LinsFood | by Azlin Bloor

In-Depth Recipes, Food Culture & Food Stories

MENUMENU
  • Home
  • Recipes
    • Recipe Categories
      • Amuse-Bouches, Canapés and Starters
      • Cookies
      • Desserts
      • Dips, Sauces and Gravy Recipes
      • Eggless Recipes (Desserts & Baking)
      • Birthday and Occasion Cakes and Cupcakes
      • Cheese (Types and Recipes)
      • Gluten Free
      • Healthy Recipes
      • Meat Recipes
      • Noodle Recipes from around the World
      • Rice Recipes from around the World
      • Salad Recipes
      • Soups and Stews from around the World
      • Seafood
      • Vegan
      • Vegetarian
    • Seasonal Recipes
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • What's in Season Now?
      • Autumn (Fall) Recipes
    • Festive Recipes
      • Chinese New Year Recipes
      • Valentine's Day Recipes
      • Nowruz Recipes (Persian New Year)
      • Easter Recipes
      • Ramadan Recipes from around the World
      • Eid Recipes from around the World
      • Thanksgiving Recipes
      • Christmas Recipes from around the World
    • Collections
      • Alcoholic Drinks
      • Alcohol Free Drinks
      • Breakfast & Brunch Recipes
      • Cake Decorating 101
      • Fine Dining
      • Gin Recipes
      • Pantry Recipes
      • The Chilli Pepper Page
      • Top 12 Chicken Recipes
  • World Cuisines
    • American
    • British Recipes
    • Burmese Recipes
    • Chinese Recipes
    • East and West African Recipes
    • Eastern and Central European Recipes
    • French Recipes
    • South Asian Recipes (India, Pakistan & Sri Lanka)
      • Kashmiri Recipes
    • Indonesian Recipes
    • Italian Recipes
      • Risotto Masterclass
    • Japanese Recipes
    • Korean Recipes
    • Latin American Recipes
    • Middle Eastern and North African Recipes
      • Persian Recipes
      • Tagine Masterclass
    • What is Singapore and Malaysian Food?
    • Spanish Recipes
    • Thai Recipes
    • Turkish Recipes
    • Vietnamese Recipes
  • Reference
    • Ingredients

      Ingredients
    • The Edible Garden

      The Edible Garden
    • What’s In Season?

      What's In Season?
    • Oven/Cooking Conversions

      Oven/Cooking Conversions
  • Travel
  • Media
  • About
    • About Me

      About Me
    • Online Cooking Courses

      How to cook noodles
    • My Cookbooks

      Singapore Recipes

Fascinator Cake – a Sophisticated Birthday Cake

Published 29/09/2014, updated 25/07/2019 4 Comments

Jump to Recipe·Print Recipe
fascinator cake

fascinator cake

Today, one of my daughters, Sapphire, turns 11 and this is her birthday cake, colour choice was completely hers, blue and purple being her 2 favourite shades. As everyone thought the cake decoration resembled a fascinator, going as far as calling it a hat cake (really?), we christened it Fascinator Cake!

fascinator cake
loops
fascinator cake
fascinator cake

It’s a very simply decorated birthday cake, just some coloured fondant, coloured wires, feathers and beads. Of course, the cake is filled with buttercream icing and jam. Now as we’ve covered all the basics of cake decorating in previous posts and pages, I’m just going to talk you through this decoration with the links to all the relevant pages on the Cake Decorating Page.

If you have any questions at all, please don’t hesitate to leave a comment below or just send me an email.

fascinator cake

Fascinator cake

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Fascinator Cake – a Sophisticated Birthday Cake


★★★★★

5 from 10 reviews

  • Yield: Serves 12 1x
Print Recipe
Pin Recipe

Description

Fascinator cake – as step by step tutorial n how to create this pretty cake, perfect for any birthday girl.


