Small edible chocolate birds complete the yellow dome of Bergamo’s polenta e osei cake.
Small edible chocolate birds complete the yellow dome of Bergamo’s polenta e osei cake.
These are edible figures with a recognizable bird shape, rather than chopped chocolate added to a cream. Their small bodies, heads and wings give the finished dome its characteristic decoration.
Finish the marzipan covering first. Spread the top with the measured jam and place the ready-made birds and citron as directed, then complete the cake’s final chilling.
The birds sit on the top of the yellow marzipan covering. In this cake they are paired with candied citron and a small patch of apricot jam.
Keep the birds’ measured allowance separate from the chocolate melted into the buttercream. A decorative figure is not an extra portion of the filling chocolate.
Ask a pastry supplier for small chocolate birds. Check the ingredients, allergens and edible status on the product. Choose figures that fit the top of the dome without crowding it.
Keep the decorations in their packaging, away from heat, following the maker’s directions. Handle gently when moving them onto the cake.
Use ready bird-shaped decorations for this finish; chocolate pieces have a different role and appearance.
Weigh the listed allowance. The number depends on the size of the ready-made figures.
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