Fall flavors filled this vanilla cake with delicious swirls of the aromatic combination of cinnamon, molasses, ginger, nutmeg and cloves though each layer. A light creamy caramel mousse for the filling and my Swiss buttercream to finish.
I hand made the buttons with fondant in shades to match the wonderful blue and brown ribbons I found at the store, which was what started the whole thought process on what to do for a cute boy cake. I used my pastry tip tops and bottoms to cut the circles and a few little flower cutters I had added a little something different to my button collection. This was a 10″ bottom tier with an 8″ top. I made way too many buttons thinking I would need them all. The buttons looked better spaced farther apart when I was finishing the cake than when I originally designed the cake in my head. Half of a smaller size sheet pan full of your fondant buttons would make plenty for a cake this size front and back. Don’t you think cupcakes with brown wrappers and a blue ribbon around the base and a button or two on top would be great with this cake or on their own?