I am very pleased with how this cake turned out. I searched carefully for a gluten free recipe and ultimately came to my own with elements from several recipes and tips. The sponge baked beautifully and tasted great!
After levelling the 4 cakes I then needed to crumb coat and dowel.
I carefully transfered the cake onto the fondant covered cake drum. Next I needed to cover with two colours of buttercream…
Final stage was to decorate with a royal icing drip, homemade raspberry mini meringues and chocolate shapes.
The glittet topper added the final personal touch for the birthday girl.
The cake itself is 9 inches tall and 7 inch diameter. Plus decorations on top make an impressive sized cake! Perfect for a big party.
Little Peach Cakery 
Which recipe did you use if I may ask?
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I will have to look for it!
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