I recently graduated and made a gluten free sponge cake with vanilla buttercream for the occasion. I used the silverwood multisize cake pan to make two 8 by 6 inch rectangles. I was slightly disappointed with the way the cake turned out but it was my first attempt at making a book cake so I know where to improve in the future. I would definitely try adding gum powder to the fondant next time in order to increase it’s strength. I also think the fondant for the cover needs to be thicker. Although I wasn’t pleased with the look of the cake, everyone seemed to enjoy the taste!
These were also made for the wedding mentioned in my previous post. Unfortunately I wasn’t able to get a better photo as there was so much going on! This is a good food recipe and can be found here They were a big hit especially with the kids. I did slightly alter the buttercream recipe, adding more icing sugar. I also cut the flakes in half as they weren’t quite in proportion to the cake.