Impossible to take a decent photo, my flamingo took 80 years in the face and looked like an old man. But while I was Snapping away I did not realise that the neck was sagging slowly. It’s only my second day on Snapchat, this is too good of an opportunity so I film all the making process of the cake. So I decided to get on with my flamingo cake. However, my Mars cake recipe uses a similar technique and I love it so much that I forbid myself to do too often ( need to think about that cellulite thingy…). I had never really used before because even if the texture is great, I don’t think the taste is particularly interesting. Then I thought about the Rice Krispies technique that many cake designers use to make 3D cakes. Sam simply uses fondant icing but it would never have been possible at such a large scale. As it almost doubled the size of the cake, I needed to find a solution to create proportionate neck and head for the flamingo. So I opted for a rum baba mould – yes, yes, that good old mould with a hole that we all have at home. The only thing is that Sam used a giant donut tin and I did not really have neither the time nor the intention to order one for this cake. But when Toya sent me the same pink flamingo saying that I had to make it, I thought she was so right and I realised how much a flamingo pool float cake was a good idea. At the time I had just thought it was a pretty cake.

It all started with a beautiful pink cake posted on Aww Sam‘s instagram ( that I had liked, like almost everything she does ( her account is just awesome!).

Giant flamingo pool float