Bird Cage Cake by Paul Bradford

Skill Level: Beginner
Decorating Time: 6 Hours
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Pro Lesson

Bird Cage Cake – Pro Course


The Pro Lesson covers costs for ingredients, realistic creation times when selling the cake and also what to charge when selling the cake.



Bird Cage Cake


Learn to create this beautiful vintage ‘Bird Cage Cake’ with a striking simplicity yet distinct shape and design, this cake is guaranteed to add a touch of elegance to any Birthday or Wedding.


Lesson 1 - Icing the Cake

Bird Cage Cake – Lesson 1


Icing this shape isn’t one of the more tricky things that you will do in cake decorating. It takes a bit of confidence which usually comes with practice to master this technique, but once achieved it opens up a whole new range of designs with that WOW factor.


Lesson 2 - Making the Side Bands

Bird Cage Cake – Lesson 2


Paul talks you through making the decorative side bands using some impression trim cutters, you could also add to this using the stitching tool or some texture impression sheets.


Lesson 3 - Adding the Bars

Bird Cage Cake – Lesson 3


Lesson 3 covers the creation of the bird cage bars, Paul shows how to ensure each bar is equal thickness and how to attach the bars to give a great 3D effect to add depth to the cake.


Lesson 4 - Adding the Top Piece

Bird Cage Cake – Lesson 4


Adding the top piece to the cake really finishes off the design, the top section is first built up with some sugarpaste then Paul uses a Karen Davies Brooch mould to create the beautiful top piece and finishes off with a hanger hoop.


Other Ideas

Bird Cage Cake – Other Ideas


Other Ideas for the cake include colour changes and the possibility of a tiered cake version of the bird cage. Paul also mentions how nice the cake would look with fresh flowers, especially if being used as a wedding cake.


  • Small sharp knife
  • Palette knife
  • Serrated knife
  • Rolling pin
  • Side scraper
  • Smoothers
  • 9 Dowels
  • Pritt Stick
  • Trim cutter
  • 3×6″Round Chocolate cake
  • 2×6″Round card
  • 10″Round drum
  • 1.2kg ganache
  • 1.2kg Duck egg blue sugarpaste
  • 800g White flower paste
  • Edible pearls
  • Ribbon 15mm thick