Make A Splash With This Flamingo Pool Float Cake
Have your summer, and eat it too.
Have your summer, and eat it too.
Put on your sunscreen, dust off your sunglasses, pool season is upon us! Roxstarbakes shows us how to make this festive flamingo float-topped cake, so you can bring summer to your kitchen. It’s time to hit the pool — check out how it’s made!
With a great buttercream recipe, you can do anything. Use this one from Roxstar Bakes to fill and frost the pool float cake.
Between two vanilla cakes, layer buttercream and pineapple curd. Pro tip: alternating between curd and buttercream stabilizes the next cake layer.
You can achieve these stripes with a frosting comb. First, Apply frosting with your first color. Second, go around the cake 3 times with the frosting comb. Third, Add the second color and scrape off excess frosting!
Pipe even dots around the border of the cake using your favorite tip.
Name a cuter fruit, we'll wait.
Top the border by adding green leaves to each pineapple.
To create the pool, mix corn syrup and your favorite blue and spread across the cake.
Next we need to add some floats to make it a party.
Use unfrosted donuts for the round flamingo bodies.
Cover each donut in pink fondant.
Sculpt the flamingo heads out of fondant, matching the colors to the ones you used on the donuts.
Using white and black candy melts, decorate the flamingo beaks.
Place your fondant-covered donuts on the cake where you'd like.
Use spaghetti to attach the flamingo heads and tails to the floats. Pro tip: you’ll want to make sure no one eats the spaghetti but they’re safer than skewers in your cake because they’re food safe!
Pink candy melts add some pizzazz to the flamingo floats.
Finish off the floats by sticking the candy melt wings onto the floats. It isn't a party without a cake, and with this masterpiece, you'll be the talk of the pool all summer long.