Julie, The cake tiers consisted of 3 layers: Yellow butter cake, Chocolate Devil’s Food cake in the middle, another layer of Yellow Butter cake. In between the layers there was dark Chocolate ganache that I mixed with some Vanilla MBC. This was Patricia’s recommendation many moons ago. I mixed in just enough MBC to make almost a dark mousse consistency. I crumb coated with the Vanilla MBC, waited a couple of hours and added another thin coat of MBC. The next day, I rolled Ivory Pettinice Fondant on to the cake. The one thing I learned about the Fondant is that it rolls better and stays better with either a mixture of corn starch and confectioners sugar, or just corn starch. Rolling with only confectioners sugar makes it too dry , thus cracking on the edges. The 12 inch round (had to roll a 24 inch circle) had one small mishap of a crack…..thus an extra flower.
I feel a little guilty, as I didn’t use Rose’s cake recipes. If you want to know the one’s I used , tell me. I’ll try to post some more wedding pix as they come. My picture size is too big and my daughter made the cake one smaller so I could post. She didn’t show me how to do it….she’s now back home in NC.
Here’s the Bride and Groom, Alexandra and Matt