Vintage Birdcage Cake
Calories: 298kcal
Adjust Servings Here: 20 servings
Description
A birdcage cake makes a fun cake for a vintage celebration such as a 50th or 60th milestone. This vintage birdcage cake tutorial shares how to make this cake simple, easy and effortlessly with detailed instructions, the recipes as well as a video tutorial from start to finish. Use my tips to ensure you have a perfect flawless cake whether you have a beginner or advanced cake decorating skill level.
Ingredients
- 2 7-inch Moist Strawberry Cake round cakes
- 1 7-inch Vanilla Cream Cake dome cake
- 1 kg Marshmallow Fondant
- 500 grams Velvet American Buttercream Frosting
Instructions
Prepare cake
- Bake cakes cool completely.
- Torte and stack three cake layers on one cake board using frosting of your choice. Use a leveler to make sure the cake is leveled.
- Do the same with the dome - on its own cake board with frosting.
- Chill the cakes well the dowel and stack the dome on top.
- Measure and divide the cake
- Measure the height of the cake - mine was 10 inches tall
- Decide how much you need for the dome and how tall you want the cylinder to be
- I divided the height as 6 inches for the cylinder and 4 inches for the dome.
COVER THE CAKE WITH FONDANT
- Roll about 600 grams of fondant into a long strip measuring the height of the cake cylinder. (6 inches)
- Roll and unroll the fondant as shown in the video.
- Cut excess – by overlapping the fondant. The seams can be hidden in this cake so don’t worry too much
- Next, roll more 400 grams of fondant into a circle – cover the dome.
- Cut excess with a scissor first then use an exact-o blade or sharp knife to trim the top fondant flush with the edge of the bottom fondant.
- Smooth the whole cake again with a fondant ball or smoother.
MEASURE AND MARK THE CAKE
- Measure the circumference of the cake – then divide that into 5 (mine was 22 inches = 4.4 inch each)
- Mark the cake on the bottom circumference at every XXX (measure you got after dividin(4.4 for my cake)
- Then mark the cake on the top circumference –
- Draw a line from the bottom to the top at each mark. This will be where you place the rods
- AIRBRUSH THE CAKE
- Decide which two complimenting colors you want the cake to be in – I used turquoise and metallic blue
- Airbrush a light coating of the first color.
- Highlight the dividing lines with the second color.
- Add more shades as you go to create a vintage look.
DECORATE THE CAKE.
- Use a border mold or similar and cut the exact measurements you got above (4.4 for my cake)
- Make 10 of these and place them on the cake as shown in the video – using water to stick
- Use an extruder and ivory or similar color to extrude long ropes.
- You will need enough to make the first rods around the cake as shown in the video.
- Use the extruder again with the spaghetti disc to make the black bars. You want them thin and long
- These are delicate so work slowly and carefully. You need water to stick them to the cake but too much water will smear the airbrushed cake and leave black marks.
- So very carefully place them in place. Making sure you secure them because these can fall off when dried if they are not stuck to the cake.
- Use metallic dust with vodka to paint the gold elements on the cake.
- Lastly, make a door for the cage. I made this one freehand but, you can use any of your templates from online or fine cutters in your toolkit that helps cut the desired shape.
- Watch the video to make the bird free hand. You can also look for a bird silicon mold.
- Don’t forget to decorate the cake board – I kept mine simple with white fondant.
Nutrition Information
Calories: 298kcalCarbohydrates: 47gProtein: 1gFat: 13gSaturated Fat: 4gCholesterol: 1mgSodium: 138mgPotassium: 147mgFiber: 1gSugar: 43gVitamin A: 1IUCalcium: 6mgIron: 1mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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