Since my last fondant cake post, I've read a couple introductory novice fondant books. Above is proof of my latest creation! I almost feel embarrassed to have posted my first fondant cake being that the above is so much better! I couldn't sleep last night for the life of me so I baked the chocolate cake I made last week (found here) using 2-6inch round pans, then sliced each cake into two's leaving me with 4 layers. I iced the tops, sides, and in between the layers with a fantastic mocha buttercream recipe found here. This buttercream was very simple and didn't involve using hot coffee, only instant powder (I used espresso) dissolved in milk. Anything to make my life easier I jump on! I will most definitely be using this buttercream again. It had a wonderful coffee zing to it.
Rather than using Wilton fondant which I personally find to be completely awful tasting, I finally took a trip to this amazing cake depot in Manhattan, NY Cake & Bake, and bought their chocolate and white fondant. This fondant tasted amazing and made the cake so much better! It was even easier to work with. Perhaps I could have chosen a different color scheme being that brown, yellow, and white are nothing to write home about, but it was late and I was trying to avoid using dark food coloring due to the fact that I was out of plastic gloves. I finally figured out how to create the fondant rope around the bottom. The flowers were fun to make and had I had more time, I would have detailed them further. The entire cake is covered in chocolate fondant which I found to be softer than the white. What do ya'll think? I need feedback!