Cake Decoration – Swan Water Lily Cake

Mould the fondant into the shape of the swan’s neck, and body. To make the feathers: roll the fondant into ⅛ thick and use a leaf shape cutter to get the wings. Then, cut the wing into 4 strips and use a sharp tool to get a feather effect. Assemble the 4 feather strips together with edible fruit pectin and add another wing fondant on top. Repeat this for the other wing.

Mould the colored fondant into the shape of the swan’s head. Pinch it at the end to make the beak. Add black sesame seeds on both sides as the eyes.

Roll out pink tinted fondant 1/16 in. thick. Use cut-outs to cut 17 petals of each lotus blossom. Use a sharp tool to get a lotus petal effect.

Roll out green tinted fondant 1/16 in. thick. Use cut-outs to cut 4 bases of leaves.

Assemble the lily petals together and place it on top of the leaves base.

Roll out brown tinted fondant 1/8 in. thick. Use cut-outs and assemble them to get a small mountain look.

Get a 13” x 9” x 5” cake embryo. Decorate the sides and top with cream. Use a piping bag, squeeze the blueberry jam and green apple jam to get a lake look as shown in the tutorial.

Place the sugar swans, lily blossom, and mountain on top of the cake base over the lake for decoration.