My latest cake was a strawberry cake with chocolate chips and butter cream cheese icing. For the icing, I used some butter cream pink icing I had from the last cake and added some whipped cream and mascarpone cheese. It turned out delicious!
Step 1: let the cake cool at least 30 minutes. This cake also had chocolate chips.
Step 2: cut the top of the cake to make flat top, and do not waste anything – see I made some heart shaped mini cakes 
Step 3: cut your cake and add the filling/icing. When doing the icing on the cake, do not make it too thick, to avoid fondant bubbles or ripples (step four).
Step 4: make sure cake is completely cooled and at room temperature before you cover the cake with fondant, to avoid fondant bubbles or ripples. Also, and as I said before, DO NOT, PLEASE DO NOT USE WILTON FONDANT, it has no taste and no one will eat you cake, it actually has a really bad rubbery taste. So, either make your own fondant or get if from Satin Fine Foods or other web sites . For the base, I covered 3 round cardboards with pink fondant, which can also be used again.
Step 5: After it’s all done, it’s time for the fun stuff, decorate your cake and never put the cake with fondant I nthe refrigerator, so make sure the cake can stay out and be eaten in the next couple of days.
Have Fun & Enjoy the Cake