Scale

Ingredients

You will need

  • 1 x 20cm (8″) Madeira Cake
  • 1/2 portion Buttercream Icing
  • 125ml (1/2 cp) jam of your choice (raspberry/apricot,etc)
  • 500g (1.1 lb) light blue fondant icing (sugarpaste)
  • some pink food colouring (optional)

Materials:

  • some metallic wires, blue and purple here, 4 – 8mm
  • blue and purple feathers
  • some coloured beads (we used about 7-8)
  • some purple or blue dragées (those little balls)
  • tiny amount of edible glue
  • purple ribbon, enough for a 20cm (8″) cake

Instructions

Wires and beads

  1. Take one wire, whichever colour, and string the beads through and twist the wire together to form a loop. Cut off the excess end, leaving about 3″ to pierce the cake.
  2. Take 3 wires and form loops in increasing sizes, with the smallest being slightly bigger than the little beaded loop. See picture above to see what I mean. Again, trim ends as necessary.
  3. Take 6 wires, 3 of each colour, and twist them around a pencil, to get that twisty look, leaving about 3″ free at the end to be inserted into the cake. See finished cake.
  4. The other 6 wires will be inserted in at various heights, as they are. See finished cake.

Feathers

  1. Number of feathers are up to you, we’ve used 4 blue and 3 purple here. Trim the bottom end of the feathers slightly but pushing the actual feathery bit into the cake is not a problem.
  2. Fill the cake with the buttercream icing and jam.
  3. Please read Icing and Filling Cakes with Buttercream .

Fondant Icing

  1. Please read How to Cover a Cake with Fondant
  2. You can leave the icing pale blue, as is, or knead some tiny bit of pink colour right at the end, to create streaks, which we’ve done here.
  3. Cover the cake as following the step by step tutorial on the How to Cover a Cake with Fondant page.
  4. fascinator cake

Decorating the Cake

  1. We’ve placed the decorations off centre, to the front, making the cake have an obvious front and back. You can follow suit, or go for a centrepiece effect.
  2. Place the ribbon around the base of the cake, securing with a touch of edible glue or even a bobby pin pushed into the cake. Just remember to take it out before serving!
  3. Insert the beaded loop in first, followed by the other 3 loops in ascending order, see picture
  4. Insert the feathers all around
  5. Next come the straight wires. Place them all in the cake in a slight arc. Then using a pair of scissors, snip the tops off, giving them a graduated look.
  6. The twisters come next, inserted at various points to complete the look, see tall picture below
  7. Finally, glue a small number of the dragées around the cake just to “fill up” the empty look.

Did you make this recipe?

Tag @azlinbloor on Instagram and hashtag it #linsfood


Comments

  1. Anita Armstrong says

    23/08/2017 at 4:44 pm

    Oh my goodness! I have never seen a cooler cake than this. I am really loving your Cake Decorating 101, checking all the cakes out!

    Reply
    • Azlin Bloor says

      23/08/2017 at 5:36 pm

      Thank you so much, I really appreciate it!

      Reply
  2. Sarah, Maison Cupcake says

    26/04/2016 at 10:09 am

    I’ve always wanted to wear a fascinator! Looks really pretty. Thanks for joining in with #BAKEoftheWEEK !

    Reply
    • Azlin Bloor says

      26/04/2016 at 2:28 pm

      Thank you Sarah! Thanks for doing the link up!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




LinsFood | by Azlin Bloor

Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
Click here to read more about me!

Language

ArabicMalayFrenchSpanishHindiChinese (Simplified)ItalianRussianEnglishGerman

My Latest Posts!

  • oysters on a plate with chill marinadeThai Style Grilled Oysters (plus How to Shuck Oysters Video)
  • Marmalade Duck with Sichuan PeppercornsMarmalade Roast Duck with Sichuan Peppercorns (perfect Chinese New Year Recipe)
  • Vegan Mapo Tofu on white rice, in a bowlVegan Mapo Tofu (perfect Vegan Chinese New Year Recipe)
  • Kashmiri chilli powderWhat is Kashmiri Chilli? (Essential Ingredient in the South Asian Kitchen)
my foodgawker gallery
Tasty Query - recipes search engine
Foodies100 Index of UK Food Blogs
Foodies100

Cook with me on Udemy!

Cook With Me

LinsFood contains affiliate links. This means that we earn a commission off any purchases that you might make by clicking on some of the product links.

Contact Me     Privacy Policy     Cookie Policy
Copyright Azlin Bloor | LinsFood.com 2011-2021
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.