baked & filled the chiffon cake with italian buttercream, strawberry-banana mousse, and fresh strawberries. Yum.. :)
The cake had to be sealed in with italian buttercream so that the mousse and the moisture stays inside. Also, the buttercream has to be chilled and scraped to even-ness so that the fondant lays evenly over it.
The sheeter is used to roll out fondant quickly and easily.
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It is important that the fondant is shaped quickly otherwise it will start to dry up and crack.
Piping swirls with white chocolate- buttercream.
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