A test cake that was made purely so that I could test out my new fondant - Massa Ticino. The fondant is great, but skills are still rubbish :( Didn't use the vinyl mat this time and it was actually easier - so I think I'll stop using the mat. My main issue here was not the fondant as such, but the white chocolate ganache underneath. I used the Planet Cake recipe i.e. 3:1 Chocolate to cream, and it does not go hard enough. Using dark chocolate with the 2:1 ratio is fantastic because it sets up hard and then you don't need to worry about it going soft as you are trying to smooth your fondant out. This ganache just kept softening underneath and bulging a bit. I might go so far as trying a 4:1 ratio with the cream and see if that helps. Anyway, the flowers were my first every flowers, and I tried a few different tutorials, hence they are all different, but I'm still not happy with them. I need to keep practising. Overall though, for it being my 6th fondant cake, it's not too shabby! The cake underneath is divine!!! I had tried a genoise sponge ages and ages ago when I first started baking and hated it - it was dry, airy and not moist at all - Rookie error!!!! I didn't realise you had to soak it with syrup. So last night I made the sponge, soaked it with pineapple simple syrup, smothered it with lemon curd and coconut, then filled it with pineapple swiss meringue buttercream..........Lush!