I learned how to spell cornucopia after making this cake for a friend's Thanksgiving dinner. The cake was two 8" cakes, filled with chocolate mousse and raspberry mousse. The top cake was cut at a 45' angle and flipped upside down for the tail back. Then it was covered in chocolate buttercream in a basketweave pattern. Getting the fruit to 'fall out' of the cornucopia was my biggest challenge, so I decided to use cupcakes so people could take one easily. Some of them are covered in fondant to resemble an apple, orange or pumpkin, the others were just decorated with chocolate buttercream and a fondant flower. The back of the cornucopia was covered in fondant leaves and flowers and a dash of edible copper glitter. This helped spice up the back as it was a centerpiece cake and needed to have something fun to look at on the back too.