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The creamy icing from the original fondant fancy was full of crazy additives (which I found shocking, for these things to be included in such a wholesome and natural looking product). So I used butter Icing instead. The large dollop was created.
I transferred the cake to its final housing a ginormous case (made with my own fair hands, from regular greaseproof paper), where I iced the beast with some awesome yellow goodness.
With the fancy now almost complete, all that was left to do was add the chocolate decoration.
And there it is! The king of fancies. The Phondant Phancy.
I reckon there’s about a billion calories in there.
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