![\"birdie](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/birdie-cake-908x1024.jpg\" "\\"birdie")
<\/p>\n<\/p>\n
fondant and gel colours
\ndowels
\ncake boards
\ningredients for ganache, simple syrup and cakes (recipes are further down in this post)
\ncake tins – can be hired
\nlazy susan or a cake decorators turn table
\nlong serrated knife to cut cake layers
\npalette knife to spread ganache
\nrolling pin
\nfondant smoother – essential piece of equipment should be at cake decorating shops
\nicing sugar \/ cornflour to put on bench when rolling fondant
\ncake pop sticks for the birdies legs<\/p>\n
TIMELINE<\/strong> * Make fondant decorations (you can add xanthum gum to fondant to help it set hard when making decorations if you are doing it at the last minute). \u00a0I used cake pop sticks for the birdies legs, note how they are much longer than needed so that they can push into the cake. \u00a0If you are new to fondant read fondant basics<\/a>. Early The Day before:<\/strong> The Evening Before<\/strong> Tip to get your ganache sides straight try using a clean right angled ruler. \u00a0Place one side flat on the lazy susan and the other against the side of the cake board and spin the lazy susan around.<\/p>\n Loosely drape in glad wrap and leave on the bench overnight or at least for an hour to firm up. If you put it in the fridge it will firm up faster but when you cover it in fondant it will sweat making it harder to smooth.<\/p>\n Late the night before or on the morning of the party<\/strong><\/p>\n Cover both cakes in fondant and smooth. \u00a0Now this is usually relatively simple but I was using a different brand of fondant to normal and really struggled to get it from bench to cake without it tearing. If you have never used fondant before – see this post for a review of 8 types of fondant.<\/a><\/p>\n Once the base layer is covered insert 5 dowels into the cake and mark where they are at the top of the cake. \u00a0Remove and cut them all to the shortest length (this ensures your second tier is straight). \u00a0Reinsert into the cake.<\/p>\n White chocolate ganache recipe: <\/strong> Heat cream to boiling and then pour over the chocolate. \u00a0Leave to sit for a minute and then stir. \u00a0If the chocolate is not completely melted you can microwave for 10 second bursts until it is smooth. \u00a0Set aside to cool completely. \u00a0Just before using beat using electric mixers. \u00a0Once whipped this makes 9 cups of frosting.<\/p>\n Raspberry Ganache Recipe<\/strong><\/p>\n
\nUp to three weeks ahead<\/strong>:
\n* Buy fondant<\/p>\n
\n![\"birdie](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/birdie-fondant-808x1024.jpg\" "\\"birdie")
<\/p>\n
\nmake ganache to cover the cake (scroll down for recipes)
\nmake fillings for between layers
\nmake simple syrup (scroll down for recipes)
\nmake the cakes (scroll down for recipes)<\/p>\n![\"first](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/IMG_4363-300x224.jpg\" "\\"cover")
Cut your cakes into equal layers. \u00a0Place your on cake boards, lightly squirt with simple syrup (you will not need all of it, store the rest for later). \u00a0The simple syrup helps keep the cake really moist. \u00a0Fill between the layers and cover cakes with ganache.<\/p>\n![\"tiered](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/IMG_4365-224x300.jpg\" "\\"cakes")
<\/p>\n![\"first](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/lshaped-ruler-271x300.jpg\" "\\"right")
<\/p>\n![\"tiered](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/tiered-cake-dowels-300x150.jpg\" "\\"insert")
![\"tiered](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/dowels-300x211.jpg\" "\\"dowels")
Place the second layer on top of the first using the clean palette knife to help you.<\/p>\n![\"fist](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/add-layer-300x184.jpg\" "\\"add")
Around the base of each layer you may like to add some contrasting fondant – either a long strip as is shown here on the base layer or a long rolled piece as used on the top layer. \u00a0Alternatively you could use a ribbon. \u00a0This hides any imperfections in the fondant around the base of your cake.<\/p>\n![\"birdie](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/edging-300x229.jpg\" "\\"add")
Then add the rest of your decorations and you are done.<\/p>\n![\"birdie](\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2012\/07\/IMG_4389-224x300.jpg\" "\\"birdie")
<\/p>\n
\n1125g (39.68 ounces) white chocolate chopped
\n375g (13.23 ounces) or 1 1\/2 cups cream<\/a> (35% fat)<\/p>\n