Here’s my final from Wilton's Fondant and Tiered Cake class that I took at Michael's Craft store. The cake is a White Velvet Butter cake from The Cake Bible (TCB). It is torted and filled using TCB lemon curd mousseline and covered with TCB fondant.
I stayed up until the wee hours making the royal icing lilies. It took longer to peel the lilies from the foil after they dried then it took to make them.
Fondant make a very pretty cake and although it was tasty, I prefer a cake that is frosted with buttercream.