by Nancy Courtney
This daffodil cake was a lemon filled cake with butter cream filling. It was made in two six inch pans and one and one half ball pan. It took just one cake mix for the three. I made some daffodils with fondant and rolled green fondant in ropes to cut for strips around the cake. I put yellow fondant on the top ball and no fondant on the bottom rounds, just buttercream.
It was a practice cake for one coming up in July. Be sure to make the flowers a couple of days ahead. I didn't. I do have a little different idea for the next one. Don't try this in one day. I did and it was too long of a day. Nancy of CA
Must See Pages for this Month!
Sign up for our free
newsletter "The Icing on the Cake"