The foundation of this tall, slender cake is five layers of cake, each 6 inches in diameter. Use the master cake recipe, in your choice of flavors, and make sure to wrap the first 4 pans with the wet towel strips in order to lessen the chance of doming. The fifth, which will be our "dome" we want to let rise.

Bake, wrap and freeze each of the cakes as discussed in our earlier blog.

Prepare your buttercream frosting.  

Before you lay the first layer on your cake plate, spread a layer of frosting on the plate to adhere the cake. Lay the first layer down, and frost. Repeat with the next layer. Use 3-4 heavy straws or wooden dowels cut to the height of your first two layers and insert them into the cakes for support. This is crucial. 

Before you build your cake any higher, lay a cake board cut the same diameter of your cakes onto the existing layers and then lay and frost the third and fourth layers. Use the same straw or dowel rod method to support the top two layers, and top with another cake board.

With the rounded dome up, place the final cake on the top. Frost the dome, and down and around the cake to give it a smooth finish.

You can choose to start your decorating here, or continue on to cover the cake with fondant.

The birdcage cake is five layers tall, with buttercream frosting covered with vanilla fondant and fondant flowers and butterflies.

We wanted to make this unique cake for Momma Juliette, because she is the standard in ladylike behavior and we wanted this to reflect that quality.

We very (very) seldom buy fondant. Not many people care for the taste of the store bought kind, so we just make our own. It is like playdo for grownups, after all. :) And with the cost of purchased fondant running you about $9 per pound, it is much cheaper to make your own. This batch cost us $3.65.  However, for this cake, we did buy the black fondant. It is difficult to get  your fondant to a true black without a heavy compromise on the flavor. For the white fondant and the flowers, we made our own:

Marshmallow Fondant:

10 ounce bag of mini marshmallows
1 Tablespoon water
1/2 tsp. salt
1 tsp. lemon juice
1 1/2 tsp. light corn syrup
1 tsp. clear vanilla
1/2 tsp. lemon extract
2 pound bag of powdered sugar 
vegetable shortening

In a large microwaveable bowl, combine the marshmallows with the salt and water. Melt in 30 second increments, stirring between each, until completely smooth, no lumps left.

Stir in the lemon juice, corn syrup, vanilla, lemon extract and most of the powdered sugar.

Grease your hands and counter surface with the shortening. Scrape the marshmallow mix onto the counter and sprinkle the rest of the sugar onto it. Now, just like kneading bread, you will work the sugar into the marshmallow mix. Keep just enough shortening on your hands to prevent it from sticking to you, but go light on it because it can degrade the integrity of the finished fondant. Keep kneading the mass until it is very smooth and pliable.

Wrap tightly in plastic wrap and leave on counter to "cure" for a few hours or use right away. Your fondant will store in the refrigerator if tightly wrapped but you will discover that fresher fondant is much easier to work with.

When you are ready to start creating with your fondant, spread either corn starch or powdered sugar on the surface you will be using to roll out the fondant. You can also use two pieces of parchment paper and roll the fondant out between them.

For the flowers and butterflies, we use cutters that we purchased from Country Kitchen Sweetarts. Roll out a thin layer (1/8th inch) of fondant and press the cutter into it. You can also purchase a blossom cutter set that cuts the flower shape out with the cutter, then you lay the cut flower on a veiner and press down with the cutter to create lifelike designs on the blossom. Create enough of these so that you will not run short when applying them, around 15-20. 

For the butterflies, you will want to roll out a small amount of fondant to about 1/8th to 1/16th inch thick. Lay it on the butterfly lace silicone mold and gently press it into all the nooks and crannies. Top it will the second piece of the mold to give it a 3d effect. Use a small amount of pressure on the mold to make sure you get all of the shapes into the fondant. Use either a toothpick or fondant stick to work the excess fondant from around the edges of the mold to give it a nice, clean look. You can also use the same tool after you remove the fondant from the mold to remove bits and pieces of the fondant where you want more detailing. Let the blossoms and butterflies dry, while you prepare a small portion of royal icing to create the centers of the flowers.

Royal icing sounds intimidating but it really is very simple and this recipe only costs about $.24.

Royal Icing Recipe
1/2 cup powdered sugar
1 1/2 tsp. cornstarch
1 tsp. lemon juice
2-3 tsp. water
colored sugar crystals


Combine your powdered sugar with the cornstarch, then add the lemon juice. Mix very well; it will appear somewhat dry. Add in the water, 1 tsp. at a time until it is the right consistency. For this recipe, you want it to be somewhat runny. You can either put it in a piping bag with a #2 tip, or you can just use a toothpick to place a drop of royal icing in the center of each flower. Drop the flower blossom into some colored sugar crystals and set aside to dry.

