Preheat oven to 170°C/340°F/Gas 3.
To make a flat base for the cake, use one of the metal rings from the Wilton pan set as a guide to cut off a circle of cake from one of the hemisphere cakes. Use the same ring to draw a circle on strong card and cut this out. Use a non-toxic glue stick to cover the card circle with silver foil (both sides) and make a hole through the centre with a sharp pencil.
Poke a wooden cake dowel through the hole in the card and into the cake. Flip the cake and dowel so that the cake slides down the dowel and is sitting on its flat base. Put a layer of buttercream (or filling of your choice) on the flat top of the hemisphere cake.
With a small palette knife, cover the whole cake with a layer of white chocolate ganache smoothing it as best as you can. Put the cake in the fridge until the ganache has set hard.
Remove the cake from the fridge and measure it around the fattest part and from bottom to top. Roll out 1kg white icing 5mm thick and a little bigger than your measurements. Brush the cake all over with a little cooled boiled water so that the icing will stick to it.
Wrap the icing around the cake and smooth it all over with your palm to affix it to the cake. Trim off the excess at the back and around the base and top. Use an icing smoother or your palms to buff and smooth the icing all over. Leave the icing to dry on the cake for 3 hours or overnight.
In a small dish, mix together 2tsp of gold lustre powder with vodka to make a metallic ‘paint’ – add a few drops of alcohol at a time until you achieve the correct consistency – it should be smooth and shiny and not too runny. Working quickly, use a large flat brush to paint the pear all over in one thin layer. When the alcohol has evaporated and the icing feels dry to the touch you can give it a second coat. Leave the cake to dry completely before the next step.
For extra depth of colour, use a large fluffy brush to dust all over the cake with dry lustre powder. Brush off any loose powder.
Take your prepared cake board and use a paintbrush to splatter the navy icing with the gold lustre paint.
For the base cake use your favourite recipe to bake an 8” diameter layer cake that is 5” high. Crumb coat and cover this in 1kg white fondant icing. Attach the cake to the cake board with royal icing. Before the pear cake can sit on top you will need to insert cake dowels to take the weight – insert 4 bamboo cake dowels in a circle near the middle of the cake and cut them all the same height so that they sit flush with the icing.
Cover the top of each dowel with a blob of royal icing and sit the pear cake (with the card base) on top of them. Carefully twist and push the dowel sticking out of the top of the pear down into the base cake to help secure it in place. Leave an inch protruding – this will be the stalk of the pear.
Print out 2 copies of the partridge motif and use this a guide to cut out your icing pieces. Start with a soft grey colour for the body of the bird – roll this out approximately 3mm thick. Cut out the body from one paper copy of the template – leave the other copy to lay your pieces on. Use a craft knife to cut around the body template. Smooth the cut edges with your fingertip and affix the partridge body to the pear with edible glue.
Roll out a long thin sausage of pale green for the branch that the partridge sits on and add some basic leaf shapes – pinch these at one end to give them shape and a 3D effect.
Cut out the wing pieces using the paper template, start with the base part (purple), then the mid-section (dark peach) and lastly, the top part (light peach).
Continue adding detail with the beak, eye and spots. Thinly roll out a rectangle of green icing 1” x ½“ and cover the dowel at the top of the pear to make the stalk.
Melt the green Deco Melts according to the packet instructions.
Line 2 trays with non-stick baking paper. Drop teaspoons of melted candy in a row on the tray. Use a 1” wide, flat brush to drag the candy upwards in one stroke.
Leave the candy to set or put the trays in the fridge – they will only take a few minutes to harden and will easily lift off the paper. Repeat the process with the purple and lime coloured Deco Melts.
To attach the Deco Melt shapes to the cake, use stiff royal icing in a piping bag and snip off the end or use any small nozzle. Build up layers of alternating colours that wrap around the cake.