{"id":24263,"date":"2015-05-11T12:07:29","date_gmt":"2015-05-11T16:07:29","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=24263"},"modified":"2018-04-18T13:46:42","modified_gmt":"2018-04-18T17:46:42","slug":"flamingo-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2015\/05\/flamingo-cake.html","title":{"rendered":"Flamingo Cake"},"content":{"rendered":"

Our contributor, Erica OBrien<\/a><\/strong>, is back for the next post in our Trending<\/em> series.\u00a0 Join Erica as she goes from inspiration on Pinterest to cake concept and then the final cake design.<\/p>\n

\"Flamingo<\/p>\n

I love designing cakes, but I especially love designing cakes within given parameters.\u00a0 Although I\u2019m very flattered when a client trusts my artistry enough to leave the design completely up to me, it\u2019s a bit daunting.\u00a0 The idea of being able to do anything<\/em> kind of overwhelms me.\u00a0 Instead, I work best when given some guidelines, some visual inspiration, and a look, mood, or feel to capture.\u00a0 That\u2019s exactly what happened with this cake.\u00a0 Carrie, the editor and founder of The Cake Blog, asked me to create a cake inspired by flamingos. And then it was on.<\/p>\n

\"Flamingo<\/p>\n

My grandparents, whom I was very close to, retired to Florida when I was nine years old.\u00a0 My sister and I visited them quite frequently, and SoFlo, as South Florida is now known, will always have a special place in my heart.\u00a0 For this flamingo cake, I wanted the colors to read fun and whimsy and old school Miami.\u00a0 I figured I\u2019d double up on the trends and incorporate a little watercolor with the flamingo.\u00a0 I found the stencil at a crafts store and thought it was perfect.\u00a0 I didn\u2019t want to do an opaque royal icing stencil though.\u00a0 Instead, I wanted it to be somewhat transparent with some slight variation in color.\u00a0 We experimented with different application techniques until we came upon one that worked: a sponge dipped in petal dust that had been generously diluted with vodka.<\/p>\n

\"Flamingo<\/p>\n

After stenciling all three tiers and allowing them to dry, we cut the flamingos\u2019 bodies out of pink gumpaste.\u00a0 The beaks and legs were cut out of orange gumpaste.\u00a0 We attached the flamingos to the cake using edible gum glue (a mixture of tylose and water).\u00a0 The flamingos appeared a little flat, so to give them a little bit of dimension we cut wings out of three shades of pink gumpaste and adhered them with the gum glue.\u00a0 The result is exactly what we were after, a celebration cake that doesn\u2019t take itself too seriously, is a little bit retro, and a lot of fun.<\/p>\n

\"Flamingo<\/p>\n

\"Flamingo<\/p>\n

VENDORS & CREDITS<\/strong>
\nCake : Erica OBrien Cake Design<\/a>
\nInspirational Pin #1: Frolicking Flamingo Print<\/a>
\nInspirational Pin #2: Flamingo Cake Topper<\/a><\/p>\n

\n

 <\/p>\n

YOU MAY ALSO ENJOY:<\/strong>
\nMy Golden Pineapple Cake<\/a>
\nMy Marquee Letters Cake<\/a>
\nMy Pastel Geometric Cake<\/a>
\nMy Chalkboard & Paper Flowers Cake<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Our contributor, Erica OBrien, is back for the next post in our Trending series. Join Erica as she goes from inspiration on Pinterest to cake concept and then the final cake design…. I love designing cakes, but I especially love designing cakes within given parameters. Although I\u2019m very flattered when a client trusts my artistry enough to leave the design completely up to me, it\u2019s a bit daunting. The idea of being able to do anything kind of overwhelms me. Instead, I work best when given some guidelines, some visual inspiration, and a look, mood, or feel to capture. That\u2019s exactly what happened with this cake.<\/p>\n","protected":false},"author":12,"featured_media":24307,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,114,251],"tags":[],"class_list":{"0":"post-24263","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-cake-trends","9":"category-erica-obrien","10":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/24263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=24263"}],"version-history":[{"count":7,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/24263\/revisions"}],"predecessor-version":[{"id":24312,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/24263\/revisions\/24312"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/24307"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=24263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=24263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=24263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}