven-safe bowl
- Vegetable shortening
- Wire racks
- Butter cream icing
- 2 plastic or wooden dowels
- Icing spatula
- Icing smoother
- Gum paste birds
- Fondant adhesive
Prepare three packages of cake mix in one or two large mixing bowls according to the instructions on the package. Cover the inside of each cake pan and the round oven-safe bowl with vegetable shortening and a sprinkling of flour.
Fill each pan approximately two-thirds full with cake batter and pour the remaining batter into the oven-safe bowl. Bake the cakes according to the package instructions. Take the cakes out of the oven and transfer them onto wire racks after 15 to 20 minutes. Let cool for three to four hours.
Cut off the curved tops from the cakes baked in the cake pans. Do not cut off the top of the cake baked in the oven-safe bowl.
Place one of the 10-inch round cakes on a cake tray and spread a layer of butter cream icing on top. Place the other 10-inch round cake on top of the iced cake and spread a layer of icing on top. Place one of the 9-inch round cakes on top and spread a layer of icing over it. Place the remaining 9-inch cake on top and cover the top with icing.
Turn the dome-shaped cake baked in the oven-safe bowl upside down so that the dome is facing upward and place it on top of the stack of cakes. Insert long plastic dowels through the cakes to provide support.
Spread a thin layer of butter cream icing over the exposed areas of the cake. Do not worry about filling gaps, this is just a thin coating. Place the cake in the refrigerator for 30 minutes to let the icing firm.
Cover the cake in a thick layer of butter cream icing with an icing spatula. Fill in the gaps between the tiers with the icing so that the cake looks like one giant dome. Smooth the cake with an icing smoother.
Make long strips of fondant to create the birdcage. Roll out the fondant and cut ½-inch strips that are the height of the cake. You'll require 16 strips.
Place the end of one strip at the top centre of the cake and run it down one side. Do the same with the remaining strips to make the cage around the cake.
Cut a circle from a piece of fondant that measures ½-inch high by 2 ½ inches in diameter and make a ring-shaped handle from another piece of fondant.. Place the circle on the top of the cake, over the ends of the fondant birdcage strips and press the ring-shaped handle on top..
Apply a little bit of fondant adhesive to the back of the fondant or gum paste birds and press them gently against the cake.
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