I decided to work on layers, fondant and decorating with the third (and probably final) practice cake.
I made a full batch of fondant this time, so that I would have enough to allow for rolling it out a little more thickly and I wouldn't be concerned about running short. The process of making the fondant went more smoothly now that I had a little experience. My only issue was being a little over generous with the confectioner's sugar on the counter... the dough got a bit tough this time.
|Kneading the Dough|
I placed the cake layers in the freezer for several hours before icing them. That, combined with the advice on the Wilton cake leveler packaging, helped me to achieve a nice smooth base coat for the fondant. The cake looked good enough to eat already!
|Icing in Progress|
|Adding the Diamonds|
|The Final Result|