The most impressive part of this peacock cake, the feathers, are actually the easiest. Roll the fondant into thin sheets, and punch out concentric circles of different colors. I just used what I had on hand, a bunch of concentric circles from my tip collection.
Stack colors, and use a small dab of water to adhere. Press feather lines into the green layer with a fork or small knife.
Allow to dry on parchment. This will firm it up and allow it to hold it’s shape when forming the peacock tail. Use buttercream to adhere to cake during assembly. For this cake, I used a rice crispy base for the peacock body, but I’ve done other (faster) versions with a smaller body made entirely of fondant.
I covered this cake with fondant for a “cleaner” look. But if I were to do it again, I would just cover it in a nice swiss meringue buttercream for a tastier cake.
Originally posted on September 8, 2012