It is composed of 3 basic circular sponges and a basic sponge roll with jam and cream in the roll, all bought, yes I know... tut tut. The 3 circulars sponges made up the bottom half of the cake, in between the layers we put jam and cream and also some wooden rods to help hold it up, which as in the picture still held a tilt in the end. The sponge roll made up the 'lid' of the nail polish.
For the polish bottom half, we used fondant, which was one that needed water to be added. When we rolled it out, it wasn't the easiest job to place it nicely on the cake in one piece and it keep sticking to the bench, so eventually came up with the idea to put it on in bits and by the pictures you can the great crack in the side..... So that worked eventually, and for the lid we coated it in basic chocolate icing one that I have made so many times I memorized the recipe....
Tbsp Butter, melted
Tbsp Butter, melted
1 Cup Icing sugar
1/4 Cup Cocoa
Milk/Boiling water
(For the milk or boiling water, you mix in as much as you need until you get the right consistency. My preference is milk these days but that would be because I have made it with boiling water for so long I wanted a change. And also because I feel impatient for waiting for the water to boil... haha. But the choice for milk and water just depends on preference in taste)
Another picture of it, at Sarah's house.
But we set that in the fridge before putting it on the base cakes with wooden rods that kept it in place, although the obvious tilt. Danielle was amazing at making the fondant flowers at the bottom, and taught me how to. Made with the left over uncolored fondant, the little OPI bottles were also made with the left over fondant although they were alright, we had no black coloring so we mixed all the colors to then come out with the brown color for the lids as seen in the picture... But overall it was the best first fondant cake I had ever made. And most importantly Sarah Loved it. And as she called it 'the awesome leaning tower of OPI.'
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