I was asked for a toucan cake, so I made a lemon flavoured cake, covered it in green butter cream and dripped some green glaze along the sides, to imitate a jungle foliage. The birds were made of fondant while the leaves were made of almond paste, and the perches were cinnamon sticks.
Because this was during the pandemic, we had to present the cake outdoors doing a snow storm, so I chose a special flower candle that rotates and plays music for a good while, and can withstand cold and snow.
