I used my s.s. mixing bowl to bake this cake and it needed minimum carving afterwards. Unfortunately, I did not have enough fondant to cover it (only had a small pack of 250 g) so I had to roll it very thinly. Made some leaves out of white fondant and used the veiners from a pack I had, then painted them using Sugarflair edible dust colours and rejuvenator spirit. I fashioned a stalk out of white fondant, too. Made the mistake of using confectioner's glaze to glaze the black and the brush transferred some colour onto the orange fondant. The inside was chocolate sponge with vanilla cream cheese frosting. Cream cheese frosting has become my trademark because people prefer a filling that is not too sweet or heavy and I find it achieves the best balance. I do not use butter in this frosting, neither shortening. Just cream cheese and sugar!