This is the wedding cake that Blake and I made for our friends, Jeff and Darcy, on September 16, 2006 in Dublin, CA.

The cake is funfetti with rainbow chip filling which is the bride's long-time favorite. The cake is iced with an underlayer of yummy vanilla italian meringue buttercream covered in white and dark chocolate fondant. This cake shown serves 150 and there were another two side cakes in the kitchen to serve up to 250.

I used Choco-Pan fondant for the first time and was extremely pleased with the results. Not only is it easy to work with and very forgiving without cracking or tearing, but it also tastes really good and isn't chewy !!! The dark chocolate tastes like tootsie roll !!! (They also have a caramel -- mmmm!) After some trial and error rolling it out and trying to place large sheets of it on the cake, we finally figured it out. The best way to do it is on a non-stick silicon mat. You don't even need any powdered sugar (at least with Choco-Pan). You can just roll it out, peel the mat off the table, turn it upside down (with the fondant stuck to the mat), center it over the cake, and unpeel the fondant from the mat. Like a charm !!

Special thanks to Blake for helping me out as usual and for maintaining my sanity. He stayed up until almost 4:00 am the night before and got up with me again at 7:30 am to help finish up. He is most proud of all the perfectly aligned polka dots that he meticulously glued to the fondant with royal icing.

You would think that a boxed cake would take less time, but no matter what, it still took almost 14 hours just to bake, not including filling, icing and decorating. The only thing I can think of that would help make these cakes go faster is another oven. I guess that's something I can look forward to when I win the lottery....