For this Easter Cake, I experimented a little with fondant Cala Lilies. Wilton makes an excellent tool (creativly called a cala lily former) that takes the guess work out. Next time I might mix them with buttercream leaves to make them a little more lifelike, but they came out well and very appropriate for an Easter cake. Yellow Cake filled with Swiss Meringue Buttercream, frosted in Vanilla Buttercream with Fondant accent decorations
**Note: This cake was not smudged when it was delivered. :) I learned a good lesson of TAKING PICTURES of my cakes before handing them over. Photo Credit for this otherwise great picture goes to Charles Musto. Thanks friend!
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