It's been over a year since my last fondant decorated cake! Seems hard to believe. I was glad to see that I hadn't forgotten how to do it though! :) Making the hummingbirds out of gumpaste was fairly challenging, especially the suspended one feeding from a flower!
The bottom tier was vanilla bean sour cream cake filled with raspberry cheesecake filling iced with white chocolate Swiss meringue buttercream and it was really good! The buttercream seemed smoother than normal somehow and the flavors all worked really well together.
The top tier was vanilla bean sour cream filled with cherry ganache and iced in white chocolate Swiss meringue buttercream. That was good too but not as good as the raspberry cheesecake filling in my opinion.
The outside of the cake is decorated with fondant branches, flowers, leaves and butterflies. I added a few painted details as well.
I was really happy with how this hummingbird turned out. Strangely enough, I have another cake in a few months that I need to make hummingbirds for so this was a practice run!
This blog will follow my adventures with cake, pastry and all things sweet!