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Beak to Beak Cake

Lovebird cakes baked in the smallest pan in our 3-Tier Paisley Pan take center stage on a fondant-covered board strewn with fondant hearts. Serve the kissing-birds confection at a Valentine’s Day celebration, wedding shower or bachelorette party.


Difficulty: Somewhat Easy


Step 1

In advance: Prepare base board. Tape 13 x 19 in. Cake Boards together and wrap with Fanci-Foil.

Step 2

Tint fondant: 20 oz. light rose, 20 oz. dark rose, 4 oz. red; reserve 30 oz. white. Roll out 1/8 in. thick as needed. Roll out 2 shades of rose. Cut 10 x 1 3/4 in. wide strips. Use Piping Gel to attach strips to board, starting with center light rose strip and alternating colors. Wrap outer edges over sides and trim with knife. Shape triangle fondant beaks, 3/4 x 1/2 in. wide, 3/16 in. thick; insert toothpick for support. Let dry.

Step 3

Bake and cool two 1-layer cakes. Position facing opposite directions on cut-to-fit cake boards. Prepare and cover with fondant. Position on prepared base board.

Step 4

Roll out red fondant. Cut hearts using largest (cut 1), smallest (cut 5) and 2nd smallest (cut 4) cutters from set. Attach using damp brush.

Step 5

Pipe tip 2 message. Insert beaks in cakes. Outline birds and pipe outline eyes, wings and feet using tip 3.

* Combine Red-Red with Christmas Red for red shown.