Created by: mccoolll
Project

Peacock Wedding Cake

Do you sell this cake? No, just for fun Share a little about the materials, processes, and techniques used to create this cake I made the feathers using 4 pieces of gumpaste hand cut (Country kitchen mold for imprinting) and peonies (from class Classic Sugar Flowers: Peony, Anemone, Tulip) ahead of time at home in Indiana out of gumpaste (NL recipe). First time ever working with gumpaste, flowers, 5 tirers & modeling I had the buttercream (Marsha Winbeckler recipe) and marshmellow fondant made ahead also. I took my intire kitchen inventory to Missouri. Broke almost all peonies on the trip, but easily fixed them because the class included what to do when that happens!! I proceeded to bake the cakes, frost and fondant each tier at the bride's grandma's house. First tier 4" white with strawberry torted, 2nd tier 4" chocolate with chocolate, 3rd tier 4" red velvet with cramcheese and 2" rice krispie treat with buttercream, 4th tier carrot with creamcheese torted, 5th tier chocolate with buttercream torted. I modeled the peacock (Cake Topper Techniques: Fondant Animals) out of rice krispie treats covered in 1/2 fondant 1/2 gumpaste. I used Cake Stackers cake stand to stack my tiers. I took the stacked cakes to the reception hall. Broke a few feathers on my peacock traveling this time. I then added the feathers with royal iceing. Some last minute painting. The whole family got involved at the hall with last minute ideas and support. There are about 4 things I would've like to change! What are you most proud of? The peonies came out great and I just loved making them. They calm me. What advice would you give someone starting this project? Needs lots of time

You Can Make This

mccoolll made Peacock Wedding Cake with:

Classic Sugar Flowers: Peony, Anemone, Tulip

Online Class

Classic Sugar Flowers: Peony, Anemone, Tulip

with Nicholas Lodge

  • Buttercream
  • Fondant
  • Gum Paste

Project Description

Do you sell this cake? No, just for fun Share a little about the materials, processes, and techniques used to create this cake I made the feathers using 4 pieces of gumpaste hand cut (Country kitchen mold for imprinting) and peonies (from class Classic Sugar Flowers: Peony, Anemone, Tulip) ahead of time at home in Indiana out of gumpaste (NL recipe). First time ever working with gumpaste, flowers, 5 tirers & modeling I had the buttercream (Marsha Winbeckler recipe) and marshmellow fondant made ahead also. I took my intire kitchen inventory to Missouri. Broke almost all peonies on the trip, but easily fixed them because the class included what to do when that happens!! I proceeded to bake the cakes, frost and fondant each tier at the bride's grandma's house. First tier 4" white with strawberry torted, 2nd tier 4" chocolate with chocolate, 3rd tier 4" red velvet with cramcheese and 2" rice krispie treat with buttercream, 4th tier carrot with creamcheese torted, 5th tier chocolate with buttercream torted. I modeled the peacock (Cake Topper Techniques: Fondant Animals) out of rice krispie treats covered in 1/2 fondant 1/2 gumpaste. I used Cake Stackers cake stand to stack my tiers. I took the stacked cakes to the reception hall. Broke a few feathers on my peacock traveling this time. I then added the feathers with royal iceing. Some last minute painting. The whole family got involved at the hall with last minute ideas and support. There are about 4 things I would've like to change! What are you most proud of? The peonies came out great and I just loved making them. They calm me. What advice would you give someone starting this project? Needs lots of time

Q&A with mccoolll

bettycrocker18@msn.com asked:
awesome job!!!
mccoolll answered:
Thank You!!

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