Ingredients :
- 1/2 recipe (1 layer) White Cake (I use the silver cake recipe from my profile)
- 1/2 recipe (1 layer) chocolate cake. (I use the Chocolate Cake recipe from my profile)
- 1 whole recipe Leah's Chocolate Buttercream Frosting
- 1 Chocolate Fondant (also on my profile)
- 1 Basic Rolled Fondant (another recipe from my profile)
Method :
- Cut each layer in half. Reserve 1 half of each layer.
- Apply chocolate frosting to top of 1 white half and 1 chocolate half.
- Place the reserved white half on top of the frosted white half. Place the reserved chocolate half on top of the frosted chocolate half.
- Coat the cut side straight edges of each half with chocolate frosting.
- Push both halves together to form one whole round cake.
- Cover the entire cake worth chocolate frosting, place a toothpick one the white side to mark it, then set aside.
- Form the chocolate fondant into a semi-circle. Then, form the basic fondant into another semi circle.
- Push the 2 halves together to form one circle.
- Place the fondant circle on a flexible mat or surface. Roll out the circle of fondant to 1/4 inch thickness.
- Carefully use the mat to roll the fondant over the cake. Be sure to match the white fondant to the white half of the cake.
- Trim the excess fondant
- Enjoy!
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