This Rooster Birthday Cake was pretty simple. I made an 18X22 butter cake. I frosted it entirely with faux fondant using an icing tip, then let it crust. I then used a fondant smoother very gently to smooth it out and pressed it with a non-patterned paper towel to give a matt look.

I then free handed the tinted and thinned icing into the rooster. I used mostly leaf tips and basket weave tips along with regular parchment paper with a tip cut out for free flowing icing. The icing is flavored with both butter flavoring and almond flavoring. I used box mixes but enhanced them by using milk instead of water and a tablespoon of all whites and a box of vanilla instant pudding.