Flamingo and Swan Cake

Instructions

1. Place the template onto a cutting board and cover it with a sheet of acetate.
2. Melt the chocolate in a heat proof bowl on top of a saucepan with a small layer of water in it, on medium heat. Heat each colour of chocolate separately until it has melted completely.
3. Use chocolate food colouring or food colouring powder to create the right colours.
4. Using a toothpick or a piping bag, trace and fill in the design with the right chocolate colours.
5. Refrigerate to set the chocolates.
6. Level each of the cakes.
7. Brush with simple syrup.
8. Attach the bottom cake layer to a cake board with cream cheese buttercream.
9. Pipe or spread cream cheese buttercream on top.
10. Add another layer of cake on top.
11. Repeat the last two steps, ending with a cake layer.
12. Crumb coat the entire cake.
13. Refrigerate for about 30 minutes, until set.
14. Combine some strawberry cream cheese buttercream with cream cheese buttercream, to create a pink midtone buttercream.
15. Pipe on buttercream, starting with the darkest pink at the bottom and ending with cream cheese buttercream on top.
16. Smooth out buttercream using a cake scraper.
17. Place chocolate flamingo and swan on top.