• Start by baking cake following instructions. We wanted a stacked cake and used 3 round cake sizes: 6×3, 4×2, and 3×2. Make sure to check for doneness on cakes in the oven if baking in different sized pans. Allow the cakes to cool.
• Frost the base layer (6×3 cake) with buttercream (instructions below). Let chill in fridge for 10-15 minutes.
• Next apply the fondant by covering the bottom layer first. Cut about half of the fondant block. Place the rest of the fondant in a ziplock bag until ready to use again. Sprinkle powdered sugar on a flat surface or board. Begin kneading the fondant to a workable consistency. Roll out the piece of fondant with a rolling pin, to about 1/4 inch thickness, lifting and turning as you go.

  Dust surface with more powdered sugar if necessary to prevent fondant from sticking.

  Carefully lift the fondant with both hands and place it above the cake, eyeballing where it’ll be evenly positioned on the cake. Cover the cake with the fondant. With your hands, lightly smooth outward on the top and down the sides of the cake, shaping the fondant to the cake. Trim excess fondant from the base of the cake.

  Take any leftover fondant scraps and re-roll, or cut about a palm-sized piece of fondant from the ziplock bag. Repeat the instructions for rolling and covering the second layer of cake. Place second layer on top of the first, dabbing the center of the first cake with frosting so the second layer will stay in place.

  Repeat steps for the third piece of fondant. Cover the top layer of cake with fondant and place on stacked cake.

Buttercream Frosting

• Cream the butter on medium speed; 2 to 3 minutes (until light and fluffy). Add the powdered sugar and mix until smooth.
• Add the cream and vanilla extract and mix on low speed until incorporated; 2 to 3 minutes. Add more cream if necessary, mixing on low speed, until the frosting reaches the desired light and fluffy consistency; about 3 to 5 minutes.

Candy Chalk

• Melt about 6-8 ounces of candy melts in a microwave-safe bowl, following instructions on package. Allow to cool a few minutes before scooping into a ziplock bag and sealing.
• Place 3-4 straws in a tall glass filled halfway with regular sugar (to keep straws upright). Snip off one corner of the ziplock bag containing melted chocolate and slowly squeeze and fill straws with the chocolate.

  Place glass in the freezer for 10-15 minutes to allow chocolate to harden.
• Remove from freezer. Take a skewer and insert into one end of the straw. Gently push the chocolate out. You now have “chalk” that is not only edible but can be used to write on your chalkboard cake. It