So I made the cake on Tuesday and only kept it in the freezer until Friday (because I am a wimp and am afraid of ruining my delicious cake streak by deep freezing a cake just yet). It thawed nicely, but I cannot yet vouch for the taste/moistness/consistency because we are serving the cake tomorrow. I actually followed the time-temperature guidelines for the baking time of this cake and was sorely disappointed. We have been convection baking at 25 degrees lower than the recipe calls for (and leaving the cakes in for longer). This cake was more overdone than it's predecessors and that makes me sad. Thus, I will continue with my never fail formula of: Temperature - 25 degrees = Perfection!
The fondant was surprisingly fun to use. As we had nothing large enough to roll the fondant on...I ended up using the kitchen counter. This did mean that I had to stand on a chair for a significant amount of the rolling time...but it worked! I eventually got the fondant to the desired 1/4" thickness and it was even a shape that (loosely) resembled a circle! Victory!
However, the two cake layers are just a bit mis-matched and thus the cake is lopsided if you see it from the wrong angle. Embarrassing. And you can see two tiny folds in the fondant at the bottom of the cake. But other than that - totally gorgeous and probably the best first-fondant cake EVER!
...Let's just hope it tastes good...
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