It was so hot on the day of the party, that the cake literally melted.
Ganache and modelling chocolate are great; just not outside in 38'C heat.
I'm incredibly thankful that the day I covered the cake was slightly cooler, stressed as I was about getting it done in time - squeezed into a couple of hours between caesarian sections in the morning, and again in the afternoon. (Stop having babies, dammit - I'm trying to decorate cakes here!)
I used a cream cheese vanilla pound cake recipe for the cake; baked in three 7 inch pans (I wanted a tall cake) and coloured using gel colours. The fill between layers is marshmallow cream.
Cream Cheese Pound Cake
Recipe adapted from Taste of Home
Preheat the oven to 180'C
Grease and line 3x 8inch round cake pans (or 7 inch pans).
You can also use a Bundt pan, but baking time will be considerably longer.
500g caster sugar
250g cream cheese
6 large eggs
125ml vegetable oil
450g cake flour
1 1/2 tsp baking powder
2 tsp vanilla extract
1/4 tsp salt
In the bowl of your electric mixer, cream the butter and sugar together until light and fluffy.
Beat in the cream cheese.
Add then eggs, 1 at a time; beating well. Scrape down the bowl between additions if necessary.
Beat in the oil and vanilla.
Sift in the dry ingredients, and mix until just incorporated.
Pour equal amounts of the batter into the prepared cake pans, and bake for approx. 30 minutes, or until a cake tester comes out clean.
Remove from the oven, and allow to cool in the pans before turning out onto a cooling rack.
If you want to colour the layers - weigh the batter; divide it into three bowls, then use gel colours in each portion.
I used sky blue (which becomes aqua because of the slightly yellow base colour of the batter) and a mix of regal purple and electric purple for the purple layer.