Earlier today we posted on the Master Cake recipe, and the pans to assemble to make this very frilly, very feminine cake. Now, we will discuss where to go from there.

You have your master mix created, and now you need to know how many individual mixes to make. The master mix recipe makes what is the equivalent of three box mixes. You will need one mix for the belly, and two for the foundation/dress top.

Preheat your oven to 325*. Start with the foundation. You have the mix divided up into three separate bags. Mix together the ingredients from two of these, grease your 9x13" and two small oven safe bowls. Put 1/2-3/4 cup of batter in each small bowl, and pour the rest into the 9x13". Wrap the 9x13" with wet towel strips and set the small bowls onto a cookie sheet. Bake for 25 minutes, then start checking for doneness. The 9x13" may take up to 40 minutes or so total. Allow to cool in pan for 10 minutes then turn out onto cooling rack.

Mix together one cake mix worth for the belly. Grease the pan or bowl that you will be using and pour batter in. Place the pan or bowl into another slightly larger to help reduce the doming of the finished cake. Bake for 45-50 minutes or until it tests done. Once done, cool for 10 minutes in pan then turn out onto cooling rack.

After your cakes have cooled slightly, carefully wrap in cling wrap and place in freezer. Allow them to freeze several hours to overnight.

While your cakes are cooling their heels, it is time to mix up the frosting. We like to use buttercream, because it is so versatile. You will need enough to cover all four of your cakes.

Vanilla Buttercream Recipe

6 cups powdered sugar
2 cups softened butter

2 tsps. vanilla
4-8 Tablespoons heavy cream

Beat butter with mixer until creamy; add powdered sugar and beat on medium for 3 minutes. Add the vanilla and cream, beat until fluffy. Add more cream as needed to reach desired consistency.

Take  your frozen cakes out of the freezer, position the belly and top onto foundation. Cut out slight half circles between belly and dress top on foundation. Position the top of the dress cakes and cut a small slice from inside of both so that they fit together more naturally. Remove the cakes from foundation and starting with 9x13" give it a nice crumb coat with the buttercream. Don't overly fret if you can't get it smooth or crumb-free because this layer won't show.

After you frost all four cakes, place the top three back onto the foundation 9x13". Set aside while you make the crusting buttercream.

Crusting Buttercream or Faux Fondant Recipe

1 1/2 cups vegetable shortening

1 cup flour minus 2 Tablespoons

2 Tablespoons corn starch

2 pounds or 8 cups powdered sugar

1/4 to 1/3 cup hot water

2 tsp. vanilla

frosting color gel

large frosting bag and flat tip

small frosting bag and star tip

Cream together shortening, flour and cornstarch. Stir in vanilla, and mix in sugar and hot water. Mix on low, adding more hot water as needed to make it frosting consistency.

Remove 2 cups of frosting and place in smaller bowl. Add frosting color gel to reach darkest color that you want.


Using a tall, narrow glass, assemble the frosting tip to bag and then position the bag into the glass with the opening of the bag pulled out and over the top of the glass.

Put one cup of darkest frosting into frosting bag. Set aside.

Take one cup of the white frosting and mix with colored frosting in bowl. Put one cup of this slightly lighter mix into frosting bag. Set aside.

Continue adding white frosting to the colored frosting in progressive stages to make your frosting get lighter and lighter in color as you finish off the frosting bag. Make sure you save one cup of white frosting for the top of the dress. Close top of bag and prepare to frost your belly bump cake.

Starting past the bottom edge of the 9x13" begin creating your ruffle by moving the flat tip of the frosting bag up and down. Continue doing this all the way across bottom of cake. Repeat layers, always "attaching" the newest ruffle just above the previous one, until you cover the belly. Stop at the flat area between the belly and dress top. Drag the frosting tip across to create a "belt." Set frosting bag aside.

Using a smaller bag with star tip attachment and filled with remaining white frosting, create small stars in rows across each breast area and cover top edge of the foundation cake as well.

Using large frosting bag, create two ruffles on the top edges of each breast to make the dress top.

Finish off your design with a gumpaste flower and royal icing or gumpaste pendant. Keepsake baby shoes are also made from gumpaste.