Ever since the Sweetapolita Bakebook came out, I’ve wanted to make this watercolour cake. A bunch of my friends are in town for an Easter weekend volleyball tournament, so I thought it would be an opportune time to try it out! This was my first time covering a cake with fondant, and while things could have gone slightly better, I think it turned out pretty well!
My cake cutting skills are less than exemplary
There was nothing terribly complex about the baking of this cake. I just used a Betty Crocker white cake mix – I don’t have a ton of time right now, and wanted to focus most of my efforts on the baking. I made a simple lemon buttercream icing and filled the inside with raspberries. Once I got the edges smoothed, I chilled it for 20 minutes and rolled out some fondant. There are 1000 better posts on how to fondant a cake, so I won’t really elaborate. I will say that you should be careful to centre your carefully rolled fondant on the cake. Oops.
It’s like a bowl of sunshine!
I used food colouring diluted in vodka and some edible glitter to decorate the fondant. I used small sponges to dab colour on, but I imagine there are better ways.