Engagement Party Cake

I have successfully finished my cake! Here's a quick rundown:

First off I started with my cakes which I made the night before my client picked it up. This way they would be cooled so the icing and fondant would not melt while preparing it but the cakes would still be fresh.

I made two 8 inch lemon cakes with fresh raspberries added. When the cake bakes, they call to the bottom to form a nice fresh layer in the middle. I did the same with two 6 inch cakes. I took a bread knife and cut the rounded tops off to create a smooth surface for the fondant.

The night before I also reduced raspberries with sugar to create a compote/jam filling and stuck it in the fridge overnight so it would be cool enough to spread on the cakes. I sandwiched them between the layers.

Next, I dirty iced the cake with a cream cheese icing to control the crumbs and create a smoother surface for the fondant (totally forgot to take a picture of this step, but I'm sure you get the idea.) I rolled out the marshmallow fondant (which by the way worked really nicely with the fresh lemon juice added!) The lemon juice took away the edge from the sweetness of the marshmallows creating a more mellow flavour. 

And of course I repeated the same with the other layer. Transferring the top layer was not the most fun in the world but with the use of two spatulas, it did the trick haha! I created a band with the fondant and dusted it with silver lustre dust for a light sheen. (Kind of hard to tell in this lighting. Rainy weather doesn't create the most beautiful natural light)...

And then... FLOWERS!

And there you have it. The finished engagement party cake :)