Beak to Beak Cake
Ready-To-Use White Rolled Fondant (75 oz.)
Cake serves 13
In advance: Prepare base board. Tape 13 x 19 in. Cake Boards together and wrap with Fanci-Foil.
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.
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.
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.
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.
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more