Here’s my final from Wilton Fondant and Tiered Cake class.
I made the White Velvet Butter cake, torted and filled it with some lemond curd mousseline that failed on me, mixed with lemon pudding (thanks Patrincia for letting me cry on your shoulder over the mousseline) I covered the cake with RLB’s Fondant. The lilies are made with Royal Icing.
The ruffle came loose on the bumpy ride home. I tried to cover the gap by putting a shell border on top of it.
I brought extra fondant to the class so everyone could taste it. They loved how it tasted. I told them all about the Cake Bible and Rose. I like to promote them every chance I get.