Today I tackled part two of creating the rainbow cake. I had some help this time. Jo who is quite talented at cake decorating offered to lend a very helpful hand at putting the fondant on this cake.
I followed the recipe up to the crumb coating and then used white orchid fondant instead of the frosting, as I wanted my daughter to be able to draw on the fondant.
The meringue buttercream requires 9 egg whites (so I know have 9 yolks, French toast perhaps?) and 532gms butter! I know I could have done regular buttercream but this sounded so yummy!
Look at all that butter
Onto the layers
I actaully ran out of the meringue buttercream mixture. I didn’t think I had put that much between the layers but there was not enough, so Jo helped me whip up some normal buttercream just to cover the last bits that we missed.
Almost ready for the fondant
We are using 3 boxes of White Orchard icing, I now owe Jo two boxes.
This is the big lump!
Rainbow ribbon round the bottom.
All ready for my daughter to decorate!