-
Warm orange marmalade in the microwave, about 15 seconds.
-
Place one cake, cut side up, on a cake stand or plate flipped upside down. Pipe a thick ring of frosting around the outline of the cake.
-
Scoop marmalade onto the cake, inside the frosting ring. Place the second cake, cut side down, on top of the first cake.
-
Using an offset spatula, frost the rest of the cake using the buttercream frosting. Make sure sides are smooth.
-
Place cake in the refrigerator while you prepare the fondant.
-
Gently knead the red fondant before rolling
-
On a large surface, lightly dusted with powdered sugar, roll out the fondant to about ¼ inch thickness, making sure to keep it in a round shape.
-
Remove cake from the refrigerator and transfer to a cake board, cake stand, flat plate, or whatever surface you’re plating it on.
-
Roll fondant onto rolling pin to transfer it to the cake.
-
Drape fondant over the cake and use your hands to smooth the fondant down the sides of the cake, gently pulling the folds out and down.
-
Use a fondant smoother to smooth the top and sides of the cake. Cut the excess fondant off the cake using a sharp knife.