Peacock Cake & Cupcake Display Recipe

Peacock Cake & Cupcake Display Recipe

Part 1: Tiered Cake (Body of the Peacock)

Ingredients:

3 tiers of cake (e.g., 6″, 8″, 10″) – flavor of your choice (vanilla, chocolate, etc.)

Buttercream for crumb coating and filling

White fondant (for covering)

Teal and navy food coloring gel

Edible pearls or white fondant for crown

Instructions:

  1. Bake cakes and level each tier. Stack with buttercream filling.
  2. Crumb coat and chill.
  3. Cover with white fondant.
  4. Add teal ribbon and swirl designs using colored fondant or edible paint.
  5. Shape the peacock neck and head with modeling paste or fondant mixed with Tylose powder. Allow to dry and attach with dowels.
  6. Decorate with fondant feathers down the back and into the cupcake display.

Part 2: Cupcakes (Peacock Tail)

Ingredients:

Cupcakes (approx. 100+) – vanilla and chocolate mix

Buttercream frosting (white)

Fondant (blue, green, yellow, black)

Edible glue or water

Instructions:

  1. Bake cupcakes and cool.
  2. Pipe a flat swirl of white buttercream on each.
  3. Cut fondant feather shapes:

Large blue teardrop base

Smaller green, yellow, and black layers stacked to mimic an eye

  1. Assemble the fondant feathers and let them dry.
  2. Place one feather topper on each cupcake.

Assembly

  1. Place the tiered cake at the top of the table.
  2. Arrange the cupcakes in a layered pattern, fanning out to form the peacock tail.
  3. Overlap the feather shapes slightly to maintain the cohesive feather look.