We followed the recipe for the small and medium tier and got the two cakes both in the oven at the same time. Whilst they cooled down we whipped up a big (too big!) batch of vanilla butter cream icing. We sliced each cake in half before sandwiching them back together with a layer of butter cream. We then covered the cakes completely in butter cream before popping them in the fridge for ½ hour. This was the trickiest part as you have to get the buttercream layer completely smooth with sharp, neat corners in order for the fondant icing to sit on top smoothly. When it came to the decorating we had ambitious ideas let me tell you (sugar roses featured heavily in my imagined version) however, we looked at the time and realised that we only had 10 minutes before our taxi arrived to whisk us and the cake out to Anna’s Birthday dinner. Hence the swiggly wiggly lines of icing running down the sides in the photo below. Don’t laugh!
Happy Birthday Anna!
If you would like to try this recipe you can find it here.