Bake cakes and allow them to cool to room temperature completely.
While the cakes are cooling, prepare icing.
Trim the domes (if any) so that tops are flat.
Then, place one cake on a serving dish and spread icing on top.
Then, place the other cake on top.
Ice the entire cake until smooth.
Roll out purple fondant and spread it over the iced cake. Smooth it out and cut off excess around the base with a pizza cutter. Keep aside.
Roll out purple fondant and cut out hearts using a heart shaped cookie cutter.
Use a knife to cut this heart in half.
Cut out the jagged ends with a knife and use the sides of the knife to smooth out the ends. These will be the feathers of your peacock.
Press the knife gently onto these feathers to create a pattern.
Use a knife to cut off the pointy ends of these feathers.
Now, mix some golden lustre dust with a few drops of vodka or clear vanilla extract.
Use a paintbrush to paint only the centers of these feathers.
Start painting in the center and then paint outwards.
Let these feathers dry.
Use a small oval cutter to cut out blue fondant ovals and stick them in the center of the feathers with a little water. You can use corn syrup or royal icing to stick them too.
Brush some water on top of the blue ovals and sprinkle some blue sanding sugar.
Once the sanding sugar sticks to the blue ovals, brush away all the excess sugar.
Use 50/50 (half gum paste- half fondant combination) to make the face and body of the peacock. There is no easy way to do this. You would have to mold it with your hands as if you are playing with play-doh. Next time, I am going to make the shape out of rice krispie treats and then cover it in fondant, which will be easier.
Stick two feathers on either sides to create wings.
Stick a cluster of golden stamens on top of the head.
Mold some white fondant into a beak and stick it in position.
Paint the beak golden.
Allow this body to dry completely. It took 2-3 days for me.
Now, stick the feathers on top of the fondant-covered cake with buttercream icing.
Place the cake on a large cake board.
Stick the body on the side of the cake with royal icing or melted chocolate.
Roll out a long purple “snake” and wrap it around the base of the cake to give it a nice, refined look.
Stick some golden edible pearls on the feathers and around the base of the cake.
Prepare some more golden paint and paint lightly along the sides of the cake as well as the body. This gives the entire cake a nice shine.
Stick some fondant daisies randomly on the cake board with royal icing or melted chocolate.