The idea for this Carousel Cake came from the Australian Women’s Weekly Birthday Cake book, I made it for my daughter’s first birthday. Both layers are chocolate cake with an inverted chocolate muffin on top. I covered each of the three parts in chocolate buttercream, then pink rolled fondant.
The horses are edible – I traced a template then cut them out of sugar paste, threaded them onto florist wires, gave them piped icing saddles and eyes and tied ribbons around their necks. The poles are bamboo skewers covered in ribbons. The horses were attached to the poles by wrapping the wires around them at varying heights. The inner cardboard roll was painted with egg white to stick the musk sticks and lollies on. I covered the board in lilac rolled fondant.
This was only my second ever time using rolled fondant and I was really happy with the result.