Here's another cake for my portfolio

One of my co-workers is having a baby (due on Dec. 28th). I went with a pink/brown/white theme since Amanda is having a little girl (Sydney). I hope you love it too!

For the cake itself, you will need:
1 cake mix that makes 2 9-inch cakes to layer, and all the ingredients for the cakes
pudding to layer between the cakes, I went with vanilla this time
stiff Walton buttercream frosting to rim the layers together (white or whatever color your main frosting will be)
thin Walton buttercream frosting to frost the layered cakes (prior to, or in place of, fondant)
cookie cutters work well for cutting the fondant circles (I used a variety of sizes)Fondant, I used white fondant and colored some to make the brown parts
2 cake pans (9 inch)

**I went with buttercream pink frosting and white/brown fondant flowers. Not too many people from work like the fondant taste, so toning it down on this cake was essential. I made the flowers different thickness and shapes for contrast purposes. But, that's the great thing about decorating with buttercream and fondant, there's lots of options.

Directions:
1. Bake 2 9-inch cakes.
2. Cool completely.
3. Cut off the top of the rounded cakes to make them flat on top.
4. Rim the bottom cake with stiff frosting to make a dam for your filling. This will help your filling to stay inside and not run into your main frosting. Filling can run and ruin frosting.
4. Place filling inside the stiff rim.
5. Place top layer cake on top.
6. Frost with thin frosting (main frosting color).
7. Place outside fondant on cake or decoration fondant pieces.
8. Fondant will stick to frosting without help. Fondant will stick to other fondant when it has been lightly moistened with vanilla flavoring (I use a small brush and my vanilla flavoring- a very small amount is needed to do this). Too much moisture on your fondant can be dangerous.
9. Take lots of photos of your masterpiece and email them to me @ jess_n_1@hotmail.com. I would love to see all the artisan's work out there. And most important, have fun and be creative! Most 'mistakes' can be fixed and or covered up with frosting or fondant.