I baked the chocolate cake as a single layer in a 10 in square pan. Then, using an enlarged image of the red bird, I made a paper cut out of the shape and cut the cake out using a serrated knife. I also used parchment paper to trace the main features (beak, eyebrows, eyes and white “chin”.

I made the bird so the head feathers were slightly cut off the top, but used a small piece of the cake from a cut off corner to finish the top feathers. I froze the cake for about an hour so I could “dirty ice” it without too many crumbs since there were so many cut edges. I used icing to “glue” the remaining feather to the top of the cake.

I mixed my own red fondant because the pre-made red only comes in small packages and in a box with other colors I didn’t need. If you can buy it pre-made, do it! It took half a jar of the Wilton gel “no taste red” to make it a red I was happy with, and I would have preferred it a little deeper.

I used yellow fondant for the beak (because I had it on hand) and for the eyebrows, tail feathers, and chin/eye whites, I used Wilton’s new (fantastic) “sugar sheets”. I used my parchment paper cut-outs to free hand the shapes with a razor blade and stuck them in place with a little water. The beak I just rolled out in yellow fondant and cut out the same way.

To finish the Homemade Red Angry Bird Cake , I had a large tube of black sparkle gel icing, and I used that to trace around all the black edges to add definition!

I put the cake on a cardboard box I had on hand. I cut out regular printer paper in white, light & dark blue to make the background, then covered the box in plastic wrap so I could reuse it (This cake is for my nephew, my son is having the same one in just a couple weeks!). Super happy with how it turned out!