Black and White Cake

1. 1

   Cut each layer in half.

2. 2

   Reserve 1 half of each layer.

3. 3

   Apply chocolate frosting to top of 1 white half and 1 chocolate half.

4. 4

   Place the reserved white half on top of the frosted white half.

5. 5

   Place the reserved chocolate half on top of the frosted chocolate half.

6. 6

   Coat the cut side straight edges of each half with chocolate frosting.

7. 7

   Push both halves together to form one whole round cake.

8. 8

   Cover the entire cake worth chocolate frosting, place a toothpick one the white side to mark it, then set aside.

9. 9

   Form the chocolate fondant into a semi-circle.

10. 10

    Then, form the basic fondant into another semi circle.

11. 11

    Push the 2 halves together to form one circle.

12. 12

    Place the fondant circle on a flexible mat or surface.

13. 13

    Roll out the circle of fondant to 1/4 inch thickness.

14. 14

    Carefully use the mat to roll the fondant over the cake.

15. 15

    Be sure to match the white fondant to the white half of the cake.

16. 16

    Trim the excess fondant

17. 17

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.