In advance: Prepare base board. Prepare Chocolate Fondant and tint darker by adding a small amount of black color; reserve 3 oz. for carriage. Cut board 3/4 in. larger than pan on all sides.
Cover base board with rolled chocolate fondant.
Also: Make carriage. Add 1 teaspoon Gum-Tex to reserved fondant. Roll out 1/8 in. thick. Use pattern to cut out carriage. Let dry on cornstarch-dusted surface.
Bake and cool 1-layer cake. Tint 36 oz. fondant blue. Prepare cake and
cover with rolled fondant; reserve remaining blue fondant. Position cake on prepared board. Decorate sides with tip 2 dot swirls in assorted colors. Roll blue fondant into 1/4 in. diameter balls; attach for bottom border using damp brush. Attach carriage to cake top using damp brush. Add tip 3 buttercream message.
*Combine Royal Blue with Delphinium Blue for blue shown. Combine Leaf Green with Juniper Green for green shown. Combine Brown with Red-Red for light brown shown.
Darling duos of fondant daisies cleverly inlaid add an artistic flourish on this fondant cake. Want to learn more about fondant decorating techniques? Try a Wilton Method Class on Craftsy and see how fun and easy it is to cut and mold fondant to top your own tasty sweet treats!
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