This was a triple-layer marble cake I made for a friend’s birthday not too long ago. I dyed the white cake purple (his favorite color), and used caramel sauce for the filling. The icing was a caramel-flavored buttercream, made with caramel candy flavoring. I was pleased to see how vibrant the color was when the cake was cut – after it’d come out, the top had been a rather uniform brown, from the chocolate.
The most frustrating part of all this though, were the flowers. I’ve done them before, but at the time, even with the AC going full-blast, the apartment was rather toasty. What I ended up doing was making the flowers on tiny pieces of parchment paper, and setting them on a plate in the fridge.