Yellow Apricot Fox Cake

Directions

1. In a mixing bowl whisk the eggs and milk together, then add the melted butter. Add to the cake mix and whisk the ingredients together by hand or in a stand mixer for one minute.Pour the batter into round cake pans that are greased and lined with parchment paper. Bake at 350F/ 176C for 12-15 minutes or until the cake tests done. Allow to cool before removing from the pans.
2. Combine the butter and buttercream base in the bowl of a stand mixer. Using a whisk attachment, whip together on medium high speed for 2-3 minutes or until smooth. Slowly add in the water, a little at a time until fully incorporated. Whip on high speed for 3-5 minutes. Reserve some buttercream then color to the desired Fox shade.
3. Combine the Marigold and Poppy Massa together until a desired color is achieved for the Fox ears. Knead in CMC Powder to harden the final product. Cut and shape the fox ears and then insert a tooth pick at the bottom of the ears to be able to insert in the cake for stability. Add some CMC Powder to the Onyx Massa and shape a small amount to form the eyes and the nose. Allow to dry- overnight is preferable.
4. Torte the cooled cakes in half and build the cake by layering a smear of Apricot Jam on the cake followed by the buttercream. Continue until all layers have been used. Crumb coat the cake. Refrigerate. Then final coat the cake with the buttercream. Keep in the refrigerator until ready to cover with Massa Americana.
5. Roll out the Massa Americana between 1/4 inch thickness and large enough to cover the whole cake. Cover the cake smoothing out the tops and sides being sure to get all of the air out before completely adhering the fondant to the cake. Cut off the excess at the bottom to create a clean finish.
6. Using Clear Gel apply the nose and eyes. Pipe rosettes and other designs of the colored buttercream creating a slightly rounded shape around the eyes and then over the top of the cake. Insert the ears. Pump a little of the orange on the ears and top of cake. Add the leaves. Add the orange croquant and gold leaf.