Wow, this was a big project - and a big cake. It's a 12 inch 3 layer vanilla with strawberry filling, a 9 inch 3 layer chocolate with oreo filling and a 6 inch 3 layer vanilla with lemon curd and lemon buttercream filling.I initially was going to cover the cake in the Michele Foster fondant, but after having made her delicious fondant NINE times, and not once having it roll out decent, I went with buttercream. From now on I'm buying fondant to use on any cake to cover (BTW, fondarific buttercream fondant tastes better than the MFF). I will make marshmallow fondant and candy clay for decorations from now on......I have spoken.
I took pictures of the cake prior to delivery. It's a good thing I did because almost all of the turrets fell off on my 1 1/2 hour drive to deliver this cake. Oh well.....next time I quess I'll have to put them on at the event, or find a better way to anchor them in the cake (chocolate and popsicles sticks, if you ever have made the Wilton castle kit is laughable.)
I dont have any cakes planned for the next week which is nice...need a break to get at my garden which needs to be cleaned out before winter (yeah, I said the word...it's coming....)
You could leave the egg white out. Add another 1/4 cup of heavy cream and whip it a little stiffer, but be careful not to overwhip or it will curdle.
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