Here's my version of a Palm Sunday Cake. It's a Chocolate Italian Cream Cake with cannoli filling and frosted with Toba Garrett's French Vanilla Buttercream. I made the fondant topper and placed it on the cake shortly before serving (as I kept the cake refrigerated). It worked out well and the best compliment I received was when my sister-in-law took all the "palm" off so she could eat the cake. Thought it was because she didn't want fondant; turned out she thought it was real palms!!!