Abi Burgess answered:
Thanks for your lovely comments, you are very kind! This cake was a Victoria sponge with Vanilla buttercream and the cage was made by making a flat random design with the melted sugar onto baking parchment (I measured the height & width first and marked this on the onto the paper so I knew it would be the right size for the cake) and then whilst it was still warm I moulded it around cake very carefully so as not to break the sugar. A great tip I learnt was to use a hairdryer on a warm setting to gently soften the cage if it started to become too brittle whilst shaping it, and this worked brilliantly. Thanks again for your kind words!