I made two cakes - both were Madeira cakes as it’s a firmer cake, able to take the pressure of the millions of decorations I made!
I flavoured one with lemon (which is apparently the tradition flavouring). This was to become my fruit and veg stall. And the other I actually made a flavour discovery breakthrough!
I then used buttercream icing to give the cakes a “crumb coat” before covering with fondant. This just makes it a bit easier to ice as it’s a smoother surface and it helps the fondant stick too!
I won a great goody bag from a local cook shop called dinghams. The best thing in the goody bag – a pineapple peeler! I’ve always wanted one of these and it’s the most amazing gadget ever! I urge you to buy one!